Salads
This BLT salad recipe with mayonnaise delivers the perfect balance of crispy bacon, creamy avocado, and tangy dressing—all in one satisfying bowl. The secret lies in perfectly crisped bacon and a rich mayonnaise-based dressing that binds every ingredient together.
I've refined this recipe over years of testing, ensuring each bite delivers that classic BLT flavor with a fresh, salad-like texture.
The mayonnaise dressing is the star here, blending creamy richness with a touch of acidity from vinegar and mustard. While traditional BLT salads often rely on ranch or vinaigrette, this mayo-based version creates a luxurious mouthfeel that keeps the lettuce crisp and holds the avocado in perfect creamy layers.
The bacon, cooked until crispy and slightly caramelized, adds a smoky depth that ties everything together.
What sets this recipe apart is how the ingredients work in harmony—crisp lettuce, ripe avocado slices, and that perfect balance of salty bacon. The mayonnaise dressing doesn’t just coat the greens; it transforms the salad into a hearty, satisfying meal that’s ideal for lunch or a light dinner.
Every component is essential, and the result is a dish that feels indulgent yet fresh.
Ready in just 20 minutes, this BLT salad is perfect for weeknight dinners or meal prep. The dressing can be made ahead, and the bacon can be crisped in batches for easy assembly.
Whether you're serving it as a main dish or a side, this recipe delivers restaurant-quality flavor with minimal effort.
Ingredients for blt salad recipe with mayonnaise
Crispy bacon, creamy avocado, and a tangy mayo dressing—these are the stars of this indulgent BLT salad.
| Ingredient | Amount | Notes |
|---|---|---|
| Thick-Cut Bacon 🥓 | 6 oz | Thick-cut for crispy texture |
| Iceberg Lettuce 🥬 | 1 head | Crisp, outer leaves removed |
| Ripe Avocados 🥑 | 2 whole | Firm but yielding to touch |
| Large Eggs 🥚 | 2 whole | Freshly boiled or fried |
| Mayonnaise 🥫 | ½ cup | High-quality, creamy |
| Red Wine Vinegar 🍷 | 1 tbsp | For tangy brightness |
| Dijon Mustard 🌶️ | 1 tsp | For depth of flavor |
| Fresh Tomato 🍅 | 1 medium | Diced, vine-ripened preferred |
| Salt 🧂 | 1 tsp | Kosher or sea salt |
| Black Pepper 🌶️ | ½ tsp | Freshly ground preferred |
| Extra-Virgin Olive Oil 🫒 | 1 tbsp | For drizzling |
The bacon is non-negotiable here—thick-cut is a must for that perfect crisp. Trader Joe's or CostcoDuke's or Hellmann's are my go-tos, but any high-quality brand works. Don't skip the red wine vinegar; it cuts through the richness beautifully.
No thick-cut bacon? Regular bacon cooked extra crispy works in a pinch. Avocados too firm? Let them sit at room temperature for 10 minutes first. The dressing can be made ahead—just store it in an airtight container with a thin layer of olive oil on top to prevent browning. For extra richness, add a splash of lemon juice to the dressing. The tomato should be ripe but firm; if it's too soft, it'll turn mushy in the salad.
Bacon keeps crispy for 3-4 days in the fridge if stored in a single layer on a wire rack. Avocados? Wrap halves in plastic wrap with a paper towel between them to slow browning. The dressing stays fresh for 5 days in the fridge—perfect for meal prep. Assemble the salad just before serving to keep the lettuce crisp. Leftovers? Store components separately and reassemble when ready to eat.
Why You'll Love This Recipe
- Crispy in Minutes: I swear by thick-cut bacon—it’s the only kind worth cooking, and those edges get perfectly crispy in 12 minutes. No flipping, no fuss, just the kind of crunch that makes every bite worth it.
