BLT Salad with Avocado and Buttermilk Dressing

This pretty composed salad has all the flavors of your favorite BLT, with the added creaminess of ripe avocado and homemade buttermilk dressing.



  • 2/3 cup well-shaken buttermilk
  • 1/3 cup extra-virgin olive oil
  • 2 tablespoons chopped chives
  • 1 tablespoon apple cider vinegar
  • 2 teaspoons Dijon mustard
  • Salt and pepper


  • 1 (8-ounce) package Applegate Organics® Sunday Bacon® Brand
  • 1 head iceberg lettuce, cored and cut into 6 wedges
  • 3 avocados, pitted, peeled, and cut into thick wedges
  • 1 cup cherry or grape tomatoes, halved
  • 2 tablespoons chopped chives



  1. Cook the bacon until crisp, according to package instructions.
  2. Remove from heat, drain briefly on paper towels, then chop into 1- to 2-inch pieces.


  1. Put the buttermilk, olive oil, chives, vinegar and mustard in a large jar.
  2. Seal tightly and shake well to combine.
  3. Season to taste with salt and pepper and shake again to combine.


  1. To assemble, arrange the lettuce, avocado, tomatoes, and bacon on a large serving platter.
  2. Shake the dressing well and spoon some over the salad, saving some for people to add as they like.
  3. Garnish the salad with the remaining chopped chives.