Raw Vegan BLT Salad

This raw vegan BLT salad is quite amazing. It all started from my husband’s suggestion of making a salad version of the BLT sandwich. And boy was that a great idea! When I put it together, we just devoured it without much words. We were too busy eating! It’s crazy how it taste just like a real BLT! After I finished my giant bowl, I was totally satisfied. I didn’t feel like I was deprived or given the “lighter” version. I felt like I just had an awesome BLT sandwich. How cool is that?

Now, this recipe is more like an assembly recipe, since we’re going to be using the raw vegan coconut bacon and a garlic mayonnaise dressing made from the raw vegan mayonnaise recipe from last week. They are both simple and easy to make so no need to get discouraged. Raw vegan coconut bacon lasts for 2 weeks, so it’s a great pantry staple to have on hand. Raw vegan mayonnaise will last for 1 week and you only use some of it to make the garlic dressing. If you already have these pre-made, this salad will be done in no time!

Simply chop up the tomatoes, lettuce, and avocado. The avocado makes the BLT even better. Now it’s technically a BLTA but that is just fine! Put them in a salad bowl, and top it with coconut bacon.

Now, let’s make the garlic mayonnaise dressing. Add the raw vegan mayonnaise, water, and garlic in the blender and blend until smooth. Done!

Right before serving, pour the dressing over the salad, and toss until the salad is evenly coated with the dressing. Sprinkle more coconut bacon over the salad, and dig in! Use a generous amount!

Mmm-uh! So tasty!

If you want to make it into a salad in a jar:

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. Leave some room at the top for the coconut bacon. Wrap up the coconut bacon in a small piece of plastic wrap to keep it crispy. Put it in on top and close the lid, and store in the refrigerator. When it’s time to serve, take the coconut bacon out and set it aside. Place the salad in a bowl and toss well. Top with the coconut bacon and serve.

I’m telling you, you will be in BLT heaven!

BLT Salad

 

Print

Cook time

15 mins

Total time

15 mins

 

Author: Mariko Sakata

Cuisine: raw food, raw vegan, gluten-free

Serves: 2

Ingredients

• 1 head of romaine lettuce
• 1 large tomato
• 1 avocado
• 2 big hand-fulls or more of coconut bacon
• 
  

Garlic Mayonnaise Dressing

• ½ cup raw vegan mayonnaise
• ¼ cup water
• 1 small clove of garlic

Instructions

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. 

3.4.3177