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Salmon BLT Salad With Spicy Tomatillo Ranch Dressing Recipe

Excerpted from ‘Truly Simply: 140 Healthy Recipes for Weekday Cooking’ by Kristin Cavallari

spinner image salad with lettuce, salmon, bacon, avocado and onion on plate; part of another plate with salad on it is to the upper right
Aubrie Pick

Serves 2

This salad has a few of my favorite things: salmon (which has omega-3s and is so, so good for you), bacon (no explanation needed), avocado (healthy fats), and spicy tomatillo ranch dressing (just yum). Together, they create culinary heaven. If you aren’t familiar with tomatillos, they’re similar to tomatoes but are slightly less sweet and are perfect when drenched in ranch.

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  • 1 (1-pound) skin-on salmon fillet
  • Extra-virgin olive oil, for drizzling
  • Salt and freshly ground black pepper
  • 1 head butter lettuce, chopped
  • ¼ small red onion, chopped
  • 1 avocado, diced
  • 1 medium heirloom tomato, chopped
  • 4 slices of bacon, cooked, chopped
  • 1 tablespoon chopped red chives
  • Spicy Tomatillo Ranch Dressing (recipe follows)

Spicy Tomatillo Ranch Dressing

Makes 3 cups

  • 1½ cups mayo
  • ¼ cup full-fat coconut milk
  • 1 tablespoon fresh lime juice
  • 3 tomatillos, coarsely chopped
  • 1 cup packed coarsely chopped fresh cilantro (½ bunch)
  • 2 scallions, white and green parts, coarsely chopped
  • 1 medium clove garlic, coarsely chopped
  • 2 jalapeños, seeds removed, coarsely chopped
  • ½ teaspoon salt
  • Freshly ground black pepper



spinner image cookbook that says truly simple with kristin cavallari scooping food from a small bowl into a big bowl in a kitchen; on wooden table with vegetables and plants behind it
Photo Collage: MOA Staff; (Source: Rodale, Getty Images (2))

Preheat the oven to 400°F. Line a small baking sheet with parchment paper. Season the salmon with olive oil, salt, and pepper. Roast the salmon for either 7 to 9 minutes (for a pink and slightly raw center) or 10 to 14 minutes (for a fully cooked center), depending on your texture preference. Remove the skin by scraping it off with a fork. Split the salmon into two pieces.

Build the salads: Split the lettuce between two large bowls. Add half of the onion, avocado, tomato, bacon, and salmon to each bowl. Sprinkle both salads with chives, drizzle with dressing, and serve.

Spicy Tomatillo Ranch Dressing

Place the mayo, coconut milk, lime juice, tomatillos, cilantro, scallions, garlic, jalapeños, salt, and a pinch of pepper in a high-powered blender. Blend on high until fully combined, about 30 seconds.

The dressing will keep well in an airtight container in the fridge for up to 10 days.


Try More Salad Recipes

Arugula Salad With Whole-Lemon Vinaigrette from Salad Seasons: Vegetable-Forward Dishes All Year by Sheela Prakash

Miso-Maple Sugar Snap Pea, Turnip and Strawberry Salad from Tenderheart: A Cookbook About Vegetables and Unbreakable Family Bonds by Hetty Lui McKinnon

Baby Kale and Strawberry Salad from Vegetable Revelations: Inspiration for Produce-Forward Cooking by Steven Satterfield

Summer Panzanella from A Dish for All Seasons: 125+ Recipe Variations for Delicious Meals All Year Round by Kathryn Pauline

Main Salad Article

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