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BLT Salad with Creamy Mayo Vinaigrette

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A delicious and satisfying BLT salad recipe that's Paleo diet-friendly served with a creamy mayo vinaigrette salad dressing.

I just returned from an amazing trip to Chicago with the Beef It's What's For Dinner group. You'll be hearing more about that soon in an upcoming blog post. I participated in a food challenge at The Chopping Block and the dressing recipe that my teammates and I served with our dish was the inspiration for my lunch today. It was SO good! We created this vinaigrette to go with our Cobb Sirloin Kebabs. Check out that recipe and let me know what you think. We thought it was a winner! It helps that I had a pretty awesome cooking team. 😉

This creamy mayo vinaigrette is a healthier alternative to ranch dressing. My husband loved it so much, that he insisted that I make another batch. I love BLT's and this is all of that delicious goodness sans bread, so it's Paleo-friendly (when made with my olive oil mayo recipe).

Paleo BLT Salad with Creamy Vinaigrette Dressing
How To Make BLT Salad with Creamy Mayo Vinaigrette

*makes 2 servings
Ingredients For The Salad:
½ head iceberg lettuce, rinsed and chopped
12 San Marzano tomatoes, sliced
1 ripe avocado, diced
6 strips of cooked bacon, chopped into pieces
Fresh cracked pepper, to taste

Dressing:
4 tablespoon Paleo mayonnaise (or use a regular mayo with an olive oil blend)
1 tbsp + 1 teaspoon white wine vinegar
2 teaspoon olive oil
2 teaspoon fresh squeezed lemon juice
1 teaspoon fresh parsley, finely chopped
½ teaspoon fresh dill, finely chopped
½ teaspoon fresh chives, finely chopped
sea salt and pepper, to taste

Whisk all dressing ingredients together and serve with salad.

Paleo BLT Salad recipe

close up of a salad with tomatoes, avocados, bacon and ranch in a bowl

BLT Salad with Creamy Mayo Vinaigrette

A delicious and satisfying BLT salad recipe that’s Paleo diet-friendly served with a creamy mayo vinaigrette salad dressing.
5 from 1 vote
Print Pin Rate
Course: Lunch, Main Course, Salad
Cuisine: American
Prep Time: 5 minutes
Total Time: 5 minutes
Servings: 2 servings
Calories: 393kcal
Author: Amee

Ingredients

  • ½ head iceberg lettuce rinsed and chopped
  • 12 San Marzano tomatoes sliced
  • 1 ripe avocado diced
  • 6 strips of cooked bacon chopped into pieces
  • Fresh cracked pepper to taste
  • Dressing:
  • 4 tablespoon Vegan/Paleo-friendly mayonnaise or use a regular mayo with an olive oil blend
  • 1 ⅓ tablespoon white wine vinegar
  • 2 teaspoon olive oil
  • 2 teaspoon fresh squeezed lemon juice
  • 1 teaspoon fresh parsley finely chopped
  • ½ teaspoon fresh dill finely chopped
  • ½ teaspoon fresh chives finely chopped
  • sea salt and pepper to taste

Instructions

  • Layer salad ingredients in a large bowl.
  • Whisk all dressing ingredients together and serve with salad

Notes

Nutrition info is for salad only without dressing added.

Nutrition

Calories: 393kcal | Carbohydrates: 13g | Protein: 12g | Fat: 34g | Saturated Fat: 10g | Cholesterol: 44mg | Sodium: 465mg | Potassium: 787mg | Fiber: 6g | Sugar: 6g | Vitamin A: 1249IU | Vitamin C: 32mg | Calcium: 42mg | Iron: 2mg
Tried this recipe?Mention @ameecooks or tag #ameecooks!

 

Amee Livingston
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