Sheet Pan BLT Salad

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.

• Preparation Time: 10 mins
• Cooking Time: 20 mins
• Total Time: 30 mins
• Calories: 752 Calories

Ingredients

• 3 tablespoons mayonnaise
• 1 pint cherry tomatoes
• 4 cups arugula
• 1 medium lemon, juiced
• 8 slices peppered bacon
• 12 ounces sourdough bread
• 12 ounces crusty bread cubes
• 1 medium avocado - peeled, pitted, and quartered
• 0.25 teaspoon ground black pepper
• 0.25 teaspoon kosher salt
• 0.75 teaspoon kosher salt

Recipe Instructions

Step 1

Preheat the oven to 400 degrees F (200 degrees C). Arrange bacon in a single layer on a sheet pan.

Step 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.

Step 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.

Step 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.

Step 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.