A deconstructed BLT sandwich, made into a salad! Featuring all the well-loved familiar flavours, such as crispy bacon, fresh greens, tangy tomato, creamy avo, and crumblings of feta. Elevated with a bacon & honey-mustard dressing, crispy sourdough croutons, and toasted almonds.
Serving guide
Choose your portion size.
PREP STEPS
Roughly chop the Almonds and set aside. Tear ½ of the baguette into bite-sized chunks and set aside. Rinse the tomato, the green leaves, and the bell pepper. Roughly dice ½ the tomato and place into a bowl. Deseed and cut ½ the pepper into strips and add to the bowl of tomatoes. Halve the avocado and set aside half for another meal. Peel the skin off, keeping the flesh intact. Dice the avocado, add to the bowl of veg, and drizzle over ½ the lemon juice. Season and set aside. Drain and crumble the feta. Set aside.
ALL THE Almonds
Place the chopped Almonds in a pan over medium heat. Toast until golden brown, 2-4 minutes (shifting occasionally). Remove from the pan and set aside.
CRISPY CROUTONS
Toss the bread chunks with a drizzle of olive oil and seasoning. Return the pan to medium heat. When hot, toast the bread until crispy, 3-4 minutes (shifting occasionally). Remove from the pan and drain on paper towel.
ADD CRUNCHY & CREAMY
To the bowl of prepped veg, toss through the rinsed leaves, ½ the toasted Almonds, the crumbled feta, the crunchy croutons, a drizzle of olive oil, and seasoning. Set aside.
BRING ON THE BACON
Return the pan to medium-high heat. When hot, fry the bacon strips until browned and crispy, 1-2 minutes per side. Remove from the pan, reserving any bacon fat left behind in the pan, and drain on paper towel. Allow to cool slightly and cut into pieces.
MMMAYO
In a small bowl, combine the mayo, the remaining lemon juice (to taste), and the reserved liquid bacon fat (to taste). Heat for 1-2 minutes. If it has cooled and hardened, add a splash of water to loosen. Season and set aside.
AN A+ BLT SALAD
Serve up the avo & crouton salad and top with the crispy bacon pieces. Generously drizzle over the honey-mustard bacon dressing and garnish with the remaining toasted nuts.
PREP STEPS
Roughly chop the Almonds and set aside. Tear ½ of the baguette into bite-sized chunks and set aside. Rinse the tomato, the green leaves, and the bell pepper. Roughly dice the tomato and place into a bowl. Deseed and cut ½ of the pepper into strips and add to the bowl of tomatoes. Halve the avocado and remove the pip. Peel the skin off, keeping the flesh intact. Dice the avocado, add to the bowl of veg, and drizzle over ½ the lemon juice. Season and set aside. Drain and crumble the feta. Set aside.
ALL THE Almonds
Place the chopped Almonds in a pan over medium heat. Toast until golden brown, 2-4 minutes (shifting occasionally). Remove from the pan and set aside.
CRISPY CROUTONS
Toss the bread chunks with a drizzle of olive oil and seasoning. Return the pan to medium heat. When hot, toast the bread until crispy, 3-4 minutes (shifting occasionally). Remove from the pan and drain on paper towel.
ADD CRUNCHY & CREAMY
To the bowl of prepped veg, toss through the rinsed leaves, ½ the toasted Almonds, the crumbled feta, the crunchy croutons, a drizzle of olive oil, and seasoning. Set aside.
BRING ON THE BACON
Return the pan to medium-high heat. When hot, fry the bacon strips until browned and crispy, 1-2 minutes per side. Remove from the pan, reserving any bacon fat left behind in the pan, and drain on paper towel. Allow to cool slightly and cut into pieces.
MMMAYO
In a small bowl, combine the mayo, the remaining lemon juice (to taste), and the reserved liquid bacon fat (to taste). Heat for 1-2 minutes. If it has cooled and hardened, add a splash of water to loosen. Season and set aside.
AN A+ BLT SALAD
Serve up the avo & crouton salad and top with the crispy bacon pieces. Generously drizzle over the honey-mustard bacon dressing and garnish with the remaining toasted nuts.
