BLT Salad
Cook time
Total time
Cuisine: raw food, raw vegan, gluten-free
Serves: 2
  • 1 head of romaine lettuce
  • 1 large tomato
  • 1 avocado
  • 2 big hand-fulls or more of coconut bacon
Garlic Mayonnaise Dressing
  1. Chop up the tomatoes, lettuce, and avocado.
  2. Put them in a salad bowl, and top it with a large hand-full of coconut bacon.
  3. Add the raw vegan mayonnaise, water, and garlic into the blender and blend until smooth.
  4. Right before serving, pour the dressing over the salad, and toss until the salad is evenly coated with the dressing.
  5. Sprinkle another large hand-full or more of the coconut bacon over the salad.
To make it into a salad in a jar:
  1. Fill the jar starting from the bottom with dressing, tomatoes, avocado, and lettuce. Make sure to squeeze a lemon over the avocado before you put it in to prevent oxidization. I put corn in between tomatoes and avocado in the picture for color. Leave some room at the top for the coconut bacon.
  2. Wrap up the coconut bacon in a small piece of plastic wrap to keep it crispy. Put it in on the top and close the lid, and store it in a refrigerator.
  3. To serve, take the coconut bacon out and set it aside. Remove the salad from the jar and place it in a bowl. Toss well and top with the coconut bacon and serve.
  1. raw vegan blt salad
Recipe by Mariko Sakata | Raw Food and Plant-based Recipes at