BLT Quinoa Salad Bowl with Creamy Avocado Dressing
Summer is just around the corner, and this creamy BLT quinoa salad is the perfect way to welcome it. Light yet satisfying, it combines crisp bacon, juicy tomatoes, and spicy arugula with fluffy quinoa, all tied together with a creamy, herbaceous dressing. The dressing is an irresistible blend of avocado, parsley, sour cream, and mayo, bringing just the right amount of richness to every bite. Whether you’re meal prepping for the week or looking for a refreshing side for your next cookout, this salad is a must-try!
This recipe takes everything you love about a classic BLT sandwich—crispy bacon, juicy tomatoes, and fresh lettuce (or arugula) —and transforms it into a lighter, more refreshing dish. The fresh herbs and fresh produce in this recipe bring the essence of summer to every bite! This easy dinner is sure to impress whether at home, a BBQ, or a fancy dinner!
Why You’ll Love This Recipe
Light & Refreshing – Perfect for warm days, this salad has a fresh crunch with just the right amount of creaminess.
Protein-Packed & Satisfying – Quinoa and bacon give it a hearty boost, making it filling enough for a meal.
Easy to Make & Meal Prep Friendly – This salad holds up well in the fridge, making it great for lunches or quick dinners.
Crowd-Pleaser – Whether for a backyard BBQ or a weekday lunch, everyone loves the classic BLT flavors with a fresh twist.
Storage Tips
Refrigeration: Store the salad in an airtight container in the fridge for up to 3 days. The flavors will meld beautifully, but for the best texture, wait to mix in the lettuce until just before serving.
Dressing Storage: If making ahead, store the dressing separately and toss it in when ready to eat to keep everything fresh.
Reviving Leftovers: If the salad thickens in the fridge, add a splash of lemon juice or a little extra dressing to freshen it up.
Serving Suggestions
As a Side Dish – Pair it with grilled chicken, steak, or salmon for a complete summer meal.
In a Wrap – Spoon the salad into a large tortilla or lettuce wrap for a quick and easy lunch.
With a Side of Bread – Serve it alongside crusty sourdough or homemade dinner rolls to soak up every bit of the creamy dressing.
Topped with Extra Protein – Add grilled shrimp, rotisserie chicken, or a poached egg to make it even heartier. Black beans would also be a great addition to this salad!
Vegan BLT quinoa bowls– Change pork bacon for vegan bacon and you have a vegan friendly blt quinoa salad!
How Do I Poach an Egg?
A perfectly poached egg adds a rich, velvety texture to this salad. Here’s how to do it:
Boil the Water: Fill a saucepan with 2-3 inches of water and bring it to a gentle simmer.
Add Vinegar (Optional): A teaspoon of vinegar helps the egg whites stay together.
Create a Whirlpool: Use a spoon to stir the surface of the water in a circular motion to help the egg form a neat shape.
Crack the Egg: Gently crack an egg into a small bowl, then slip egg carefully into the center of the whirlpool.
Let It Cook: Cook for about 3-5 minutes until the whites are set but the yolk is still runny.
Remove & Drain: Use a slotted spoon to lift eggs out of the water and let it drain on a paper towel.
Serve Immediately: Place the poached egg on top of the salad and enjoy the creamy yolk blending into the dressing!
How to Cook Quinoa
Rinse the Quinoa: Quinoa has a natural coating called saponin, which can make it taste bitter. Rinse it under cold water in a fine mesh strainer for about 30 seconds.
Use the Right Water Ratio: For every 1 cup of quinoa, use 2 cups of water or broth for extra flavor. 1 cup of prepared quinoa is equal to 1/3 cup dry quinoa.
Bring to a Boil: In a saucepan, bring the water and quinoa to a rolling boil over medium-high heat.
Simmer & Cover: Once boiling, reduce the heat to low, cover, and let it simmer for about 15 minutes, or until the liquid is absorbed.
Let It Rest: Remove from heat and let the quinoa sit, covered, for another 5 minutes to steam and become extra fluffy.
Fluff & Cool: Use a fork to fluff the quinoa, then let it cool before adding it to the salad.
Pro Tip: Cooking quinoa in chicken stock or vegetable broth instead of water adds extra depth of flavor!
Ingredients
Quinoa
The base of this salad, quinoa adds heartiness and a satisfying texture.
Tomatoes
Their natural acidity cuts through the richness of the dressing, bringing a fresh, tangy balance.
Avocado
The creamy texture and healthy fats enhance the dressing’s smoothness while adding a rich, buttery depth of flavor.
Parsley
Brings a mild peppery note with a subtle citrusy brightness, elevating the overall freshness of the dish.
Green Onion
Adds a crisp, slightly sweet onion flavor that complements the creamy dressing and fresh ingredients.
Sour Cream & Mayo
The perfect duo for a creamy base—sour cream provides a tangy bite, while mayo adds richness and smoothness.
Lemon Juice
A touch of acidity to cut through the creaminess, brightening the dressing and balancing the flavors.
Milk
Helps loosen the dressing to your desired consistency, ensuring it coats the salad evenly without being too thick.
Step-by-step instructions
Creamy Avocado Dressing
To make dressing, place all ingredients for the dressing into a blender and blend on high until smooth and creamy.
BLT Quinoa Salad
Place quinoa, cherry tomatoes, and small ripe avocado in a bowl and mix.
Place fresh arugula in a bowl, divide quinoa salad into four portions and top arugula. Top with bacon slices, extra avocado slices, and drizzle dressing on top of the salad.
This creamy BLT quinoa salad is the perfect way to enjoy the flavors of a classic BLT in a fresh, hearty, and wholesome dish. With crisp bacon, juicy tomatoes, fluffy quinoa, and a creamy avocado dressing, it’s a satisfying meal or side for any occasion. Whether you’re meal prepping for the week or serving it at a summer gathering, this salad is sure to be a favorite. Give it a try, and let me know how you like it!
BLT Quinoa Salad
This Creamy BLT Quinoa Salad is a fresh and hearty twist on the classic BLT. Packed with crispy bacon, juicy tomatoes, fluffy quinoa, and a creamy avocado dressing, it’s the perfect balance of flavor and texture. Great for meal prep, summer gatherings, or a light yet satisfying meal!
Ingredients
Creamy Quinoa Dressing
- 3 Tablespoons Sour Cream
- 3 Tablespoons Mayo
- 1 Tablespoon Lemon Juice
- 1 Tablespoon Parsley, chopped
- 1/2 Avocado
- 1/2 Green Onion
- 1 Tablespoon Milk
- Salt and Pepper to taste
Quinoa Salad
- 2 cups prepared Quinoa
- 1 cup Cherry tomatoes, chopped (or grape tomatoes)
- 1.5 small ripe Avocado, diced
- 1/4 loosely packed Parsley
- 4 cups fresh Arugula
- 8 Bacon Slices
Instructions
- To make the dressing, place all ingredients into a blender and blend on high until smooth and creamy.
- To make the salad, place quinoa, cherry tomatoes, and small ripe avocado in a bowl and mix.
- Place fresh arugula in a bowl, divide quinoa salad into four portions, and top the arugula. Top each bowl with two bacon slices, extra avocado slices, and drizzle dressing on the salad.
Notes
To add more protein, add a poached egg, grilled shrimp, or rotisserie chicken to the quinoa salad.
