This is my ideal meal. All-day, every day I would eat this Bacon Salmon salad, it’s the perfect combination of fresh, crunchy, and creamy! More so than the bouquet of flavors in this salad, I love how versatile it is and easy to make.
Table of Contents
Why You Want This Salad
I’ve been pairing bacon, lettuce, and berries since I gave up tomatoes two years ago. I think the sweetness of the berries goes perfectly with tangy ranch and salty bacon, it’s truly an epic combination. I have been using Primal Kitchen ranch since it came out, and I love it. I also recently made my own (egg, nut, and dairy-free) ranch dressing.
All About The Ingredients
- I like canned, wild-caught, sockeye salmon for this salad because the bacon is already salty. You could also use poached, grilled, baked… any kind of salmon you like. But to keep it virtually no cook, I would go with canned!
- I use a Whole30 compliant bacon like Pederson Farms.
- Berries are best in season, so I suggest you make this a bacon salmon salad with berries in the summer!
Step by Step Salmon Salad
- Prep your ingredients: wash your lettuce and berries, cook your bacon.
- Drain your salmon cans.
- Chop up the lettuce, add the salmon, bacon, berries, dressing.
- Dig in!
Frequently Asked Questions
Yes! You can cook it to your liking, I recommend my easy sheet pan recipe. Then flake into the salad warm or wait until it cools
Yes! I would do arugula.
Lay your bacon flat on a sheet pan, each strip side by side, not overlapping. Pop your sheet pan into the oven and set the temperature to 375F. The bacon will cook here for about 15 minutes. Once the oven reaches temperature check on it. I like it really crispy for salads, so set a timer for about 8 more minutes.
Looking for more free recipes?
Subscribe to my newsletter and follow along on Instagram, Facebook, YouTube, and Pinterest for all of the latest updates.
Bacon Salmon Salad with Berries
- Prep Time: 10
- Total Time: 10 minutes
- Yield: 4 salads 1x
- Category: Entree
- Method: No-Cook
- Cuisine: Summer
- Diet: Gluten Free
Description
A delicious and juicy salad with all your favorites!
Ingredients
- 2 heads butter lettuce
- 2 hearts of romaine
- 1 pound strawberries
- 1 cup blueberries (optional)
- 4 cans wild-caught canned salmon (I use this one)
- 8 slices sugar-free bacon (I use this one)
- 8 oz Ranch dressing (my egg free recipe here)
- Fresh basil leavest to garnish (optional)
- Pink salt + cracked pepper
Instructions
- Wash and dry your butter and romaine lettuce. Tear the leaves by hand. Then wash, dry, and core your strawberries. Rinse and drain the berries.
- Open your salmon cans, and drain them
- Chop up your bacon.
- First put the lettuce down, then flake the salmon on one side. Add the berries to the other and sprinkle the bacon on top. Drizzle dressing on top! Add basil and finish off with a sprinkle of salt and fresh pepper.
Recipe Notes:
How to cook perfect bacon:
Lay your bacon flat on a sheet pan, each strip side by side, not overlapping. Pop your sheet pan into the oven and set the temperature to 375F. The bacon will cook here for about 15 minutes. Once the oven reaches temperature check on it. I like it really crispy for salads, so set a timer for about 8 more minutes.
Nutrition
- Serving Size: 1 Salad
- Calories: 591
- Fat: 41g
- Carbohydrates: 27g
- Fiber: 8g
- Protein: 46g
Lucy says
I love this recipe soooo much! I read it and was mildly sceptical at the thought of berries and salmon and ranch dressing! But thought I’d trust it as I love your other stuff. And it really was great!
I didn’t have enough lettuce so added kale and broccoli. Made your egg free ranch dressing. I’m not a salad person. I really don’t like them, but this…. I love!
Cristina Curp, FNTP says
Thank you so much Lucy!!!
Theresa Marie Neville says
You have 8 slices sugar free bacon in the list of ingredients two times. Is this a misprint?
Cristina says
Yup. Just fixed it.
Becky Winkler says
THIS SALAD HAS EVERYTHING GOOD IN IT! I LOVE THE NAME, TOO–IT ALMOST SOUNDS LIKE BLISS SALAD! I’M SURE IT’S BLISS TO EAT IT. SO BEAUTIFUL AND FRESH!