Thriver Recipe: Turkey BLT Salad Recipe

We’re kicking off our Summer Recipe Contest with a yummy Turkey BLT Salad recipe from Chelsea L Allard.

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 four but can easily be scaled down for a single serving.

Thank you, Chelsea, for kicking off our Summer Thriver recipe contest with a bang! If you would like to view the original recipe on Chelsea’s blog feel free to click here!

You can follow Chelsea on Instagram HERE and Facebook HERE

Don’t forget you can submit your favorite summer recipe for a chance to win two tickets to an upcoming cooking class! – Learn More Here

Ingredients:

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
• 1/4 cup sweet onion dressing (below)
• 1 teaspoon dried basil
• 1 teaspoon dried oregano
• 1 pint cherry tomatoes, quartered
• 2 large carrots, sliced on the bias
• 1 avocado, sliced (optional)
• ¼ cup canned chickpeas, drained and rinsed (optional)
• Flaky sea salt and fresh pepper

For the Dressing:

• ½ of 1 medium sweet onion, finely chopped
• ¼ cup avocado oil, divided
• 1 tablespoon + 1 teaspoon white wine vinegar
• ¼ teaspoon salt
• ⅛ teaspoon onion powder
• Raw Honey or Pure Liquid Monk Fruit Drops to taste (vegan/no-sugar option) 

Instructions:

1. 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 method). Allow it to cool to the touch.
2. 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 for about 30 seconds until smooth. Allow it to cool while you finish the bacon.
3. Assemble 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.
4. 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.

Prep Time: 8 minutes

Cook Time: 10 minutes (or more for turkey bacon)

Total Time: 8 minutes

Yield: 4 servings