Blt Avocado Salad Recipe

Prepare lettuce

Wash and dry the romaine or mixed greens thoroughly. Chop or tear into bite-sized pieces and place in a large salad bowl.

Cook and chop bacon

Cook bacon until crisp using your preferred method: in a skillet over medium heat (about 8–10 minutes), in the oven at 400°F/200°C on a rack-lined sheet (12–18 minutes), or in the air fryer. Drain on paper towels, let cool slightly, then chop into bite-sized pieces (reserve any bacon drippings if you like for extra flavor in the dressing).

Prepare vegetables

Halve the cherry tomatoes. Thinly slice the red onion into half-moons. Dice the avocado just before assembling to prevent browning: cut in half, remove pit, peel or scoop flesh, and dice into roughly 1/2-inch pieces. If desired, toss avocado with a squeeze of lemon to slow browning.

Assemble salad

Add the cherry tomatoes, red onion, diced avocado, and chopped bacon to the bowl with the greens. Sprinkle chopped parsley or chives over the top if using.

Make dressing

In a small bowl or jar, whisk together mayonnaise, Greek yogurt, lemon juice, Dijon mustard, apple cider vinegar, minced garlic, olive oil, salt, pepper, and honey (if using) until smooth and emulsified. Taste and adjust seasoning: add more lemon for brightness, honey for sweetness, or salt and pepper as needed.

Optional warm bacon dressing

If you reserved warm bacon drippings, whisk 1 teaspoon of the warm drippings into the dressing for a smoky finish. Do not exceed 1 teaspoon unless you want a pronounced bacon flavor and extra oil in the dressing.

Dress and toss

Drizzle about half of the dressing over the assembled salad, then gently toss with salad tongs to coat evenly. Add more dressing as desired — typically 2–4 tablespoons per serving. Taste and adjust seasoning.

Serve

Transfer salad to individual plates or serve from the bowl. Garnish with an extra sprinkle of chopped bacon and herbs. Serve immediately so the avocado stays fresh and bacon remains crisp.