BLT Salad with Avocado

One of my favorite classic combos: bacon, lettuce and tomato made into a yummy summer salad. I added a bonus: a smattering of avocado! Yum!
BLT salad

I know bacon isn’t the perfect health food…but I am all about balance over here. 🙂 My favorite new find is al fresco uncured chicken bacon.  It tastes A-M-A-Z-I-N-G and is gluten free, no nitrates added, no artificial ingredients, fully cooked (no major mess!) and has 40% less salt than traditional pork bacon.

In case you were wondering…the chicken bacon ingredients include: skinless chicken meat, water, raw sugar and 2% or less of sea salt and celery powder. Though celery powder hasn’t been tested for FODMAPs–I am hopeful this small amount will be tolerated by most FODMAPers.

close up BLT salad

BLT Salad


  • Serves 4-6
  • 4-6 cups salad greens, washed and chopped as desired
  • 1 medium tomato, diced
  • 2 carrots, cut in bite size strips
  • 8-10 slices bacon, cooked and cut in bite size pieces (I used al fresco fully cooked uncured chicken bacon and warmed up prior to serving.)
  • 1/2 avocado, sliced into thin slices
  • Sprig of fresh dill, chopped (optional)
  • Dressing:
  • 1 tablespoon fresh lemon juice
  • 2 teaspoons Dijon mustard
  • 2 tablespoons olive oil
  • Salt and pepper, to taste


  1. Layer lettuce, tomato, carrot, bacon, & avocado on platter or in medium salad bowl.
  2. Whisk salad ingredients together and drizzle over salad, as desired.
  3. Garnish with fresh dill, if using.
  4. Enjoy!

I hope your week is going great! I snuck up to my Maine cottage -just me and my crazy but cute lab, Lucy to get some serious writing done! I am working on my 6th book project. This book, like many of my others is a collaborative project–which is nice to have a little division of labor! I am excited to share this one w/ you all…but it will be a while yet…not until next year!

Hope you are gearing up for a great 4th of July! I am working on a post on mast cells and another one on SIBO.  Stay tuned.