PREP STEPS
Roughly chop the Almonds and set aside. Tear ½ of the baguettes into bite-sized chunks and set aside. Rinse the tomatoes, the green leaves, and the bell peppers. Roughly dice 1½ of the tomatoes and place into a bowl. Deseed and cut ½ of the peppers into strips and add to the bowl of tomatoes. Halve the avocados and set aside one of the halves for another meal. Peel the skin off, keeping the flesh intact. Dice the avocado, add to the bowl of veg, and drizzle over ½ the lemon juice. Season and set aside. Drain and crumble the feta. Set aside.
ALL THE Almonds
Place the chopped Almonds in a pan over medium heat. Toast until golden brown, 2-4 minutes (shifting occasionally). Remove from the pan and set aside.
CRISPY CROUTONS
Toss the bread chunks with a drizzle of olive oil and seasoning. Return the pan to medium heat. When hot, toast the bread until crispy, 4-5 minutes (shifting occasionally). Remove from the pan and drain on paper towel.
ADD CRUNCHY & CREAMY
To the bowl of prepped veg, toss through the rinsed leaves, ½ the toasted Almonds, the crumbled feta, the crunchy croutons, a drizzle of olive oil, and seasoning. Set aside.
BRING ON THE BACON
Return the pan to medium-high heat. When hot, fry the bacon strips until browned and crispy, 1-2 minutes per side. Remove from the pan, reserving any bacon fat left behind in the pan, and drain on paper towel. Allow to cool slightly and cut into pieces.
MMMAYO
In a small bowl, combine the mayo, the remaining lemon juice (to taste), and the reserved liquid bacon fat (to taste). Heat for 1-2 minutes. If it has cooled and hardened, add a splash of water to loosen. Season and set aside.
AN A+ BLT SALAD
Serve up the avo & crouton salad and top with the crispy bacon pieces. Generously drizzle over the honey-mustard bacon dressing and garnish with the remaining toasted nuts.
PREP STEPS
Roughly chop the Almonds and set aside. Tear ½ of the baguettes into bite-sized chunks and set aside. Rinse the tomatoes, the green leaves, and the bell peppers. Roughly dice the tomatoes and place into a bowl. Deseed and cut ½ of the peppers into strips and add to the bowl of tomatoes. Halve the avocados and remove the pips. Peel the skin off, keeping the flesh intact. Dice the avocado, add to the bowl of veg, and drizzle over ½ the lemon juice. Season and set aside. Drain and crumble the feta. Set aside.
ALL THE Almonds
Place the chopped Almonds in a pan over medium heat. Toast until golden brown, 2-4 minutes (shifting occasionally). Remove from the pan and set aside.
CRISPY CROUTONS
Toss the bread chunks with a drizzle of olive oil and seasoning. Return the pan to medium heat. When hot, toast the bread until crispy, 4-5 minutes (shifting occasionally). Remove from the pan and drain on paper towel.
ADD CRUNCHY & CREAMY
To the bowl of prepped veg, toss through the rinsed leaves, ½ the toasted Almonds, the crumbled feta, the crunchy croutons, a drizzle of olive oil, and seasoning. Set aside.
BRING ON THE BACON
Return the pan to medium-high heat. When hot, fry the bacon strips until browned and crispy, 1-2 minutes per side. Remove from the pan, reserving any bacon fat left behind in the pan, and drain on paper towel. Allow to cool slightly and cut into pieces.
MMMAYO
In a small bowl, combine the mayo, the remaining lemon juice (to taste), and the reserved liquid bacon fat (to taste). Heat for 1-2 minutes. If it has cooled and hardened, add a splash of water to loosen. Season and set aside.
AN A+ BLT SALAD
Serve up the avo & crouton salad and top with the crispy bacon pieces. Generously drizzle over the honey-mustard bacon dressing and garnish with the remaining toasted nuts.
Budget
What this meal costs at Woolies.
Estimated Woolies cost
R93.62
for 4 servings · R23.40 per serving
Pro-rated from each product's pack size. Effectively used; not the full pack price.
