You probably well know by now that I don’t adhere to any particular diet.

two bowls of keto salad bowls

I do try to make healthy and balanced choices and enjoy playing around with different styles of eating. I first learned about keto diets from following Megan’s blog, Freckled Italian, and more recently from her cookbook. So when I came across a keto salad on special at a lovely local cafe in Cleveland, I was intrigued.

Needless to say, the keto salad was amazing. Loaded with tons of texture, and completely packed with flavor. I was smitten and went home determined to recreate it. I happen to love a good salad, for spring, strawberry season, summer, with pita, and for fall.

two bowls of keto salad

This keto salad is loaded with crispy pieces of thick cut bacon, thyme sautéed mushrooms, kalamata olives, sliced avocado, and hard boiled egg, all tossed in a light lemon vinaigrette. If you prefer a vegetarian option, you can sub the bacon for feta, goat cheese, or simply omit the bacon.

The salad is satisfying for brunch, lunch, or dinner, and works really well packed for lunch at work (just pack the dressing separately). You’ll be sure to impress anyone dining with you, or the people sitting next to you for lunch at work.

close up of loaded keto salad bowl

What are you favorite salad ingredients?

5.0 from 1 reviews
Loaded Keto Salad
Author: 
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.
Ingredients
  • 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
Instructions
  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.
Notes
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.

 

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Loaded Keto Salad, TheMexitalian.com

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