Avocado BLT Citrus Salad

This Avocado BLT Salad with Citrus Vinaigrette brings all the bold flavors and textures of the classic sandwich to a satisfying bowl—complete with crisp bacon, juicy tomatoes, and creamy avocado tossed in a bright, tangy dressing. When I crave something light but full of flavor and crunch, this salad is the one I return to again and again because it never feels like a compromise.

I started making this salad when I wanted that BLT nostalgia but with a lighter twist during summer heatwaves. It is now my go-to for sunny lunches on the patio and potluck requests.

Ingredients

• Bacon: Choose thick-cut bacon for hearty bites and a smoky kick Cook until deeply crisp for best texture
• Avocado: Go for ripe but still firm avocados so cubes hold their shape Hass avocados have the creamiest texture
• Cherry tomatoes: Select the brightest red and most fragrant for natural sweetness Always halve to burst more flavor
• Romaine lettuce: Crisper leaves stay sturdy against the dressing Hearts of romaine give extra crunch
• Red onion: Slice thin for a gentle bite without overpowering Chilled onion mellows the flavor
• Fresh chives: Optional but worth it for a mild oniony lift Use kitchen scissors for speed
• Extra-virgin olive oil: The base of a silky vinaigrette Use a peppery fresh oil for best taste
• Fresh orange juice: Brings natural sweetness and floral citrus
• Fresh lemon juice: Gives acidity and brightness to balance the salad
• White wine vinegar: Adds a delicate tang without heaviness
• Dijon mustard: Helps emulsify the dressing and layers in subtle heat
• Honey: Just a touch smooths the tartness for a rounded finish
• Sea salt: Accentuates all the fresh flavors Use flaky if you have it
• Freshly ground black pepper: Essential for a bit of kick before serving Seek out coarse grind for best flavor

Instructions

Cook the Bacon

Cook strips over medium heat in a skillet Turn occasionally until shatteringly crisp Transfer to a bed of paper towels and allow to fully cool before crumbling into bite-sized pieces This step locks in the smoky flavor while preventing greasy bites

Prep the Salad Veggies

Chop or tear the romaine into rough pieces Halve cherry tomatoes for maximum juiciness Dice avocado right before tossing to avoid browning Slice the red onion as thin as possible so every bite gets a mild onion note If using chives snip them into small pieces for a delicate finish

Make the Citrus Vinaigrette

In a small bowl or glass jar whisk together the olive oil fresh orange juice lemon juice white wine vinegar Dijon mustard honey salt and pepper Whisk briskly until slightly thickened and glossy The key is to mix right before serving so all flavors stay sharp and lively

Combine Everything

Add the cooled crumbled bacon to your salad bowl with lettuce tomato avocado onion and chives Pour over the citrus vinaigrette Toss gently with tongs or clean hands Lift from the bottom up so every leaf is dressed but the avocado stays intact

Serve Immediately

Pile the salad high into bowls or plates Serve straight away so the lettuce stays crisp and the bacon keeps its crunch This salad shines brightest when enjoyed fresh from the kitchen

Save It

I love the way a really ripe avocado melts into the tangy vinaigrette and almost becomes part of the dressing itself The first time I made this for my family everyone went back for seconds and now my youngest insists we double the bacon every single time

Storage Tips

Store the salad undressed and covered in the fridge for up to 24 hours To keep avocados from browning press a sheet of plastic wrap directly onto the surface If dressed the salad is best enjoyed within a few hours as the lettuce will start to wilt

Ingredient Substitutions

Swap out the bacon for crispy chickpeas or roasted mushrooms for a plant based spin Butter lettuce or baby spinach can swap in for romaine If citrus is out of season increase the vinegar and add a pinch of sugar instead of using fresh juice

Serving Suggestions

This salad pairs beautifully with a crisp white wine or sparkling water with lemon Serve as a main with grilled chicken or shrimp for extra protein Crusty bread or gluten free crackers alongside make it a filling meal

Cultural and Historical Context

BLT sandwiches are a staple of American lunch culture and get their name from the classic bacon lettuce and tomato combination By transforming it into a salad you capture the same flavors in a gluten free more vegetable forward format

Seasonal Adaptations

In summer use heirloom tomatoes for vibrant color For colder months swap tomatoes for roasted beets or sweet potatoes In spring try adding thinly shaved radishes or peas for crunch

Success Stories

My sister made this salad for her bridal shower luncheon and her friends still request the recipe two years later One friend even brought it to a potluck and it disappeared before the mains were set out It is truly a crowd pleaser

Freezer Meal Conversion

While you cannot freeze assembled salad the bacon can be cooked and frozen in advance The vinaigrette can also be premixed and kept chilled for up to a week Assemble fresh the day you want to serve

Save It

With this salad you can savor BLT satisfaction in a fresh and modern way Any bright day feels more special with a bowl of these delicious flavors and textures on the table

Common Questions About Recipes

→ How can I make this salad vegetarian?

Replace bacon with crispy chickpeas or coconut bacon for a vegetarian-friendly version.

→ What proteins work well as add-ins?

Grilled chicken, shrimp, or even hard-boiled eggs make excellent protein additions to this salad.

→ Can I prepare the vinaigrette ahead of time?

Yes, the citrus vinaigrette can be made in advance and stored in the refrigerator for up to 3 days.

→ What type of lettuce works best?

Romaine lettuce provides crunch and freshness, but mixed greens or iceberg can also be used.

→ Is this salad gluten-free?

The ingredients are naturally gluten-free, but always check labels on bacon and Dijon mustard for additives.

→ What pairs well with this salad?

Enjoy with toasted baguette slices or a glass of Sauvignon Blanc or citrusy rosé for a complete meal.