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Keto Spinach Salad - Fresh, Satisfying, and Low-Carb

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Prep Time 10 minutes
Total Time 10 minutes
Servings: 4 servings
Ingredients Method

Ingredients
  

  • 6 cups baby spinach, washed and dried
  • 1 ripe avocado, diced
  • 4 slices bacon, cooked and crumbled (or use turkey bacon)
  • 1/3 cup cherry tomatoes, halved (optional for strict keto; use sparingly)
  • 1/4 small red onion, thinly sliced
  • 1/3 cup crumbled goat cheese or feta
  • 1/4 cup toasted pecans or walnuts, roughly chopped
  • 2 hard-boiled eggs, peeled and quartered
  • 3 tablespoons extra-virgin olive oil
  • 1 tablespoon fresh lemon juice (or apple cider vinegar)
  • 1 teaspoon Dijon mustard (check for no added sugar)
  • 1 small garlic clove, finely grated or minced
  • 1/4 teaspoon sea salt, more to taste
  • 1/8 teaspoon black pepper

Method
 

  1. Cook the bacon: In a skillet over medium heat, cook the bacon until crisp. Transfer to a paper towel-lined plate and crumble when cool. Reserve a teaspoon of bacon fat if you like added flavor in the dressing.
  2. Toast the nuts: In the same pan (wipe if needed), lightly toast the pecans or walnuts over low heat for 2–3 minutes, stirring often. Remove from heat and let cool.
  3. Make the dressing: In a small bowl, whisk together olive oil, lemon juice, Dijon, garlic, salt, and pepper. If using, whisk in up to 1 teaspoon bacon fat for extra richness. Adjust seasoning to taste.
  4. Prep the salad base: Place the spinach in a large bowl. Add red onion slices and cherry tomatoes if using.
  5. Add the toppings: Gently fold in avocado, crumbled bacon, toasted nuts, and cheese. Nestle the egg quarters on top.
  6. Dress and toss: Drizzle the dressing over the salad. Toss gently to coat, being careful not to mash the avocado. Taste and add a pinch more salt or lemon if needed.
  7. Serve: Divide into bowls and enjoy immediately for the best texture and flavor.