Rachel Johnson

Get all the wonderful flavor of a BLT without ever having to turn on the stovetop, plus get a dose of extra veggies. Avoid heating up your kitchen while still enjoying the summertime freshness of a BLT in salad form. 

August 01, 2016

Serves: 4

Ingredients:

  • ⅓ cup 0% plain Greek yogurt
  • 2 tablespoons lemon juice
  • 1 tablespoon chopped chives
  • 2 tablespoons chopped parsley
  • 1 teaspoon chopped mint
  • 1 clove garlic
  • ¼ teaspoon honey
  • 1 cup shredded lacinato kale
  • 1 head butter lettuce, leaves pulled apart
  • 2 ounces hard salami, thinly sliced
  • 1 pint small heirloom tomatoes, halved
  • ½ cup ancient grain croutons

Directions:

Combine yogurt, lemon juice, chives, parsley, mint, garlic, and honey in a blender until smooth. Toss kale in dressing and let sit 10 minutes.

  • Assemble salads by portioning butter lettuce onto four plates. Distribute kale, salami, tomatoes, and croutons evenly. Drizzle with any remaining dressing.
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