Spinach and Bacon Salad with Egg

This hearty keto spinach and bacon salad with egg delivers a perfect balance of protein, healthy fats, and greens — ideal for a satisfying low-carb lunch or dinner.

Course Dinner, Lunch

Cuisine American

Keyword keto, low-carb, Salad

Prep Time 10

Cook Time 10

Total Time 20

Servings servings

Calories 410kcal

Cost $8

Equipment

Skillet
Mixing bowl

Ingredients

Salad Base

4 cups baby spinach washed and dried
4 slices bacon cooked until crispy and crumbled
2 large eggs hard-boiled and sliced
1/4 cup red onion thinly sliced
1/2 avocado avocado sliced

Dressing

2 tbsp olive oil extra virgin
1 tbsp apple cider vinegar
1 tsp Dijon mustard no sugar added
salt and pepper to taste

Instructions

In a skillet, cook bacon over medium heat until crispy. Remove and crumble. Reserve 1 tablespoon of bacon fat.
In a small bowl, whisk together olive oil, apple cider vinegar, Dijon mustard, and a pinch of salt and pepper. Optionally, add the reserved bacon fat for flavor.
In a large mixing bowl, combine spinach, sliced eggs, red onion, avocado, and crumbled bacon.
Drizzle dressing over the salad and toss gently to combine. Serve immediately while slightly warm.

Notes

To make it heartier, top with grilled chicken or extra avocado slices. Each serving has about 5g net carbs.

Nutrition