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Sheet Pan BLT Salad
Sheet Pan BLT Salad
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Prep Time:
10 minutes
Cook Time:
20 minutes
Total Time:
30 minutes
Delicious avocado mayo drizzled over crispy bacon, arugula, cherry tomatoes on toast for a hassle-free sheet pan meal.
Ingredients:
  • 8 slices peppered bacon
  • 12 ounces sourdough bread
  • 12 ounces crusty bread cubes
  • 1 pint cherry tomatoes
  • 0.75 teaspoon kosher salt
  • 0.25 teaspoon ground black pepper
  • 4 cups arugula
  • 1 medium avocado - peeled, pitted, and quartered
  • 3 tablespoons mayonnaise
  • 1 medium lemon, juiced
  • 0.25 teaspoon kosher salt
Instructions:
  • Heat your oven to a toasty 400 degrees F (200 degrees C) and lay out the bacon in a neat single layer on a sheet pan.
  • Bake in the preheated oven for 15 minutes until crispy, flip halfway through. Remove and drain on a paper towel-lined plate. Chop when cool.
  • Toss bread cubes and cherry tomatoes in the flavorful bacon drippings on the sheet pan. Season generously with salt and pepper and mix until everything is well coated.
  • Place the dish back in the oven until the bread is golden and the tomatoes begin to burst, typically around 10 minutes. Once ready, take it out of the oven and mix in arugula until well coated.
  • In a food processor, blend avocado, mayonnaise, lemon juice, salt, and pepper until creamy. Pour the avocado mayo over the salad, then top with chopped bacon. Enjoy right away.

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