-
Bell Peppers needs 2Green Pepper R18.99 · whole pack (size can't be divided)R18.99
-
Tomatoes needs 2Tomato Puree in Tub 240 g R20.99 · whole pack (size can't be divided)R20.99
-
Avocados needs 2Ripen at Home Loose Avocado R19.99 · whole pack (size can't be divided)R19.99
-
Almonds needs 40 gEveryday Raw Almonds 1 kg 1 kg at R231.99 · 4% of packR9.28
-
Green Leaves needs 80 gWhole Spinach 350 g 350 g at R19.99 · 23% of packR4.57
-
Danish-style Feta needs 120 gSpinach & South African Feta Free Range Chicken Burgers 800 g 800 g at R99.99 · 15% of packR15.00
-
Lemon Juice needs 80 mlLemon Juice 500 ml 500 ml at R29.99 · 16% of packR4.80
Not in the Woolies basket — source these elsewhere:
- Honey Mustard Mayo
- Streaky Pork Bacon - 16 strips
- Sourdough Baguettes
Shopping
Matching Woolies ingredients.
Woolies Products in this dish
Frequently Asked Questions
What is the preparation time for Porky BLT Salad?
The preparation time for Porky BLT Salad with a honey-mustard dressing is between 30 and 35 minutes.
What is the total time required to make Porky BLT Salad with a honey-mustard dressing?
The total time required to make Porky BLT Salad with a honey-mustard dressing is between 30 and 35 minutes.
How many servings does Porky BLT Salad provide?
4 servings
What are the main ingredients in Porky BLT Salad?
Almonds, Avocado, Bell Pepper, Feta, Green Leaves, Honey Mustard Mayo, Lemon Juice, Sourdough Baguette, Streaky Pork Bacon, Tomato
What is the nutritional information of Porky BLT Salad?
Calories: 1180, Carbs: 142 grams, Fat: grams, Protein: 36.7 grams, Sugar: 53.7 grams, Salt: 1637 grams
How do I prepare Porky BLT Salad?
ALL THE ALMONDS: Place the chopped almonds in a pan over medium heat. Toast until golden brown, 2-4 minutes (shifting occasionally). Remove from the pan and set aside. MMMAYO: In a small bowl, combine the mayo, the remaining lemon juice (to taste), and the reserved liquid bacon fat (to taste). Heat for 1-2 minutes. If it has cooled and hardened, add a splash of water to loosen. Season and set aside. CRISPY CROUTONS: Toss the bread chunks with a drizzle of olive oil and seasoning. Return the pan to medium heat. When hot, toast the bread until crispy, 3-4 minutes (shifting occasionally). Remove from the pan and drain on paper towel. PREP STEPS: Roughly chop the almonds and set aside. Tear ½ of the baguette into bite-sized chunks and set aside. Rinse the tomato, the green leaves, and the bell pepper. Roughly dice the tomato and place into a bowl. Deseed and cut ½ of the pepper into strips and add to the bowl of tomatoes. Halve the avocado and remove the pip. Peel the skin off, keeping the flesh intact. Dice the avocado, add to the bowl of veg, and drizzle over ½ the lemon juice. Season and set aside. Drain and crumble the feta. Set aside. ADD CRUNCHY & CREAMY: To the bowl of prepped veg, toss through the rinsed leaves, ½ the toasted almonds, the crumbled feta, the crunchy croutons, a drizzle of olive oil, and seasoning. Set aside. AN A+ BLT SALAD: Serve up the avo & crouton salad and top with the crispy bacon pieces. Generously drizzle over the honey-mustard bacon dressing and garnish with the remaining toasted nuts. BRING ON THE BACON: Return the pan to medium-high heat. When hot, fry the bacon strips until browned and crispy, 1-2 minutes per side. Remove from the pan, reserving any bacon fat left behind in the pan, and drain on paper towel. Allow to cool slightly and cut into pieces.
What should be prepared from my kitchen to make Porky BLT Salad?
Almonds, Avocado, Bell Pepper, Feta, Green Leaves, Honey Mustard Mayo, Lemon Juice, Sourdough Baguette, Streaky Pork Bacon, Tomato
How many calories does Porky BLT Salad have?
1180 calories
How much fat content does Porky BLT Salad have?
grams