Pan-Seared Avocado and Bacon Salad with Lemon Vinaigrette
A fresh keto-friendly salad featuring seared avocado and crispy bacon tossed in a bright lemon vinaigrette. This mediterranean-inspired salads (keto, low carb) ready in about 20 minutes pairs bacon strips, mixed salad greens, extra virgin olive oil 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.
Ingredients
- 1 large, sliced into 1/2-inch thick wedges ripe avocado
- 4 slices bacon strips
- 4 cups mixed salad greens
- 3 tbsp extra virgin olive oil
- 2 tbsp fresh lemon juice
- 1 tsp Dijon mustard
- 1/4 tsp salt
- 1/4 tsp black pepper
Instructions
- 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.
- 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.
- 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.
- Step 4: In a large salad bowl, toss 4 cups mixed salad greens with the lemon vinaigrette until lightly coated.
- 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.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Pan-Seared Avocado and Bacon Salad with Lemon Vinaigrette take to make?
Total time is about 20 minutes (10 min prep + 10 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.
How do I store leftover Pan-Seared Avocado and Bacon Salad with Lemon Vinaigrette?
Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep bacon strips from drying out.
Can I substitute ingredients in Pan-Seared Avocado and Bacon Salad with Lemon Vinaigrette?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Pan-Seared Avocado and Bacon Salad with Lemon Vinaigrette for a different number of people?
The recipe is written for 2 servings. Multiply each ingredient by (your serving target / 2). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
Is Pan-Seared Avocado and Bacon Salad with Lemon Vinaigrette keto?
Yes — this recipe is tagged keto, low carb based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.
