Description

This Vegan BLT Salad is loaded with toasted bread, vegan tempeh bacon, tomatoes, and crispy romaine lettuce. It’s topped with a creamy vegan avocado ranch dressing that’s made in the blender.

Ingredients

Scale

For the dressing

1 medium ripe avocado
½ cup dairy-free yogurt
¾ cup unsweetened almond milk
1 tablespoon lemon juice
1 teaspoon apple cider vinegar
1 garlic clove
½ teaspoon sea salt
2 tablespoons fresh dill

For the salad

2 cups cubed bread, I used gluten-free bread. You can also use croutons.
Olive oil & salt
1 recipe tempeh bacon
2 cups cherry tomatoes, halved
2 heads romaine lettuce, chopped

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Instructions

For the dressing

Combine all of the ingredients for the dressing in a blender container, except the dill. Blend until smooth and pourable (add more milk if needed to get to the right consistency), and then add in the fresh dill. Pulse to incorporate slightly, but not blend in completely. Place in the fridge until ready to use.

For the salad

Prepare the tempeh as directed in this tempeh bacon recipe.
Heat a small amount of olive oil in a saute pan. Add the bread and saute for 5 to 10 minutes, stirring every so often, until the bread is golden in color. Sprinkle with salt and any other seasonings you desire (garlic powder, onion powder, and dried herbs are all great).
In a large bowl, combine the romaine lettuce, cherry tomatoes, tempeh bacon, and crispy bread.
Drizzle with the avocado ranch dressing and serve immediately. Enjoy!

Notes

To prepare ahead of time: you can prep the tempeh bacon, bread, and dressing ahead of time. Store in separate containers in the refrigerator until ready to serve.