Bacon, avocado and little gem salad

Paleo, Gluten Free, Dairy-Free, Soy-Free

2 Servings, 690 Calories/Serving

25 Minutes

Here are all the elements of a classic BLT in a paleo-friendly salad. Compact heads of little gem resemble romaine with crisp leaves that are sturdy enough to stand up to all the bold flavors here including charred scallions and a heavenly mustard vinaigrette.


  • 6 strips bacon
  • 6 ounces little gem lettuce
  • 6 ounces cherry tomatoes
  • Small bunch scallions
  • 1 avocado
  • 1 lemon
  • 1 tablespoon whole-grain dijon mustard
  • Small bunch parsley



Sauté bacon, prep

Cut the bacon into 1-inch pieces and cook in a medium frying pan over medium heat until crisp, about 10 minutes.
  • While the bacon cooks:
  • Trim roots of little gems, separate leaves, rinse, and dry.
  • Rinse tomatoes and cut in half.
  • Rinse scallions and remove the root ends.
  • Cut the avocado into thick slices.
  • Juice lemon.


Make dressing

In a small bowl, whisk mustard with 1 tablespoon lemon juice. Season with salt and pepper to taste. Whisk in 2 tablespoons oil.


Sear scallions

Transfer the bacon to a paper-towel lined plate to drain. Pour off all but about 1 tablespoon of bacon fat from pan and return the pan to the stove over medium-high heat. Sear scallions in the hot pan until tender and slightly charred on all side, about 5 minutes. Remove scallions from pan and cut into 1-inch pieces.
  • While the scallions cook:
  • Rinse and dry parsley and coarsely chop the leaves.


Toss salad, serve

In a mixing bowl, gently toss lettuce with bacon, scallions, tomatoes and parsley. Drizzle with dressing and season with salt and pepper to taste. Then add the avocado pieces.

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