I’m a Certified Nutrition Coach, gluten-free recipe creator, and home detoxification expert with a focus on gut health. I show burned-out women with digestive issues how to take a proactive, holistic approach to healing by sharing nutrient-dense recipes, and sustainable lifestyle tips that are easy to implement in everyday life.
This delicious turkey BLT salad combines the classic flavors of a BLT sandwich with the light, refreshing textures of a healthy salad. With a little planning, it comes together quickly and can be made ahead, making it a versatile option for any meal.
Packed with healthy ingredients, including crispy oven-baked turkey bacon, fresh vegetables, and a creamy sweet onion dressing, this salad is satisfying, nutritious, and flavorful.
This recipe makes a wonderful entrée salad for lunch or dinner and easily scales down for a single serving. It’s a perfect work-from-home lunch that will leave you full without feeling heavy.
Whether preparing it for a family meal or a make-a-head lunch, this turkey BLT salad is an easy way to enjoy tasty summer fruits and veggies. Plus, it’s gorgeous to look at. 🙂
For the best-tasting Turkey BLT Salad, use the freshest ingredients. Not only will the flavors pop, but you’ll salad will be more nourishing as a result.
Turkey Bacon – Turkey bacon is a much healthier alternative to pork bacon. I always cook turkey bacon in the oven so it’s nice and crispy without the mess of pan frying. How you cook it will affect the preparation time but use your preferred method. I didn’t include the time to cook the bacon in the recipe since cooking times vary. Organic turkey bacon is the healthiest choice for many reasons. I love Applegate Organics; it’s available in most grocery stores.
Red Leaf Lettuce – This forms the base of the BLT salad. Red leaf lettuce is high in anti-inflammatory anthocyanins. Wash it well and remove the bottom 2” of the stems to reduce any potential bitterness. Unless hydroponically grown, I recommend buying organic lettuce. It’s more economical to buy a loose head than a plastic container and it reduces plastic waste.
Dressing – This sweet onion dressing tastes phenomenal with this BLT salad. The dressing only takes ten minutes to prepare, so you can easily make it while cooking the turkey bacon. Bonus–you’ll have enough left over to use on other salads. See the full list of dressing ingredients in the recipe card below.
Dried Herbs – Dried basil and oregano add an extra layer of flavor and a savory aroma. These healthy herbs pair especially well with the tomatoes and enhance their natural sweetness.
Small Tomatoes – An assortment of cherry and/or grape tomatoes provides a flash of color. I prefer a blend with red, orange, and yellow tomatoes but use what’s available. Organic tomatoes reduce toxin exposure compared to conventionally grown.
Carrots – While not a traditional BLT salad ingredient, carrots add a satisfying crunch. I recommend slicing them on the bias and leaving the skins on for extra fiber and nutrients. Feel free to use any color; I used yellow and orange in this recipe.
Avocado – This funky green fruit provides a dose of healthy fats, gut-nourishing fiber, and a delicious creamy texture that balances the acidity of the tomatoes. While optional, it adds a significant nutritional benefit and enhances the overall flavor.
Chickpeas – Chickpeas are another optional non-traditional addition to this BLT salad recipe. They add an extra dose of protein and fiber. Look for organic chickpeas in a BPA-free can. Eden Organic is my favorite–they’re cooked with kombu seaweed, making the chickpeas easier to digest. Drain and rinse them before adding to the salad.
Salt and Pepper – A pinch of flaky finishing salt like Fleur de Sel will elevate the salad to rockstar status. Here are some of my favorites: 6 Best Salts for Cooking. If you like, add a few spins of fresh pepper too.
Measurements and full instructions are in the recipe card below.
How to Make a Turkey BLT Salad
Cook the Turkey Bacon: If you haven’t made the turkey bacon ahead of time, prepare it by your preferred cooking method. Allow it to cool to the touch so you can crumble it into pieces.
Prepare the Dressing: In a small pan over medium-low heat, sauté the onion and salt in 1 tablespoon of avocado oil until soft and translucent, about 5-7 minutes. Transfer the onions to a small glass bowl, add the remaining oil and ingredients and whisk until emulsified. (To save a step, stop here for a chunky dressing.) Pour the dressing into a small blender or food processor. Process about 30 seconds until smooth. Allow it to cool while you finish the bacon.