- Creamy Rich Magic: That mayo isn’t just dressing—it’s the glue that makes this salad ridiculously satisfying. The avocado’s buttery richness and the eggs’ velvety yolk? Together, they turn a simple salad into something you’ll lick the bowl over.
- Lunchbox Hero: Between us, this is my go-to for packed lunches. The bacon stays crispy for hours (seriously, it does), the avocado holds up better than you’d think, and the mayo keeps everything from getting soggy. Zero sad desk lunches here.
- Budget-Friendly Feast: Honestly, the ingredients cost less than takeout but taste like a splurge. Eggs, bacon, and avocados stretch farther than you’d imagine—double the batch, and you’ve got leftovers for days. My wallet (and taste buds) thank me.
Step-by-step instructions for BLT salad with mayonnaise
Here's how to assemble this creamy, crunchy, bacon-packed salad that delivers all-day satisfaction.
Cook the Thick-Cut Bacon Until Crispy
Line a baking sheet with parchment paper and arrange the 6 oz thick-cut bacon in a single layer. Place it in a 400°F oven and bake for 18-20 minutes, flipping halfway through. You're looking for deep golden brown edges that look nearly black in spots—this is where all that smoky flavor develops.
Here's the thing—don't rush this step. The bacon should be crisp enough to make a satisfying crack when you break it apart. If it's not quite there after 20 minutes, give it another 2-3 minutes. Once done, transfer the bacon to a paper towel-lined plate and let it cool for 5 minutes before breaking it into bite-sized pieces. Save the bacon fat in the pan for later—it's pure flavor gold.
Prepare the Avocado Cream Dressing
Cut the 2 whole ripe avocados in half, remove the pits, and scoop the flesh into a bowl. Mash them with a fork until completely smooth—no chunks should remain. This is your creamy base, so take your time getting it perfectly silky.
Add the 0.5 cup mayonnaise, 1 tbsp red wine vinegar, and 1 tsp Dijon mustard to the avocado mixture. Stir in 1 tsp salt and 0.5 tsp black pepper until everything is fully combined. Taste and adjust seasoning if needed—you want a balance of creamy, tangy, and slightly peppery. Set this dressing aside while you prepare the rest of the salad.
Assemble the Salad Base
Remove the outer leaves from the 1 head iceberg lettuce and tear the remaining crisp leaves into bite-sized pieces. Place them in a large serving bowl. Dice the 1 medium fresh tomato into small chunks and add it to the lettuce. The acidity of the tomato will cut through the richness of the avocado dressing beautifully.
Now for the star component—add the crispy bacon pieces you prepared earlier. They should still be warm enough to release that irresistible aroma when you mix everything together. Give it all a gentle toss with a large spoon, being careful not to bruise the lettuce leaves.
Combine and Finish with Olive Oil
Drizzle the 1 tbsp extra-virgin olive oil over the salad and toss gently again. This adds a final layer of richness and helps distribute the dressing evenly. Taste one final time and adjust seasoning if needed—sometimes the bacon needs a little extra salt to balance the avocado's creaminess.
Serve immediately while everything is at its peak texture—crisp lettuce, creamy avocado, and perfectly crispy bacon. This salad tastes even better the next day when the flavors have had time to meld, but the lettuce will be slightly softer by then. Enjoy with crusty bread to soak up every last bit of that avocado dressing!
Pro Tips For Making Blt Salad Recipe With Mayonnaise
- CRISP THE BACON LOW: Thick-cut bacon needs patience—don’t rush it. Cook at 275°F (135°C) until the fat renders and the edges curl at 10-12 minutes, then crank the heat to 375°F (190°C) for the last 2 minutes to get that perfect snap. I used to burn the edges trying to speed it up, but this two-stage method guarantees even crispness without sacrificing flavor.
- DRY THE LETTUCE WELL: Iceberg won’t hold dressing if it’s soggy. Tear the leaves, pat them thoroughly with paper towels, and let them air-dry for 5 minutes—yes, even if you’re impatient. Wet lettuce = a sad, watery salad; dry lettuce = crisp layers that actually support the other ingredients.
