Crispy Bacon Keto BLT Salad

The afternoon sun was streaming through my kitchen window when I decided to throw together whatever I had in the fridge. Bacon was sizzling away, filling the whole house with that incredible smoky aroma that makes everyone wander into the kitchen asking what's for dinner. I didn't plan on making anything special, just wanted something crunchy and satisfying without heating up the oven. Sometimes the best meals happen when you're not overthinking them.

My friend Sarah came over that day and literally stood at the counter eating it straight from the bowl I was tossing it in. She's not usually into salad, but she kept saying how she couldn't believe something this simple could taste this good. We ended up sitting on the back steps with our bowls, just enjoying the breeze and crunching through this massive salad. It's become her go-to request whenever she visits now.

Ingredients

• 8 slices thick-cut bacon: Thick cut holds up better when you crumble it into the salad and gives you those substantial meaty bites throughout
• 1 large head romaine lettuce, chopped: Romaine has this perfect crunch that iceberg lacks and holds the dressing beautifully without getting soggy
• 2 cups cherry tomatoes, halved: Cherry tomatoes are sweeter and juicier than regular ones, plus they look gorgeous scattered through the salad
• 1 ripe avocado, diced: The creaminess of avocado balances the salty bacon and adds healthy fats that keep you satisfied
• ½ small red onion, thinly sliced: Red onion adds just enough sharp bite to cut through the rich bacon and creamy dressing
• ½ cup mayonnaise: This creates the rich base for the dressing and helps it cling to every leaf of lettuce
• 2 tablespoons sour cream: Adds tanginess and lightens up the mayonnaise so the dressing isn't too heavy
• 1 tablespoon Dijon mustard: Dijon gives this subtle sharpness that makes the dressing taste restaurant-quality
• 1 tablespoon apple cider vinegar: Cuts through all the rich ingredients and brightens up the whole bowl
• 1 tablespoon fresh lemon juice: Fresh lemon makes everything taste fresher and helps balance the savory elements
• Salt and black pepper, to taste: Don't skimp on pepper here, it plays beautifully with the bacon and creamy dressing
• 2 tablespoons chopped fresh chives: These add a mild onion flavor and make the salad look finished and inviting

Instructions

Cook your bacon to crispy perfection:

Lay the bacon slices in a cold large skillet and turn the heat to medium, letting them cook slowly and evenly for about 8 to 10 minutes until they're golden and crispy. Transfer them to a paper towel-lined plate to drain, then crumble into bite-sized pieces once they're cool enough to handle.

Build your salad base:

In a large salad bowl, combine the chopped romaine, halved cherry tomatoes, diced avocado, and thinly sliced red onion. I like to add the avocado last and toss everything gently so it doesn't get mashed up.

Whisk together the creamy dressing:

In a small bowl, whisk together the mayonnaise, sour cream, Dijon mustard, apple cider vinegar, lemon juice, salt, and pepper until completely smooth. Taste and adjust the seasoning if needed, keeping in mind the bacon will add saltiness too.

Assemble and toss:

Add the crumbled bacon to the salad bowl, drizzle the dressing over everything, and toss gently until all the ingredients are coated. The key is to toss right before serving so the lettuce stays crisp and fresh.

Finish and serve:

Sprinkle the chopped chives over the top as a final touch and serve immediately while the bacon is still slightly warm. The contrast of warm bacon against the cool vegetables is absolutely worth rushing to the table for.

Save

This salad has saved me on so many busy weeknights when I want something substantial but don't have the energy for an elaborate meal. It's funny how something so simple can feel so comforting and complete.

Making It Your Own

I've learned that this salad is incredibly forgiving and welcomes all kinds of additions. Sometimes I'll add grilled chicken or hard-boiled eggs if I need extra protein, or I'll throw in some cucumber for additional crunch. The beauty is that the core combination of bacon, lettuce, and tomato always shines through.

Perfect Pairings

A crisp white wine like Sauvignon Blanc cuts through the richness of the bacon and dressing perfectly. If you're not drinking, sparkling water with a wedge of lemon works just as well to refresh your palate between bites.

Make-Ahead Tips

You can cook the bacon and make the dressing up to two days in advance, storing them separately in the refrigerator. Just keep the bacon at room temperature for about 15 minutes before serving so it's not ice-cold when you toss it with the salad. The vegetables should be prepped fresh though, as cut tomatoes and avocado don't hold up well overnight.

• Wait to dress the salad until literally right before serving
• Store any undressed leftovers in an airtight container for up to one day
• If taking this to a potluck, pack the dressing separately and toss on arrival

Save

There's something deeply satisfying about a salad that doesn't feel like diet food at all. This is the kind of meal that leaves you feeling nourished and happy, not like you're missing out on anything.

Recipe FAQs

→ Is this salad strictly keto-friendly?

Yes, this salad contains only 7 grams of carbohydrates per serving while providing 34 grams of healthy fats and 13 grams of protein, making it ideal for ketogenic diets.

→ Can I make this salad dairy-free?

Absolutely. Simply omit the sour cream from the dressing or replace it with a dairy-free alternative. The mayonnaise base ensures the dressing remains creamy and flavorful.

→ How long does the dressing stay fresh?

The creamy dressing will keep in an airtight container in the refrigerator for up to one week. Give it a quick whisk before using again, as ingredients may separate slightly.

→ What lettuce works best for this salad?

Romaine lettuce provides ideal crunch and structure, though iceberg lettuce makes a suitable substitute if preferred. Both varieties hold up well against the hearty bacon and creamy dressing.

→ Can I prepare the components ahead of time?

Cook and crumble the bacon up to two days in advance. Wash and chop vegetables one day ahead, storing them separately. Assemble with fresh dressing just before serving for optimal texture and flavor.