Egg White Patty BLT Salad

Ingredients

• 120 g (4 cups)mixed salad leaves
• 150 g (1 cup), halvedcherry tomatoes
• 2–3 slices, cooked, cooled and crumbledbacon
• 30 g (¼ cup), crumbledblue cheese
• ½ large, dicedavocado
• 2–3, cookedegg white patties

Instructions

1. 1

   Divide the leaves

   Share the mixed salad leaves between two bowls.

2. 2

   Add the toppings

   Divide the tomatoes, bacon, blue cheese, avocado and cooked egg white patties between the bowls, arranging them over the leaves.

3. 3

   Add dressing

   Add dressing on top if you like.

4. 4

   Serve the salad

   Enjoy straight away.

What is a BLT salad?

A BLT is a bacon, lettuce and tomato sandwich, and this salad takes those familiar ingredients out of the bread and serves them in a bowl. The recipe adds avocado, blue cheese and egg white patties for extra creaminess and a savoury, filling topping.

The quick assembly keeps the leaves fresh and crisp, while the mix of warm-savoury flavours and cool ingredients makes this a straightforward lunch.

Nutrition and macros by portion

The nutrition label shows one serving as written: 330 calories, 23g protein, 16g carbs, 20g fat.

The tomatoes and leaves contribute some carbohydrates, while avocado and blue cheese provide much of the fat; bacon and egg white patties contribute protein. For a more substantial plate, pair a serving with wholemeal bread, or add extra salad leaves if you want more volume without changing the toppings.

Build a balanced mix

Salad leaves: divide them between the bowls first so the toppings are easy to distribute evenly.

Toppings: spread the tomatoes, bacon, cheese, avocado and patties across both portions rather than piling them in the middle. That way, each serving gets a mix of textures and flavours.

Choose the bacon and cheese

Bacon: cook it before assembling, then let it cool and crumble it. This keeps the leaves from wilting and makes the bacon easy to scatter through the salad.

Blue cheese: its pronounced savoury flavour adds contrast to the mild egg whites and creamy avocado. Crumble it finely for more even distribution.

Keep the leaves crisp

Dry leaves: if you have washed the salad leaves, dry them well before putting them in the bowls. Excess water can dilute the flavours and make the salad limp.

Dress last: the recipe leaves dressing optional, so add it just before serving if using. A light hand helps the leaves and toppings remain distinct.

Check the patties

Cooked patties: use egg white patties that are already cooked, as directed, and divide two or three between the servings. If they need reheating, follow the pack instructions and add them once ready.

Texture: the patties should be hot through, while the leaves and tomatoes stay cool and fresh. Let reheated patties rest briefly if they are steaming heavily before adding them to the salad.

Serve it straight away

This salad is best assembled just before eating, particularly if you plan to add dressing. For a more substantial meal, serve it with bread or another side you enjoy.

If preparing components ahead, keep them separate and combine them in the bowls at serving time.

Recipe notes & tips

• Cool the bacon before crumbling it over the salad.
• Halve the cherry tomatoes so their juices can mingle with the other toppings.
• Dice the avocado close to serving time to keep it looking fresh.
• Divide the toppings evenly so both bowls have a similar balance.
• Add any dressing just before eating to help the leaves stay crisp.

Variations

• Use feta: swap it for the blue cheese for a milder, tangy finish.
• Add cucumber: slice it thinly for extra crunch and freshness.
• Change the leaves: use a peppery salad mix for a sharper flavour.
• Add toast: serve with toasted wholemeal bread alongside the salad.
• Make it vegetarian: leave out the bacon and add extra egg white patties.

Common mistakes to avoid

• Wet salad leaves: dry them well so water does not dilute the flavours.
• Hot bacon: let it cool before adding it, or the leaves may wilt.
• Uneven toppings: divide each topping between the bowls for balanced servings.
• Dressing too early: add it just before serving to keep the leaves crisp.
• Overhandling avocado: fold or place the diced pieces gently so they keep their shape.

How to store

For the best texture, eat the salad as soon as it is assembled. If storing components, keep them covered separately in the fridge and assemble within 1 day; leave dressing off until serving. Refrigerate any assembled leftovers promptly and eat within 1 day, though the leaves may soften.

Frequently asked questions