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BLT Skillet Stir Fry

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Course Salads
Cuisine Low-Carb
Servings 4 Servings


  • 8 slices bacon chopped
  • 1/2 cup chopped red onion
  • 2 cups halved cherry tomatoes
  • 1/4 cup chopped fresh basil
  • 2 large ripe avocados peeled, seeded and diced
  • 4 small heads bibb lettuce chopped
  • 2 medium cucumbers chopped
  • 1/2 cup olive oil
  • 1/4 cup balsamic vinegar
  • 2 teaspoons mustard
  • 1 large lemon juiced
  • Sea salt and freshly ground black pepper to taste


  • In a large skillet over medium heat, add the bacon and onion and stir.
  • Cook for 5 minutes, until bacon is almost cooked through. Using a slotted spoon, transfer bacon onto a paper towel lined plate.
  • Discard the bacon fat from the skillet. Transfer bacon mixture back into the skillet and add the tomatoes and basil.
  • Cook mixture for 5 more minutes, until bacon is very crisp and vegetables are tender.
  • In a large bowl, add the avocado, lettuce and cucumbers.
  • Spoon the bacon mixture over the top.
  • To a small bowl, add next 4 ingredients (olive oil through lemon juice).
  • Season with sea salt and freshly ground black pepper to taste.
  • Whisk together dressing.
  • Spoon the dressing over the bacon mixture and gently toss.
  • Serve warm.
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