Crispy Bacon Keto BLT Salad

Last summer my neighbor brought over the most incredible salad from her garden dinner party. I took one bite and immediately asked for the recipe. Now it is my go-to when I want something substantial but still light on carbs. The combination of warm bacon and cool crisp vegetables just works.

I made this for my sister who was skeptical about keto salads being filling enough. She went back for seconds and asked me to pack the leftovers for lunch the next day. Watching someone realize that low carb does not mean low flavor never gets old.

Ingredients

• Thick cut bacon: The extra meatiness and crispy texture make it worth seeking out
• Romaine lettuce: Provides the perfect sturdy crunch that holds up to the heavy dressing
• Cherry tomatoes: Their natural sweetness balances all the salty rich elements
• Ripe avocado: Creaminess that ties everything together with healthy fats
• Red onion: Just enough sharp bite to cut through the bacon and dressing
• Mayonnaise: The base that gives the dressing its luxurious body
• Sour cream: Adds tang and makes the dressing feel indulgent
• Dijon mustard: The secret ingredient that prevents the dressing from being too heavy
• Apple cider vinegar: Brightens everything and helps digestion
• Fresh lemon juice: Essential for that restaurant quality freshness
• Fresh chives: A delicate onion finish that makes the plate look professional

Instructions

Crisp the bacon perfectly:

Lay bacon slices in a cold skillet then turn on medium heat. This gradual rendering prevents curling and ensures even crisping. Listen for the sizzle to slow down when the bacon is done.

Build the salad foundation:

While bacon cooks toss together romaine tomatoes avocado and onion in a large bowl. The avocado should be slightly firm so it does not turn to mush when mixed.

Whisk the creamy dressing:

Combine mayonnaise sour cream Dijon vinegar lemon juice salt and pepper in a small bowl. Whisk until completely smooth with no lumps visible. Taste and adjust acid as needed.

Assemble and serve immediately:

Crumble the warm bacon over the salad and drizzle with dressing. Toss gently until every leaf is coated. Top with chives and serve while the bacon still has some warmth.

Save

This recipe saved me during a week of summer meal prep. I looked forward to my lunch break every single day.

Make It Your Own

Grilled chicken breast or hard boiled eggs transform this into a complete meal that keeps you full for hours. The dressing also works beautifully as a dip for raw vegetables.

Serving Suggestions

A crisp dry white wine cuts through the richness perfectly. Sauvignon Blanc or Pinot Grigio are my go to choices for this dish.

Storage Tips

Store components separately in airtight containers and the dressing will last up to five days. The salad base stays fresh for three days if kept dry.

• Never dress the entire salad if planning to save leftovers
• Wrap avocado tightly with plastic wrap to prevent browning
• Bacon can be cooked ahead and reheated in the oven

Save

This salad proves that keto eating can be decadent satisfying and absolutely delicious. Enjoy every bite.

Recipe FAQ

→ Is this salad keto-friendly?

Yes, this salad contains only 7 grams of net carbs per serving and is high in healthy fats from bacon and avocado, making it ideal for a ketogenic diet.

→ Can I make this salad ahead of time?

Prepare the dressing and bacon up to 2 days in advance, but assemble the salad just before serving to keep the lettuce crisp and avocado fresh.

→ What can I substitute for the sour cream?

Use full-fat Greek yogurt for extra protein, or choose a dairy-free sour cream alternative to maintain the creamy texture without dairy.

→ How long does the dressing keep?

Store the homemade dressing in an airtight container in the refrigerator for up to 1 week. Whisk well before using as separation may occur.

→ Can I use different lettuce?

Iceberg, green leaf lettuce, or butter lettuce all work well. Choose a crisp variety that holds up well under the creamy dressing.