Everyone’s favorite sandwich loaded with beloved bacon, lettuce, and tomatoes; deconstructed into this healthy and easy meal prep lunch. Watch the magic happen:
Okay, let’s begin. You’re going to love how easy this tasty salad is to prepare!
Making BLT Salad
You know the recipe: bacon, lettuce, fresh tomatoes, in between 2 slices of white bread slathered with mayonnaise. It’s crunchy, bacony goodness and easy with a capital E.
However, if you are going grain free or low carb, this beloved classic is not an option, until now! I’ve improvised, added a few veggies and BOOM! We have a healthy, low carb BLT lunch salad. This recipe is what we’ve all been waiting for.
Favorite Salad Toppings
Since this is a new creation, I wanted to add everything I think a BLT should include: cheese, avocado, and Ranch dressing.
Don’t get me wrong, the classic sandwich is good all by itself, but I can’t help but feel it would be even better with these three toppings.
Dropping the bread but keeping the other fresh ingredients is how I get my BLT fix, even when I’m committed to fresh-food-only for 30 days at a time. There’s nothing but amazing whole ingredients in this salad and it’s a great way to get your family on board with a family-friendly clean eating plan.
How to Prep BLT Salad Toppings
What makes this salad so delicious?
The crispy bacon? Perhaps.
Homemade Ranch dressing? Possibly.
The fact that it can be prepped ahead for on-the-go lunches? Bingo!
Just kidding, it’s all three. But seriously, whenever I can make a week’s worth of lunches in one day, I’m always game. Cook the bacon, chop the lettuce, prepare the Ranch sauce, and assemble. Make sure you leave enough of each ingredient to make yourself a salad right then and there because you won’t be able to resist.
How to Make Crispy Bacon for Salads
How you prep bacon is up to you, but I always go for the stove top or oven.
For the stove-top method, a cast-iron skillet is always a good idea for the ultimate, crispy bacon.
The key is to start with a cold skillet. Then, you place the bacon into the bottom of the pan and warm over medium heat. Give it a few minutes, and you’ll have pork perfection.
Another simple method for cooking bacon is in the oven. It requires no flipping, no grease splatters, and the bacon comes out perfectly crisp and flat. Preheat the oven to 450F, line the baking sheet with bacon strips and bake until crispy, about 20 minutes.
Best Lettuce for Salad
The sturdier the lettuce, the longer it will keep in the fridge, so options like Iceberg and Romaine are prime for these meal prep salads.
If you do plan to prep ahead, make sure to save the dressing and avocado until your ready to pack these for lunch. Otherwise, you’ll have a soggy salad with brown avocado on top.
If you’re really planning ahead, I will show you how to store lettuce so it stays fresh here.
My Favorite Salad Prep Containers
What’s a meal prep without cute meal prep containers that makes your fridge look like #fridgegoals and these glass meal prep boxes do just that!
They’re large enough so you can pack a hefty serving without going overboard and hold up well in the dishwasher. If packing this into a school lunch then these glass lunch containers are a great choice. I’ve had mine for years, and they’re still going strong.
Crunchy bacon, lettuce, fresh tomatoes with avocado and homemade ranch everyone’s favorite bacon sandwich gets revised into this low-carb BLT salad meal prep.
- Yield: 4 salads 1x
- Category: lunches
- Method: salads
For the Salad
- 8 cups finely shredded romaine lettuce
- 1-pint cherry tomatoes, halved
- 1 cup shredded mozzarella cheese
- 6 slices crispy bacon, cooked and chopped
- 1 avocado, diced
- Ranch dressing
For the Ranch Dressing
- 1/2 cup mayonnaise
- 1/4 cup milk
- 2 tablespoons fresh parsley, finely chopped
- 1 teaspoon dried dill
- 1 teaspoon garlic powder
- Pinch of salt and pepper
- Assemble 4 lunch containers and in each, create a bed of Romaine lettuce, top with tomatoes, 1/4 cup shredded cheese, 2 tablespoons cooked bacon, and 1/4 of an avocado.
- In a lidded jar, combine the mayonnaise, milk, parsley, dill, garlic powder, salt, and black pepper. Cover with lid, seal, and shake to combine.
- Divide Ranch dressing between 2 sauce containers and pack with salads.
Homemade Ranch Dressing can be refrigerated and used for up to a week.
- Serving Size: 4
- Calories: 485
- Sugar: 5.4g
- Sodium: 892.9mg
- Fat: 36.1g
- Saturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 13.9g
- Fiber: 7.6g
- Protein: 28.4g
- Cholesterol: 57.7mg
Keywords: homemade ranch dressing, blt, salads,