BLAT salad — bacon, lettuce, avocado, and tomato — is richer and more satisfying than a typical dinner salad. The combination of salty bacon and creamy avocado makes it hearty, while a bright citrusy blue cheese dressing cuts through the richness. It’s an easy way to upgrade a weekday lunch or dinner salad.

I started making BLAT salads as a low-carb lunch option. With family members limiting carbs, I tried swapping sandwiches for salads most days. I still indulge in toast or bagels at breakfast and pasta or pizza at dinner, but a carb-free lunch helps balance things out.

What began with turkey and cream cheese lettuce wraps evolved into this salad version — simpler, more relaxed, and easier to prepare than attempting neat lettuce wraps. Tossing everything in a bowl is faster and avoids the styling struggle.

Instead of attempting a lettuce wrap, I threw everything into a big bowl. It is just easier and I suck at styling lettuce wraps, to be perfectly honest.

This salad is also a great option for holiday tables. A large bowl of BLAT disappears fast at family gatherings. The homemade blue cheese dressing is a key component — creamy, tangy, and slightly citrusy to balance the bacon and avocado.

If you’re planning more traditional sides, consider classic options like sauerkraut or mashed potatoes. For me, the sides and a standout salad often steal the show at holiday meals.

For a crowd or a weeknight meal, BLAT salad delivers bold flavor with minimal fuss. Crispy oven-baked bacon, ripe avocado, juicy tomato wedges, and crisp romaine come together quickly. Finish with crumbled blue cheese and a spoonful or two of the homemade blue cheese dressing for a rich, balanced bite.

Ham, who???

BLAT Salad

Yield:
serves 4-6

Prep Time:
10 minutes

Cook Time:
15 minutes

Total Time:
25 minutes

Bacon, lettuce, tomato, and avocado tossed together and finished with a creamy homemade blue cheese dressing that brightens and balances the salad.

Ingredients

• 8 slices center-cut bacon
• 2 large heads romaine, chopped
• 2 avocados, pitted, peeled, and cubed
• 2 hot house or Roma tomatoes, sliced into wedges
• 1/4 cup crumbled blue cheese
• For the dressing:
• 1/2 tsp lemon juice
• 1/4 tsp Worcestershire sauce
• 1/2 cup crumbled blue cheese
• 1 tbsp sour cream
• 1–2 tbsp heavy cream
• 1/2 tsp salt
• 1/4 tsp black pepper

Instructions

1. Preheat the oven to 375°F. Line a baking sheet with foil and arrange the bacon strips in a single layer. Bake 15 minutes or until crispy. Transfer to a paper towel–lined plate to drain.
2. While the bacon cooks, make the dressing. Combine the dressing ingredients in a food processor or blender. Start with 1 tablespoon heavy cream and blend until mostly smooth, scraping the sides as needed. Add another 1/2 to 1 tablespoon heavy cream if you prefer a thinner dressing.
3. Place the chopped romaine in a large serving bowl. Top with cubed avocado and tomato wedges.
4. Cut the cooked bacon into 1/2-inch pieces and add to the salad. Spoon blue cheese dressing over the salad to taste. Sprinkle with extra crumbled blue cheese and finish with freshly cracked black pepper.
5. Toss gently to combine and serve immediately.