Vegan BLT Salad with Creamy Avocado Lemon Dressing

Vegan BLT Salad with Creamy Avocado Lemon Dressing

5 from 13 votes

Vegan BLT salad is a savory, crunchy meal or appetizer with fresh summery flavors. The "B" is for tempeh bacon. Make an easy summery avocado dressing with this salad.

Print Recipe Pin Recipe

Prep Time 10

Cook Time 8

Total Time 18

Servings: 2

Course: Appetizer, Main Course, Salad

Cuisine: American

Calories: 373

Ingredients Equipment Method Nutrition Notes

Ingredients

6 ounces tempeh
2 teaspoons teriyaki sauce
½ teaspoon Old Bay blackened seasoning
4 cups spring mix
1 medium tomato, chopped
1 medium carrot, peeled and chopped
1 ripe avocado
3 tablespoons fresh lemon juice
3 tablespoons water
¼ teaspoon salt
⅛ teaspoon black pepper

Equipment

Knife
Cutting board
Nonstick skillet

Method

Tempeh Bacon

Slice the tempeh into thin pieces and cut them half. Place the pieces in a bowl and drizzle with the teriyaki sauce. Sprinkle with the Old Bay seasoning. Let this sit for a few minutes while assembling the salad.
Heat a nonstick skillet over medium heat. Add the tempeh and cook for about 8 minutes, stirring occasionally, until it is lightly browned,

Salad

Wash and dry the spring mix. Place in 2 large bowls or plates. Divide the tomatoes, carrots, and tempeh between the 2 bowls.

Creamy Avocado Lemon Dressing

Place the avocado into a bowl and smash with the tines of a fork. Add the lemon juice and water and continue mixing with the fork or a small whisk until smooth. Add the salt and pepper and stir.

Nutrition

Calories: 373kcalCarbohydrates: 27gProtein: 20gFat: 24gSaturated Fat: 4gPolyunsaturated Fat: 5gMonounsaturated Fat: 12gSodium: 541mgPotassium: 1258mgFiber: 8gSugar: 5gVitamin A: 6678IUVitamin C: 48mgCalcium: 142mgIron: 4mg

Notes

The nutrition estimate is from Spoonacular, which is based mainly on the USDA database.

Tried this recipe?

Let us know how it was!