Sheet Pan BLT Salad

Sheet Pan BLT Salad

Toasted bread, juicy cherry tomatoes, and peppery arugula and bacon are drizzled with a creamy avocado mayo in this sheet pan meal that's easy to make and even easier to clean up.

Preparation Time
10 mins
Cooking Time
20 mins
Total Time
30 mins
Calories
752 Calories

Recipe Instructions

Step 1
Preheat the oven to 400 degrees F (200 degrees C). Arrange bacon in a single layer on a sheet pan.
Step 2
Bake in the preheated oven until crisp, about 15 minutes, turning halfway through. Remove from the oven and transfer to a paper towel-lined plate to drain. Chop when cool enough to handle.
Step 3
Add bread cubes and cherry tomatoes to the bacon drippings in the sheet pan. Sprinkle with salt and pepper and toss until evenly coated.
Step 4
Return to the oven and bake until bread is toasted and tomatoes have started to burst, about 10 minutes. Remove from the oven. Add arugula and toss to coat.
Step 5
Combine avocado, mayonnaise, lemon juice, salt, and pepper in a food processor; process until smooth. Drizzle avocado mayo evenly over salad, then sprinkle chopped bacon over top. Serve immediately.

Ingredients

  • 3 tablespoons mayonnaise
  • 1 pint cherry tomatoes
  • 4 cups arugula
  • 1 medium lemon, juiced
  • 8 slices peppered bacon
  • 12 ounces sourdough bread
  • 12 ounces crusty bread cubes
  • 1 medium avocado - peeled, pitted, and quartered
  • 0.25 teaspoon ground black pepper
  • 0.25 teaspoon kosher salt
  • 0.75 teaspoon kosher salt

Categories

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