VLT Salad (serves 2)


  • 2 large handfuls of iceberg lettuce
  • 1 avocado
  • 2 large handfuls cherry or plum tomatoes
  • ½ pack This vegan bacon
  • Honestly Tasty Blue
  • 2 large handfuls of croutons (or a little leftover bread, chopped into cubes and fried in oil with salt!)
  • Salt
  • Dressing: ¼ cup vegan mayo, 1 tbsp apple cider vinegar (or white wine vinegar), ½ tbsp wholegrain mustard, 1 tsp maple syrup & 1 tsp nutritional yeast


Let’s start with the dressing! You can use store-bought vegan dressing (ranch-style would work well) or make your own by mixing together ¼ cup vegan mayo, 1 tbsp vinegar, ½ tbsp wholegrain mustard, 1 tsp maple syrup, a large pinch of salt and pepper and 1 tsp nutritional yeast. Stir together in a bowl or jar until thick and smooth. 

Put this to the side and place a frying pan on a medium heat with a little olive or rapeseed oil and once hot, add your bacon. Fry (as per packet instructions) for a few minutes until nice and crispy.

Now all you need to do is assemble! Wash and chop up your lettuce and toss with sliced cherry tomatoes and cubed avocado. Cover with 1-2 tbsp of dressing and toss this again. Finally, add in chopped bacon, a scattering of croutons and crumbled Blue, before digging in.

VLT Veganzola Salad (serves 2)

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