Low Carb Bacon Spinach Salad

The Low Carb Bacon Spinach Salad is a hearty keto meal that combines crispy bacon, creamy avocado, hard-boiled eggs, fresh spinach, and optional cherry tomatoes, all tossed in a homemade olive oil and vinegar dressing. This salad stands out for its high-fat, low-carb composition, providing lasting energy and essential nutrients like vitamins A, C, and K. The bacon adds a smoky crunch and protein, while the avocado contributes heart-healthy fats and potassium. With its savory, tangy flavor profile and satisfying textures, including the crunch of bacon and the creaminess of avocado and egg yolks, this salad is a well-balanced and filling dish that is perfect for any mealtime, whether for a quick weeknight dinner or a packed lunch.

Course Dinner, Lunch, Main Course, Salad

Cuisine American, Keto, Low Carb

Keyword avocado salad, bacon spinach salad, egg salad, gluten free, keto salad, low carb salad, Spinach

Prep Time 15

Cook Time 10

Total Time 25

Servings servings

Calories 410kcal

Equipment

large skillet
Cutting board
Sharp knife
large salad bowl
Small bowl
Whisk

Ingredients

For the salad

6 slices thick-cut bacon
6 cups baby spinach, loosely packed
4 large hard-boiled eggs, peeled and quartered
1 medium avocado, pitted and diced
1/2 cup cherry tomatoes, halved (optional)
1/4 cup red onion, very thinly sliced optional

For the olive oil vinaigrette

1/4 cup extra-virgin olive oil
2 tablespoons apple cider vinegar
1 tablespoon fresh lemon juice
1 teaspoon Dijon mustard check for no added sugar
1/4 teaspoon garlic powder
1/4 teaspoon fine sea salt plus more to taste
1/8 teaspoon freshly ground black pepper plus more to taste

Instructions

Cook the bacon in a large skillet over medium heat until very crisp, then transfer it to a paper towel lined plate to drain and cool.
Once the bacon is cool enough to handle, crumble or chop it into bite-sized pieces and set aside.
Add the baby spinach to a large salad bowl and gently fluff the leaves to separate them.
Arrange the quartered hard-boiled eggs, diced avocado, cherry tomatoes, and sliced red onion over the spinach without tossing yet so the avocado stays intact.
Sprinkle the chopped bacon evenly over the top of the salad ingredients.
In a small bowl whisk together the olive oil, apple cider vinegar, lemon juice, Dijon mustard, garlic powder, salt, and black pepper until the dressing looks emulsified and slightly thickened.
Taste the dressing and adjust the seasoning with a pinch more salt or pepper if desired.
Drizzle the dressing over the salad just before serving, starting with about half of the dressing and adding more to taste.
Gently toss the salad until the spinach is lightly coated and the toppings are distributed, being careful not to mash the avocado or eggs.
Serve the salad immediately while the bacon is still slightly warm for the best contrast of textures and flavors.

Notes

For easy meal prep, cook the bacon and hard-boil the eggs up to two days in advance and store them in the refrigerator until ready to assemble the salad. Keep the avocado uncut and the dressing in a separate jar until just before serving to prevent browning and sogginess. To keep this salad strictly keto, measure the optional cherry tomatoes carefully or omit them entirely if you need to lower the carbs even more. You can substitute red wine vinegar for apple cider vinegar if you prefer a slightly sharper dressing, and add a tablespoon of grated Parmesan or crumbled feta if your macros allow a bit of extra dairy.

Nutrition