Low Carb Bacon Salad with Avocado and Egg

Low Carb Bacon Salad with Avocado and Egg

5 from 2 votes

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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Prep Time 10

Cook Time 10

Total Time 20

Makes: 2 -4 Servings

Net Carbs: 6

Calories: 622

Ingredients Equipment Method Nutrition Notes

Ingredients

US CustomaryMetric

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

Equipment

Step-by-Step Instructions

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.

Nutrition

Calories: 622kcalCarbohydrates: 14gProtein: 24gFat: 54gSaturated Fat: 12gPolyunsaturated Fat: 39gCholesterol: 226mgSodium: 1101mgFiber: 8gSugar: 2gNet Carbs: 6g

Notes

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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Nutritional information is provided as a courtesy and is my best approximation. Net carbs are calculated as the total grams carbs minus the total grams of fiber.