Paleo Salad Recipes Collection BLT Salad 

Our BLT Salad is rather a sophisticated take on the classic sandwich, making it perfect for anyone on the paleo diet who is missing this lunch classic.

We dress it with a maple balsamic dressing which features a secret ingredient....

Ok, I have a confession to make... I cannot stand fresh tomatoes - give me them in a tin, or as a jar of passata and I love them, but the fresh ones, not so much.

Perhaps my taste buds are finally growing up though, because I shared this salad with my 5 year old daughter and I loved the whole thing, I could eat this salad every day, it was that good!

BLT Salad healthy salad recipes paleo recipes

We sat out on the balcony, soaking up the first of the year's Vitamin D, and with a little stretch of the imagination we could have been sat somewhere in the South of France! Bliss. More please!

BLT Salad - Nutritional Info

Tomatoes are a good source of vitamins A, B6, C, E and K. They also provide magnesium, phosphorus, manganese, potassium, copper, niacin, thiamin and folate.

Romaine Lettuce is a surprisingly nutritious addition to your diet - it is a rich source of B vitamins, and one head contains almost twice as much vitamin C as an orange! They also contain iron and omega 3s, as well as being a reasonable and complete source of protein!

Many people add it to their green juices to ramp up the vitamin content without adding an overpowering green flavour.

BLT Salad - Ingredients - serves 1 - 2

For the salad

  • 1 head of romaine lettuce
  • a large handful of red and green baby salad leaves
  • 1 beef tomato
  • 6 pieces of cooked smoked streaky bacon, chopped
  • 10 basil leaves, sliced

For the maple balsamic dressing

  • 1/2 tsp balsamic vinegar
  • 1 tbsp maple syrup
  • 1 tsp lemon juice
  • 1/2 tbsp unfiltered extra virgin olive oil
  • salt and pepper to taste

and the secret (optional) ingredient is....

  • the bacon fat left in the pan after grilling the streaky bacon


  1. Grill the bacon or bake it in the oven for 15 mins at 180C until it has become crispy but not burnt.
  2. Leave the bacon to cool, then cut it into pieces with a pair of kitchen scissors.
  3. Make the dressing by placing all the ingredients into a small bowl and whisking together well.
  4. Wash and dry the lettuce and tomato.
  5. Roll the romaine lettuce up and thinly slice it, then toss into a large bowl.
  6. Throw in the baby lettuce leaves and the chopped basil.
  7. Add the bacon pieces to the lettuce and gently mix.
  8. Chop the beef tomato into chunks and mix through the salad.
  9. Just before serving drizzle over a table spoon of the dressing.
  10. Serve with a our mushroom quiche to make the salad go further, or eat as a meal in itself.

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