Kristin Cavallari’s Salmon BLT Salad with Spicy Tomatillo Ranch
PureWow editors select every item that appears on this page, and the company may earn compensation through affiliate links within the story. You can learn more about that process here.
Whether you’re a fan of Kristin Cavallari, BLT sandwiches or both, this recipe for salmon BLT salad with spicy tomatillo ranch won’t disappoint. (It’s from Cavallari’s newest cookbook, Truly Simple, FYI.)
“This salad has a few of my favorite things,” she writes. “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). If you aren’t familiar with tomatillos, they’re similar to tomatoes but are slightly less sweet and are perfect when drenched in ranch.”
TBH, what isn’t perfect when drenched in ranch?
Spicy Tomatillo Ranch Dressing
1½ cups mayonnaise
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 garlic clove, coarsely chopped
2 jalapeños, seeds removed, coarsely chopped
½ teaspoon kosher salt
Freshly ground black pepper
Salmon BLT Salad
One 1-pound skin-on salmon fillet
Extra-virgin olive oil, for drizzling
Kosher 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 bacon, cooked, chopped
1 tablespoon chopped red chives
Spicy Tomatillo Ranch Dressing, as needed
1. Make the Spicy Tomatillo Ranch Dressing: Place the mayonnaise, coconut milk, lime juice, tomatillos, cilantro, scallions, garlic, jalapeños, salt and a pinch of pepper in a high-speed 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.
2. Make the Salmon BLT Salad: Preheat the oven to 400°F. Line a small baking sheet with parchment paper.
3. Season the salmon with olive oil, salt and pepper. Place the salmon on the prepared baking sheet and roast, depending on your texture preference, either 7 to 9 minutes (for a pink and slightly raw center) or 10 to 14 minutes (for a fully cooked center). Remove the skin by scraping it off with a fork. Split the salmon into 2 pieces.
4. To build the salads, divide the lettuce between 2 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.