Loaded Keto Salad
Recipe type: Salad
Prep time: 
Cook time: 
Total time: 
Serves: 2
A hearty salad loaded with sautéed mushrooms, crispy bacon, olives, avocado, and hard boiled egg, all tossed in a lemon vinaigrette is keto-diet friendly and delicious.
  • 3 cups mixed greens, spinach, or a combination of both
  • 3 sliced thick-cut bacon, cut into ¼" pieces
  • 1 c baby bella mushrooms, sliced
  • 1 avocado, halved and sliced
  • 2 hard boiled eggs, sliced
  • ¼ c kalamata olives
  • ¼ c fresh parsley (or other fresh herbs)
  • ⅛ t dried thyme
  • ⅛ t ground black pepper
  • Salt and pepper to season
Lemon Vinaigrette
  • Juice of one lemon
  • ¼ c extra virgin olive oil
  • ¼ t yellow mustard powder
  • ⅛ t salt
  • pinch of ground black pepper
  1. Add the bacon to a cold medium skillet. Head the skillet to medium heat and cook the bacon until crispy. Remove with a slotted spoon to a paper towel lined plate. Set aside.
  2. Carefully dispose of most of the bacon grease, leaving just enough to coat the pan. Add the sliced mushrooms, dried thyme, and black pepper. With the heat still on medium, cook until soft and slightly browned, about 5 minutes. Remove from heat, and set aside.
  3. To prepare the dressing, whisk all ingredients together in a small bowl. Toss the greens with about half of the dressing, adding any additional dressing to taste.
  4. To prepare the salads, divide the greens between two large bowls or plates. Add half of the bacon, sliced avocado, mushrooms, and kalamata olives to each plate. Add one sliced hard boiled egg to each salad. Season the egg and avocado with salt and pepper as desired.
This salad also makes a great lunch. Simply pack the salad with all of the components and pack the dressing on the side.

***To make vegetarian sub feta or goat cheese for the bacon, or simply omit.
Recipe by The Mexitalian at http://themexitalian.com/loaded-keto-salad/