Smoked Salmon and Bacon Salad

About

This delicious Keto salad recipe is packed with protein, fats and flavor. Our low carb salad is prepared with a base of crispy chopped iceberg lettuce, sweet tomato, cooling cucumber and creamy avocado. The vegetable base is then layered with crispy bacon pieces and tender smoked salmon. The salad is finally topped with a zesty lemon mayonnaise dressing to serve. Perfect for a low carb lunch or light dinner option.

Can I Make This Without Pork?

We have added crispy cooked bacon to our salad for protein, fats and flavor. If you are avoiding pork in your diet, you can omit this and replace with extra smoked salmon if preferred. Alternatively, you could also swap the bacon for a handful of cooked juicy jumbo shrimp. Be sure to adjust your macros to account for any changes made to the original recipe.

What Kind of Mayonnaise Should I Use?

We have added a tablespoon of mayonnaise to our salad dressing for added fats and to provide a creamy consistency. You may use a store-bought Keto-compliant mayonnaise for this recipe, free from added sugars. Alternatively, you can use your own homemade fresh mayonnaise. If you would like to prepare your own mayonnaise, you will find a recipe for this in our sides section.

Ingredients

2 slice – 6" long bacon
2 cup iceberg lettuce
1 ¾ ounce smoked salmon
1 small – 2 2/5" diameter tomato
1 each avocado
1 tablespoon olive oil
1 tablespoon lemon juice
1 tablespoon mayonnaise
½ tablespoon olive oil
⅓ cup cucumber
⅛ teaspoon salt, sea salt
⅛ teaspoon black pepper

Instructions

Heat the olive oil in a skillet over a medium heat. Add the bacon. Cook the bacon through completely until crisp and golden on both sides. Set aside to cool.
While the bacon cools, you can prepare the rest of the salad. Rinse the lettuce, roughly chop and pat dry. Add to a large salad/ serving bowl. Clean the tomato and slice into wedges, and dice the avocado flesh and cucumber. Add to the bowl. Toss to combine.
Roughly tear the salmon into bite-sized pieces. Roughly chop the cooked and cooled bacon into bite-sized chunks. Arrange the bacon and salmon pieces over the salad. Set aside while you prepare the dressing.
To prepare the dressing, add the mayonnaise, olive oil, lemon juice, salt and pepper to a small bowl. Whisk together until smooth. Drizzle the lemon mayonnaise dressing all over the salad. Toss gently to combine, then serve.