Salmon Avocado BLT Salad With Herbed Ranch Dressing

Ready for your salad game to reach the next level? Move over boring old salads you can't bear the thought of eating for the tenth time this month, this salmon avocado BLT salad with a homemade herbed ranch dressing is going to become your new favorite healthy meal the whole family will love. Perfectly cooked salmon filets nestle on top of the bacon, lettuce, avocado, and tomato salad with a delicious drizzle of homemade herby ranch dressing on top. Packs perfectly for lunch the next day and makes a healthy addition to your weekly meal rotation.

Jump to:

• Salmon Avocado BLT Salad
• How To Make
• Tips, Tricks, and Substitutions
• Storing and Freezing Tips
• Serving Suggestions
• Need More Epic Salad Recipes?
• Frequently Asked Questions
• Recipe

Salmon Avocado BLT Salad

To say that I am obsessed with this salad would be the understatement of the century.

Crunchy lettuce, salty bacon, perfectly cooked salmon fillets, and a creamy herbed ranch dressing to top everything off.

It is light but filling at the same time.

Ticking ALL the boxes over here!

You are going to need:

• plain yogurt: you want this to be unsweetened and unflavored, you can use some Greek yogurt instead if you like a bit of tang;
• mayonnaise: use a thick and creamy brand like Hellmans for a more luxurious dressing. You can use those low-fat versions if you prefer, but the dressing won't be as creamy and the flavor will be altered slightly;
• lemon juice: fresh is always best when it comes to lemon juice, but you can use the pre-bottled stuff in a pinch if you want to;
• fresh parsley and chives: you can use dried herbs in a pinch but I would recommend fresh if you can;
• garlic cloves: as always, fresh is best, but go on ahead and use the pre-minced jarred garlic if needs be;
• ranch seasoning mix: you can find this alongside the other dried herbs and spices. Here in Australia, the only local option for me is the Deliciou brand, but if you are in the US there should be plenty of options;

• salmon fillets: you can use skin-on or skin-off depending on preferences. Personally, I love salmon skin so I always keep it on for myself, but I remove it for the kids (which the dog is always very happy about). Choose fillets that are similar in thickness so that they cook evenly;
• bacon: bacon can be a tricky one if you are trying to stay away from preservatives etc. If they don't bother you then use whatever bacon you want, if they do then read the packaging and choose a bacon that makes you happy;
• lettuce: personally I love using a gem, romaine, or iceberg lettuce for a bit of crunch, but you can also use spring mixed greens, baby spinach, or kale depending on what you have;
• cherry tomatoes;
• chopped cucumbers;
• ripe avocado;

Of course, you will also need salt and pepper so you can season the dressing and the salmon fillets to taste.

How To Make

It's a salad, so nothing too technical is required here except maybe cooking the salmon to your liking.

Simply pop all of the ingredients for the dressing into a food processor or blender and blend until smooth.

This can also be done by hand if preferred by simply whisking briskly in a medium-sized bowl, but please be sure to mince the garlic very finely and chop the herbs super fine so that you don't have big chunks hanging out in the dressing.

Now that the dressing is ready you want to cook the bacon.

Simply cook the slices in a large skillet over medium-high heat until it is cooked through and crispy enough to crumble over the salad.

Once it is cooked remove it from the pan and set it aside, but be sure to reserve about 1 tablespoon of the bacon fat to cook the salmon in.

TIP: if your bacon is quite lean and there isn't enough fat left over to cook the salmon, simply add some olive oil to the pan and let it get hot before adding the salmon fillets.

Cook the salmon in the bacon fat for about 4 minutes on each side.

Remember that salmon cooks quickly, you do not want overcooked salmon as it will become dry.

Pat the salmon dry before cooking, this will help get that nice brown crust on it once cooked.

Be careful when flipping the salmon as it can break apart easily.

You may need to do this in 2 batches depending on the size of your skillet, and the size of your salmon fillets.

If you have super thin fillets then you may want to reduce the cooking time, and if you have super thick fillets then you may want to increase the cooking time.

You will also want to adjust the cooking time depending on your preference for how well done you prefer the salmon to be as well.

Salmon will continue to cook once you have removed it from the heat, so don't worry if it is still a little pink on the inside when you remove it from the pan.

Once cooked, remove the salmon from the pan and pop it onto a plate or chopping board to rest a bit while you assemble the salad.

Simply layers the greens with the crumbled bacon, chopped tomatoes, cucumber, and avocado, top with a cooked salmon fillet, and a drizzle of the delicious dressing.

Done!

Tips, Tricks, and Substitutions

Dressing

If you don't have a food processor or a blender to blitz the dressing together then be sure to spend a bit of time finely chopping the fresh herbs and garlic so that they are evenly distributed through the dressing and you don't end up with big unsightly chunks.

I tend to make the dressing and dress the salad when serving instead of pouring it over the whole salad.

This is better for storing leftovers, as storing leftover salad with the dressing can cause it to become soggy.

Salmon

If the skillet gets too hot with the bacon fat and begins to burn, you can add a drizzle of olive oil while you cook the salmon.

Similarly, if you do not have enough bacon fat to cook the salmon, simply use olive oil in its place. 

If you have leftover salmon and want to serve it hot the next day you can reheat it in the oven by cooking at 275F (135C) for about 15 minutes, or until heated through.

You can also pop it into the microwave or reheat it in the air fryer for a couple of minutes.

For a cheaper option, you could use canned salmon instead of salmon fillets. Just be sure to purchase the bone-free canned salmon.

Storing and Freezing Tips

If kept separately from the salad, leftover dressing will keep well in an airtight container like a glass jar in the fridge for about one week.

Leftover salmon can be stored in an airtight container in the fridge for about 3-4 days, however, be sure to let it cool completely before putting the lid on the container, and before putting the salmon in the fridge.

Storing it while it is still hot can lead to it sweating and becoming soggy. If it is stored while very hot it can cook in its own steam and become overcooked.

Leftover salmon can also be frozen once cooled completely. It should last about 3 months in the freezer if stored correctly.

TIP: keep the dressing separate and pour over the salad only when serving. This way leftover dressing can be stored in the fridge for about a week and you will not end up with soggy salad.

Serving Suggestions

Serve the salad topped with bacon, cooked salmon, and a drizzle of homemade ranch dressing.

It is a complete meal by itself so you won't need to serve it with anything else, however, you could change things up and add some of these optional extras:

• thinly sliced red or brown onion
• thinly sliced spring onions
• slices of red bell pepper
• sunflower seeds or hemp seeds or finely chopped walnuts
• hard-boiled eggs
• chili flakes

TIP: if you like a bit of crunch with your salad you may want to sprinkle some homemade air fryer croutons or bagel chips on top when serving.

Need More Epic Salad Recipes?

You know we love a good salad around here, so why not try one of these unique salads next:

• Moroccan Cauliflower and Pumpkin Couscous Salad
• Zesty Heirloom Tomato and Nectarine Salad
• Shaved Brussels Sprouts Apple Salad with Miso Dressing
• Avocado Chicken Salad Recipe with Passion Fruit Vinaigrette

Or why not try out this Baked Bacon Chicken Ranch Casserole recipe to get more from your ranch craving?

Frequently Asked Questions

Happy Eating.

xx

Recipe

The information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist’s advice.