Pan-Seared Avocado and Bacon Salad with Lemon Vinaigrette

By AislePrompt Editorial · ·

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are developed and reviewed.

A fresh keto-friendly salad featuring seared avocado and crispy bacon tossed in a bright lemon vinaigrette. This Mediterranean-inspired salad recipe (keto, low carb), ready in about 20 minutes, pairs ripe avocado, bacon strips, mixed salad greens into a side that holds its own next to almost any main — bright, balanced, and quick enough to slot into a weeknight plate. Each serving lands at about 350 calories and feeds 2, so it slots cleanly next to roasted proteins, grain bowls, or weeknight mains. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 10 min Cook: 10 min Serves 2 Mediterranean cuisine 350 cal/serving
Build a week of meals around this recipe → Shop this recipe on Instacart → Shop equipment ↓

Ingredients

Nonstick skillets worth buying → Best Nonstick Cookware for 2026: Top 5 Skillet Picks + Buying Guide

Affiliate disclosure: AislePrompt may earn a commission on qualifying purchases made through Amazon links, at no additional cost to you. See our policy →

Equipment for this recipe

Tools this recipe's steps call for, with a link to each on Amazon.

More Cookware & pots → Shop all kitchen tools →

Instructions

  1. Step 1: Heat a large skillet over medium heat. Add 4 slices of bacon and cook for 4-5 minutes per side until crispy. Remove bacon from the pan, drain on paper towels, and crumble once cool.
  2. Step 2: In the same skillet with bacon fat, add 1 large sliced ripe avocado cut into 1/2-inch wedges. Sear for 2 minutes per side until the edges are golden and slightly crispy but the inside remains creamy.
  3. Step 3: In a small bowl, whisk together 3 tbsp extra virgin olive oil, 2 tbsp fresh lemon juice, 1 tsp Dijon mustard, 1/4 tsp salt, and 1/4 tsp black pepper until emulsified.
  4. Step 4: In a large salad bowl, toss 4 cups mixed salad greens with the lemon vinaigrette until lightly coated.
  5. Step 5: Gently fold in the seared avocado wedges and crumbled bacon. Serve immediately to enjoy the contrast of warm avocado and crisp bacon on fresh greens.

Related recipes