Vegan BLT Summer Salad – everyone’s favorite sandwich – in the form of a bowl! Juicy ripe tomatoes, smoky tofu bacon, red onion, charred corn on the cob, bell peppers, crisp cucumbers, and tangy maple-mustard dressing combine to make the perfect summer salad!
Vegan BLT sandwiches are always a hit in our house. We decided to try it as a loaded salad instead, and it worked! It’s delicious, flavorful, chewy, crunchy, colorful, and filling. I hope you like it as much as we did!
Vegan BLT Salad Ingredients
- Lettuce – Romaine, iceberg, spinach, or your favorite greens
- Bell pepper – I used orange because I like the color!
- Red onion – But really, why aren’t they called purple onions?
- Tomatoes – We added cherry tomatoes but use whatever variety you have, especially if they’re from your garden!
- Cucumber – Pictured are mini cucs because they’re just too cute!
- Corn on the cob – Frozen or canned will work, too
- Tofu bacon – Our favorite!
Maple-Mustard Dressing Ingredients
- Mustard – I like a mix of yellow, dijon, and grainy mustard
- Vegan mayo
- Maple syrup
Kick It Up a Notch!
There are always options when it comes to salads like this one. Try adding sliced avocado, vegan chicken, other chopped veggies, homemade croutons, nuts or seeds, or maybe a dairy-free ranch instead of maple mustard dressing. Crumbled tofu feta would be a great addition, also! Lightlife Smoky Tempeh Strips would be a wonderful swap if you don’t have time to make the tofu bacon. Feel free to jazz this baby up with whatever you have in your fridge or pantry!
More Salad Recipes
Spinach Salad with Citrus Vinaigrette and Tofu Feta
Vegan Caesar Salad with Chickpea Crunch
There’s really no compromise when it comes to vegan cooking. It’s better for us, for the animals, and for our environment, so make this salad and share it with someone you love – whether they’re vegan or not!
If you make this recipe, let me know! Please leave a comment, rate it (once you’ve tried it), and be sure to tag me. And, make sure to follow MNVegHead on Instagram, Facebook, and Pinterest!
Lots of love, Allison
Vegan BLT Summer Salad with Maple Mustard Dressing
Ingredients
- Tofu Bacon
- Mixed Greens of Choice
- ½ Red Onion Sliced
- ½ Bell Pepper Sliced
- 1 Cucumber Sliced
- 1 Pint Cherry Tomatoes
- 2 Corn on the Cob Shucked
Maple-Mustard Dressing
- ¼ Cup Vegan Mayo
- 1 Tbsp Each: Yellow Mustard, Grainy Mustard, & Dijon
- 1 – 2 tablespoon Maple Syrup Adjust to your preference
Instructions
- Cook the tofu bacon. Once cool enough to handle, cut into thin strips or bits.
- While your tofu bacon is in the oven, prepare the corn (if using fresh corn on the cob). Char the ears of corn in a cast-iron skillet over medium-high heat for about 15 minutes, rotating every 5 minutes, or until there's an even char on all sides. Once cool enough to handle, slice off the kernels.
- Whisk or combine dressing ingredients in a mason jar and shake well to combine.
- Place lettuce on a large serving platter or in a salad bowl and top with remaining ingredients. (I like to serve while the tofu bacon is still warm)
- Drizzle with dressing right before serving.
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