Fresh BLT Chopped Salad with Avocado Easy Recipe for Creamy Dressing
A quick and satisfying chopped salad featuring crispy bacon, fresh romaine, ripe avocado, and cherry tomatoes, tossed in a creamy, tangy dressing. Perfect for a light meal or side dish that comes together in under 20 minutes.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Total Time: 20 minutes
- Yield: 4 servings 1x
- Category: Salad
- Cuisine: American
Ingredients
Scale
- 8 strips thick-cut bacon, cooked until crispy and chopped
- 1 large head romaine lettuce, washed and finely chopped
- 1 ½ cups cherry tomatoes, halved
- 1 large ripe avocado, diced
- ¼ cup red onion, finely diced (optional)
- 2 tablespoons fresh chives or green onions, chopped
- ½ cup mayonnaise
- ¼ cup Greek yogurt
- 1 tablespoon fresh lemon juice
- 1 teaspoon Dijon mustard
- ½ teaspoon garlic powder
- Salt and black pepper to taste
Instructions
- Cook the bacon: Place 8 strips of thick-cut bacon in a cold skillet, then turn the heat to medium. Cook for 8-10 minutes, flipping occasionally, until crispy. Transfer to paper towels to drain excess fat. Once cooled, chop into bite-sized pieces.
- Prepare the lettuce: While bacon cooks, wash and dry the romaine lettuce thoroughly. Chop finely into roughly ½-inch pieces and transfer to a large salad bowl.
- Chop the veggies: Halve the cherry tomatoes and dice the ripe avocado. If using red onion, dice finely. Add all to the bowl with lettuce. Add avocado last and gently fold in to avoid mashing.
- Make the dressing: In a small bowl, whisk together mayonnaise, Greek yogurt, lemon juice, Dijon mustard, garlic powder, salt, and pepper. Adjust seasoning to taste.
- Combine salad: Pour the dressing over the salad ingredients. Toss gently but thoroughly to coat everything evenly. Add chopped bacon and scatter chives or green onions on top.
- Final touch: Give a gentle toss again just before serving to keep the bacon crispy and avocado intact. Serve immediately.
Notes
Cook bacon slowly on medium heat for best crispiness. Add avocado last and fold gently to avoid mashing. Dressing should lightly coat salad, not drown it. Bacon can be cooked ahead and stored in fridge. Store salad and dressing separately to keep freshness. Use lemon juice to prevent avocado browning.
Nutrition
- Serving Size: Approximately 1/4 of
- Calories: 350400
- Sugar: 3
- Sodium: 600
- Fat: 30
- Saturated Fat: 7
- Carbohydrates: 1012
- Fiber: 6
- Protein: 15
Keywords: BLT salad, chopped salad, avocado salad, creamy dressing, bacon salad, quick salad, easy salad recipe, healthy salad