Bakerita · by Rachel Conners★ 5.0 (1)
Vegan BLT Salad with Avocado Ranch Dressing
NUTRITION · PER SERVING30M COOK
CAL 18%·PRO 29%
CARBS 29G33% OF CAL
10G FIBER8G OTHER10G TOTAL SUGAR
FAT 20G51% OF CAL
2G SAT18G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A hearty salad with crispy toasted bread, tempeh bacon, tomatoes, and romaine lettuce topped with a creamy vegan avocado ranch dressing made in the blender.
mainamericansaladtofu🍳 skillet🌀 blenderdairy free
View the full recipe on Bakerita →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 4- 1 medium ripe avocado
- ½ cup dairy-free yogurt
- ¾ cup unsweetened almond milk
- 1 tablespoon lemon juice
- 1 teaspoon apple cider vinegar
- 1 garlic clove
- ½ teaspoon sea salt
- 2 tablespoons fresh dill
- 2 cups cubed bread
- 1 tablespoon olive oil
- 1/2 teaspoon salt (plus other desired seasonings, to taste)
- 1 recipe tempeh bacon
- 2 cups cherry tomatoes (halved)
- 2 heads romaine lettuce (chopped)
At a glance
PER SERVING · TIME 30M
CAL 18%·PRO 29%
CARBS 29G33% OF CAL
10G FIBER8G OTHER10G TOTAL SUGAR
FAT 20G51% OF CAL
2G SAT18G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 20m
- Cook
- 10m
- Sodium
- 963mg
- Total sugar
- 10g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 475mg
- Calcium
- 170mg
- Iron
- 3mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 20M
- SODIUM
- 963MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.