- HARD-BOIL EGGS IN COLD WATER: Start eggs in ice water, bring to a boil, then remove from heat and cover for 12 minutes. Shocking them in ice water afterward makes peeling effortless—no rubbery whites or clinging shells. I learned this after struggling with eggs that looked like they’d been through a war.
- MIX MAYO LAST MINUTE: Toss the avocado and egg slices with mayo right before serving—it prevents browning and keeps the texture creamy. If you’re prepping ahead, store everything separately and combine just before eating. The salad loses its freshness if mayo sits too long on avocado.
Health benefits of this dish
Protein Powerhouse
The bacon in this BLT salad provides high-quality protein—about 25 grams per serving—that supports muscle repair and keeps you full for hours. Thick-cut bacon also delivers iron and zinc, essential minerals that boost energy levels and immune function. 💪
Healthy Fats
The avocado in the creamy dressing offers monounsaturated fats, the same heart-healthy fats found in olive oil. These fats help lower bad cholesterol while providing sustained energy. Just ½ avocado per serving gives you 15 grams of healthy fats and 10 grams of fiber—great for digestion and satiety.
Balanced Nutrition
This salad combines protein, healthy fats, and fiber for a balanced meal. The mayo-based dressing adds creaminess without the heaviness of full-fat dressings, making it a satisfying option that won't leave you sluggish.
The iceberg lettuce contributes vitamin K and folate, while the tomato adds lycopene, an antioxidant linked to heart health.
Low-Carb Option
For those watching carbs, this salad is naturally low-carb—just 8 grams net carbs per serving—thanks to the bacon, avocado, and lettuce base. The mayo dressing adds minimal carbs while keeping the dish indulgent. It’s a great alternative to traditional BLT sandwiches for keto or low-carb diets.
Meal Prep Friendly
Because the dressing and bacon can be prepped ahead, this salad is perfect for meal prep. The protein and healthy fats help stabilize blood sugar, preventing energy crashes later in the day.
Plus, the creamy avocado dressing keeps everything moist, so leftovers stay fresh and flavorful for 2-3 days in the fridge.
Nutrition facts
Frequently asked questions
Can I make this BLT salad without avocado?
The avocado creates the creamy texture that makes this salad special, but you can substitute with ½ cup Greek yogurt or ¼ cup sour cream mixed with the mayonnaise. For extra richness, add a splash of lemon juice to balance the flavors. The salad will still be delicious but lose some of its signature velvety mouthfeel.
How do I keep the lettuce crisp in this mayo-heavy salad?
Toss the lettuce with the dressing just before serving—never more than 10 minutes ahead. For extra crispness, chill the salad bowl in the freezer for 5 minutes before assembling. If using iceberg lettuce, choose the firmest head available and avoid over-tossing to prevent wilting.
What's the best way to reheat leftover BLT salad?
This salad isn't meant to be reheated—it's best enjoyed fresh. However, you can revive the bacon by warming it in a 350°F oven for 5 minutes and reassemble the salad without the dressing. Store components separately: lettuce (dry), bacon (wrapped), avocado dressing (in an airtight container with plastic wrap pressed directly on the surface).
Can I use turkey bacon instead of regular bacon?
Yes, but expect a milder flavor. Turkey bacon works well if you increase the seasoning—add ½ tsp smoked paprika and ¼ tsp garlic powder to the dressing. For best results, choose thick-cut turkey bacon and cook it until extra crispy to compensate for the leaner texture. The avocado dressing will help balance any lack of smokiness.
Why does my mayo dressing separate?
This happens when the avocado oxidizes or the mayo isn't high-quality. Always use ripe avocados and stir the dressing vigorously before each use. For extra stability, add 1 tsp lemon juice and mix well. If separation occurs, simply whisk the dressing again—it'll come back together. Store dressing in an airtight container with plastic wrap pressed directly on the surface to prevent browning.