During late summer and early fall, dinner at our home means salad or something grilled, and sometimes both. I love a good, hearty salad to fill me up after a long day of work (or swimming). This is a vegan, Southwest and salad take on a classic BLT sandwich.
Instead of bacon, I used coconut bacon, which is pretty amazing. If you’re not vegan, you could also use the real thing. But you might want to give coconut bacon a try – I’m definitely a convert! With paprika, maple syrup and liquid smoke, it’s as close to the real thing as it can get. And I just think it adds a little something unexpected and special to the salad.
BLT Salad with Lime Dressing
This BLT salad goes a long way towards fitting in all those veggies and good fats we need in our day. The dressing really is delicious – dairy-free, vegan and 100% amazing! It’s made with a cashew cream base with chili powder, cumin, and plenty of fresh lime juice.
I served some spicy homemade salsa on the side, too, because salsa! I think a good salad has to have a balance of flavors and textures, and this salad has just that – crunchy, creamy, sweet, spicy and savory. It would be a great salad to take to an end-of-summer summer BBQ or just to pack it in a jar for your next work lunch.

Vegan Southwest BLT Salad with Zesty Lime Dressing
Ingredients
- One 5 ounce package baby lettuce mix
- 1/2 cup coconut bacon
- 2 large tomatoes diced
- 2 avocados diced
- 1 cup black beans
- 1 cup corn
- 1 bunch green onions thinly sliced
- 1 jalapeno thinly sliced or minced, optional
- For garnish: tortilla strips fresh cilantro
For zesty lime dressing:
- 1/2 cup cashews
- 1/4 cup water
- 1/4 cup fresh lime juice
- 1-2 garlic cloves
- 1/2 teaspoon chili powder
- 1/2 teaspoon cumin
- salt and pepper to taste
Instructions
- Prepare dressing: Place all of the ingredients in a high speed blender or food processor. Puree until smooth. Add a little more water, if necessary, to reach the desired consistency. Taste and adjust seasonings, if needed. Refrigerate until ready to use.
- To assemble salads: Divide the baby lettuce mix between six large dinner plates, or in a very large, shallow bowl. Top with the remaining ingredients. Serve with the dressing on the side.
This salad sounds amazing Lindsey!! Thanks for linking to my coconut bacon tutorial. That stuff is SO good:)
I just love coconut bacon! It’s so addicting and I have yet to try it on a salad. Your vegan dressing sounds amazing! I’ve been using cashews for sauces more and more and next up on my agenda is your tasty dressing!