Sheet Pan BLT Salad
Description
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.
Ingredients
•
8 slices peppered bacon
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12 ounces sourdough bread
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12 ounces crusty bread cubes
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1 pint cherry tomatoes
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3/4 teaspoon kosher salt
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1/4 teaspoon ground black pepper
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4 cups arugula
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1 medium avocado - peeled, pitted, and quartered
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3 tablespoons mayonnaise
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1 medium lemon, juiced
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1/4 teaspoon kosher salt
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1/4 teaspoon ground black pepper
Directions
1
Preheat the oven to 400 degrees F (200 degrees C). Arrange bacon in a single layer on a sheet pan.
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.
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.
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.
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.