Make the BLT Salad: In a large bowl, gently toss the greens with the salad dressing and dried herbs until evenly coated. Sprinkle the turkey bacon crumbles, carrots, and tomatoes on the salad and gently toss once more to combine.
Serve and Garnish: Plate the salad and top each serving with ¼ of the avocado and 1 tablespoon chickpeas. Finish with flaky sea salt and a few spins of fresh pepper to taste.
Serving Notes
Depending on your circumstances, you can prepare and serve this turkey BLT salad in several ways. Here are some tips for the best results.
Family Style
If serving family style, toss the salad ingredients in a large mixing bowl, and transfer to a serving bowl just before plating for a prettier presentation. Sprinkle the avocado and chickpeas on the salad or set them to the side in small bowls. This allows everyone to serve themselves and ensures the salad ingredients are well-mixed, and the avocado slices don’t get smushed.
Make Ahead
You can make a BLT salad ahead of time, but to keep the lettuce from getting bruised and soggy, use mixed greens that don’t have to be torn into smaller pieces. Leave the dressing at the bottom of the bowl and add all the other ingredients on top. Don’t toss the salad until just before serving. This method works great if you need to pack your lunch for work.
Substitutions
Aside from the three critical ingredients–turkey bacon, lettuce, and tomato– this salad can be easily adapted to suit various dietary needs.
If mixed greens or baby lettuces are easier for you, they work equally well in this recipe. Baby spinach would also be great. Experiment with various lettuces or greens to find your favorite.
Vegetarians
Replace the turkey bacon with hard-boiled eggs. This substitution offers a complete protein and adds another texture to the salad. While vegetarian “bacon” does exist, faux meats are typically full of ultra-processed, inflammatory foods such as added sugar, starches, and GMO corn and soy. I don’t recommend them as a healthy protein.
Vegans
Omit the turkey bacon and add a heaping tablespoon of hemp seeds for a complete, low-carb protein. This ensures your salad remains hearty and nutritious.
Summary
This turkey BLT salad is a delightful and nutritious meal that merges the best elements of a classic BLT sandwich for a fresh and healthy remix. Complimentary flavors and textures combine for a light salad that brings satisfaction to every bite.
Pin the recipe so you can make it all summer and let me know your thoughts in the comments below.
This delicious turkey BLT salad recipe combines the classic flavors of a BLT sandwich with the light, refreshing textures of a healthy salad. Enjoy it as an entrée salad for lunch or dinner. This recipe serves 4 but easily scales down for a single serving.
Ingredients
Scale
For the Salad:
1 pound turkey bacon, cooked to preference, crumbled
1 head of red leaf lettuce, washed, bottom 2” of stems removed, gently torn
Cook the Turkey Bacon: If you haven’t made the turkey bacon ahead of time, prepare it by your preferred cooking method (oven-baked turkey bacon is my favorite). Allow it to cool to the touch.
Prepare the Dressing: In a small pan over medium-low heat, sauté the onion and salt in 1 tablespoon of avocado oil until soft and translucent, about 5-7 minutes. Transfer the onions to a small glass bowl, add the remaining oil and ingredients and whisk until emulsified. (To save a step, stop here for a chunky dressing.) Pour the dressing into a small blender or food processor. Process about 30 seconds until smooth. Allow it to cool while you finish the bacon.
Make the BLT Salad: In a large bowl, gently toss the greens with the salad dressing and dried herbs until evenly coated. Sprinkle the turkey bacon crumbles, carrots, and tomatoes on the salad and gently toss once more to combine.
Serve and Garnish: Plate the salad and top each serving with ¼ of the avocado and 1 tablespoon chickpeas. Finish with flaky sea salt and a few spins of fresh pepper to taste.
Notes
Substitute hard-boiled eggs for the turkey bacon for a vegetarian version.
To make it vegan omit the turkey bacon and add a heaping tablespoon of hemp seeds for a complete, low-carb protein.
