Vegan BLT Salad with Avocado Ranch Dressing

Ingredients

• 1 mediumripe avocado
• 120 ml (½ cup)dairy-free yoghurt
• 180 ml (¾ cup)unsweetened almond milk
• 1 tablespoonlemon juice
• 1 teaspoonapple cider vinegar
• 1 clovegarlic
• ½ teaspoonsea salt
• 2 tablespoonsfresh dill
• 80 g (2 cups), cubedbread
• 1 tablespoonolive oil
• ½ teaspoon, plus other desired seasonings to tastesalt
• 1 recipetempeh bacon
• 300 g (2 cups), halvedcherry tomatoes
• 2 heads, choppedromaine lettuce

Instructions

1. 1

   Blend the dressing

   Put the avocado, dairy-free yoghurt, almond milk, lemon juice, vinegar, garlic and sea salt in a blender, leaving out the dill. Blend until smooth and pourable, adding more milk if needed. Add the dill and pulse briefly so it is mixed in without being fully blended. Refrigerate until ready to use.

2. 2

   Prepare tempeh

   Make the tempeh bacon according to the instructions in its recipe.

3. 3

   Toast the bread

   Heat a small amount of olive oil in a frying pan. Add the bread and cook for 5–10 minutes, stirring occasionally, until golden. Sprinkle with the salt and any extra seasonings you like, such as garlic powder, onion powder or dried herbs.

4. 4

   Assemble the salad

   In a large bowl, combine the romaine, cherry tomatoes, tempeh bacon and toasted bread.

5. 5

   Dress and serve

   Drizzle the avocado ranch dressing over the salad and serve straight away.

What is a vegan BLT salad?

A BLT takes its name from the classic combination of bacon, lettuce and tomato. This American-inspired salad reworks that combination with tempeh bacon and adds toasted bread for a crisp, crouton-like bite.

The avocado ranch dressing gives the salad a creamy finish without dairy. Keeping the lettuce and tomatoes fresh while toasting the bread just before serving helps preserve the contrast of textures.

Nutrition and macros by portion

The nutrition label shows one serving as written: 330 calories, 12g protein, 31g carbs, 19g fat.

The bread and tomatoes contribute most of the carbohydrates, while avocado and olive oil provide much of the fat; tempeh bacon adds protein. For a more substantial, balanced plate, serve it with extra tempeh bacon or a protein-rich side and keep the dressing portion to taste.

The avocado ranch dressing

Smooth base: blend the avocado with the yoghurt, almond milk, lemon juice, vinegar, garlic and salt until pourable. Add the milk gradually if you prefer a thicker dressing.

Fresh dill: stir it in with a brief pulse at the end. This leaves flecks of herb in the dressing rather than blending it completely smooth.

Getting crisp, golden bread

Even pieces: cut or use bread cubes of a similar size so they toast at roughly the same rate. Stir them from time to time as they cook in the pan.

Golden finish: the bread is ready when its edges are crisp and the pieces have taken on colour. Season after toasting so the salt and any extra herbs cling to the warm bread.

Tempeh bacon and timing

Tempeh bacon: prepare it using its own recipe, as the method here does not give its ingredients or cooking time. Have it ready before assembling the salad.

Work efficiently: make the dressing ahead and chill it while the tempeh and bread are prepared. Toast the bread close to serving so it stays crisp.

Keeping the salad crisp

Dry leaves: wash and dry the romaine well before chopping. Extra water can dilute the dressing and soften the bread.

Last-minute dressing: toss or drizzle the salad just before eating. The lettuce and toasted bread lose their crunch if they sit in dressing.

What to serve with it

As a main: serve generous bowls on their own for a meal with crisp vegetables, bread and tempeh. The dressing can be offered on the side so everyone can add the amount they prefer.

For a larger spread: pair it with soup or another simple vegetable side. Keep additional bread separate until serving if you want to retain its crunch.

Recipe notes & tips

• Chill the dressing while preparing the other components so it is ready to drizzle.
• Add almond milk a little at a time to control the dressing's thickness.
• Dry the romaine thoroughly after washing to help the dressing cling.
• Stir the bread occasionally as it toasts to encourage even browning.
• Keep the toasted bread separate until just before serving if assembling ahead.
• Taste the dressing before serving and adjust its seasoning to your preference.

Variations

• Extra herbs: add more fresh dill to the dressing for a more pronounced herbal flavour.
• Garlicky bread: season the toasted cubes with garlic powder as suggested in the method.
• Onion seasoning: sprinkle onion powder over the bread while it is still warm.
• Dried herbs: add your preferred dried herbs to the toasted bread for a savoury note.
• Dressing consistency: blend in a little more almond milk for a thinner drizzle.

Common mistakes to avoid

• Over-blending the dill: pulse it in briefly at the end to keep visible herb flecks.
• Too-thick dressing: blend in a little more almond milk until it is pourable.
• Unevenly toasted bread: stir the cubes occasionally as they cook in the pan.
• Wet romaine: dry the chopped leaves well so water does not dilute the dressing.
• Soggy bread: add the toasted cubes and dressing just before serving.
• Unprepared tempeh: make the tempeh bacon according to its own recipe before assembling the salad.

How to store

Keep leftover salad components separate where possible: refrigerate the dressing, tempeh bacon and chopped vegetables in covered containers, and store toasted bread separately at room temperature. Use refrigerated components within about 3 days; re-crisp the bread in a dry pan, and serve the lettuce and tomatoes cold. Once dressed, the salad is best eaten straight away.

Frequently asked questions