Crispy Bacon Keto BLT Salad

Last summer my sister came over for lunch and I threw together whatever I had in the fridge. The bacon was sizzling on the stove when she walked in and immediately asked what smelled so good. We ended up eating on the back porch and she texted me three days later asking for the recipe.

I started making this regularly during busy weekdays when I wanted something substantial but light. My husband usually claims he does not like salads but this one disappears from his bowl faster than I can sit down.

Ingredients

• Thick-cut bacon: The extra meatiness holds up better than thin slices and gives you something to really sink your teeth into
• Romaine lettuce: Provides that satisfying crunch that iceberg lacks while staying sturdy enough under all the toppings
• Cherry tomatoes: Burst with sweetness when you bite into them balancing the salty bacon perfectly
• Ripe avocado: Adds creaminess that bridges the gap between crisp vegetables and rich dressing
• Red onion: A sharp bite that cuts through the fat and keeps every forkful interesting
• Mayonnaise: Forms the base of a dressing that actually sticks to the lettuce leaves unlike vinaigrettes that slide right off
• Sour cream: Tang and thickness that transforms plain mayo into something worthy of restaurant menus
• Dijon mustard: Just enough sharpness to wake up your palate without overwhelming the other flavors
• Apple cider vinegar: Brightens the entire dressing and prevents it from feeling too heavy
• Fresh lemon juice: Adds a pop of acidity that makes all the vegetables taste more vibrant
• Fresh chives: Mild onion flavor sprinkled on top makes the whole dish look like you put in extra effort

Instructions

Crisp the bacon perfectly:

Lay the strips in a cold skillet and turn the heat to medium. Let them cook undisturbed for about 4 minutes before flipping. The sound changes from a sizzle to a steady crackle when they are done. Drain on paper towels and resist the urge to nibble.

Build your salad base:

Toss the romaine cherry tomatoes avocado and red onion in your largest bowl. Use your hands to gently mix everything so the avocado does not turn to mush.

Whisk the dressing together:

Combine the mayonnaise sour cream Dijon mustard apple cider vinegar and lemon juice in a small bowl. Season generously with salt and pepper. Keep whisking until the mixture is completely smooth and glossy.

Bring it all together:

Sprinkle the crumbled bacon over the vegetables. Pour the dressing over the top and toss everything gently with salad servers. You want every leaf coated but not drowning.

Finish and serve:

Scatter fresh chives across the top for a pop of color. Get this onto plates right away while the lettuce still has its snap.

Save

This recipe became my go-to for potlucks after I brought it to a neighborhood cookout. Everyone kept asking who made the salad with the incredible dressing.

Make It Your Own

Sometimes I swap in grilled chicken when I need this to feel more like dinner. Hard boiled eggs work beautifully too and turn it into something closer to a Cobb salad.

Getting The Bacon Right

I have learned that starting bacon in a cold pan gives me more control and prevents curling. Low and slow beats high heat every single time.

Keeping It Fresh

The dressed salad does not keep well so only mix what you will eat right away. Store vegetables and dressing separately and they will stay crisp for days.

• Chill your salad bowl for 10 minutes before serving
• Dry the lettuce completely after washing or the dressing slides right off
• Cut the avocado right before assembling so it does not brown

Save

Nothing beats the sound of crisp lettuce crunching when you take that first bite.

Recipe FAQs

→ Can I make this salad ahead of time?

Prepare the ingredients and dressing separately, then combine just before serving to keep the lettuce crisp and bacon crunchy.

→ What can I use instead of bacon?

Try crispy pancetta, prosciutto, or even grilled chicken strips for a different protein option while keeping the low-carb profile.

→ Is the dressing necessary?

The creamy dressing ties all flavors together, but you could use olive oil and vinegar or a store-bought keto-friendly alternative if preferred.

→ How do I store leftovers?

Store undressed salad components in airtight containers for up to 2 days. Keep dressing separate and add before serving.

→ Can I add more vegetables?

Cucumber, bell peppers, or radishes work well while maintaining the low-carb count. Just adjust portions to stay within your macros.

→ Is this suitable for meal prep?

Yes! Portion ingredients into individual containers and store the dressing in small separate cups for easy weekday lunches.