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Bacon Salmon Salad with Berries

  • Author: Cristina Curp
  • Prep Time: 10
  • Total Time: 10 minutes
  • Yield: 4 salads 1x
  • Category: Entree
  • Method: No-Cook
  • Cuisine: Summer
  • Diet: Gluten Free


A delicious and juicy salad with all your favorites!



  • 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


  1. 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.
  2. Open your salmon cans, and drain them
  3. Chop up your bacon.
  4. 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.


  • Serving Size: 1 Salad
  • Calories: 591
  • Fat: 41g
  • Carbohydrates: 27g
  • Fiber: 8g
  • Protein: 46g