This low carb bacon salad is loaded with avocado, hard-boiled egg, baby spinach, and Parmesan. A fantastic meal for a hot day!
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It's super hot at the moment and I rarely want to cook anything, never mind eat anything hot! This salad is perfect for those occasions: it's filling, interesting, and delicious with warm crispy bacon, peppery baby spinach, soft avocado, protein-filled egg, and salty Parmesan. All finished with a light lemon vinaigrette! By the way, I love the Fresh Pressed Olive Oil Club! Four times a year they deliver three fantastic bottles of extra virgin olive oil that they source from growers all over the world! And you can get one of their bottles of olive oil for just $1!
You can serve this salad as an appetizer for three or four to share, or a lunch for two to share.
Check out all my low carb salads in my low carb summer article!
How to Make a Low Carb Bacon Salad with Avocado and Egg
Roughly chop some raw bacon and fry it in a skillet until crispy.
Drain on paper towels and set aside. Place some baby spinach in a salad bowl and add some quartered hard boiled eggs.
Add a diced avocado, the cooked bacon, and some shaved Parmesan.
To make the dressing, combine extra virgin olive oil, lemon juice, salt and pepper together in a dressing shaker. I use one of these little oil bottles!
Shake until emulsified, then pour it over the salad. Finish with a little extra black pepper.
Toss to mix, or leave in layers if preferred.
And there you have it – breakfast in a salad bowl! Because of the avocado I would recommend serving this as soon as it is prepared. But you can absolutely cook the bacon and mix up the dressing in advance!
- 6 slices bacon, roughly chopped
- 4 oz baby spinach
- 2 hard-boiled eggs, peeled and quartered
- 1 avocado, diced
- 2 tbs shaved Parmesan
- 3 tbs extra virgin olive oil
- 1 tbs lemon juice
- salt and black pepper
- Fry the bacon in a skillet until crispy. Drain on paper towels and set aside.
- Place the baby spinach in a salad bowl and add the hard boiled eggs, avocado, cooked bacon and shaved Parmesan.
- To make the dressing, combine extra virgin olive oil, lemon juice, salt and pepper together in a dressing shaker.
- Shake until emulsified, then pour it over the salad. Finish with a little extra black pepper.
Serves 2 as a lunch to share, 6g net carbs per serving
Serves 4 as an appetizer, 3g net carbs per serving
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Nutrition InformationYield 2 Serving Size Half the recipe
Amount Per ServingCalories 622Total Fat 54gSaturated Fat 12gTrans Fat 0gUnsaturated Fat 39gCholesterol 226mgSodium 1101mgCarbohydrates 14gNet Carbohydrates 6gFiber 8gSugar 2gProtein 24g
Nutritional information for this recipe is provided as a courtesy and is my best approximation. I cannot guarantee completely accurate data due to variations in ingredients and cooking methods. Carbohydrates from sugar alcohols are not included in net carb counts as it has been shown that they do not impact blood sugar. Net carbs are the total carbs minus fiber.