Bacon & Egg Salad with Avocado Lime Dressing

Lunch 10 mins 460 kcal
Bacon & Egg Salad with Avocado Lime Dressing
Calories
460 kcal
Net Carbs
4gg
Fats
39gg
Protein
19gg

"When you need a quick, satisfying lunch that fits perfectly into a keto lifestyle, this Bacon & Egg Salad with Avocado Lime Dressing steps up as a star. The crisp mixed greens provide a fresh base, while smoky bacon and creamy hard‑boiled eggs add protein and indulgent texture. The real magic lies in the avocado‑lime dressing—rich avocado blended with olive oil, mayo, lime juice, and a hint of Dijon creates a silky, tangy sauce that coats every bite with healthy fats and bright flavor. This salad stays under 5 g net carbs per serving, making it ideal for maintaining ketosis without sacrificing taste. For an extra crunch, toss in a sprinkle of crumbled feta or a few toasted pumpkin seeds. Prepare the ingredients ahead of time, store the dressing separately, and assemble just before eating for a lunch that’s ready in minutes yet feels gourmet. Perfect for busy workdays, meal‑prep, or a light dinner, this recipe proves that keto meals can be both simple and delightfully flavorful."

Ingredients

Instructions

1

Cook the bacon in a skillet over medium heat until crispy, about 5‑7 minutes; transfer to a paper‑towel lined plate to drain.

2

While the bacon cooks, place the eggs in a saucepan, cover with water, bring to a boil, then remove from heat and let sit 10 minutes. Cool, peel, and slice.

3

In a food processor, combine the avocado, olive oil, mayonnaise, lime juice, Dijon mustard, salt, and pepper. Blend until smooth and creamy.

4

In a large bowl, toss the mixed greens with the warm bacon pieces, sliced eggs, and optional feta.

5

Drizzle the avocado lime dressing over the salad, gently toss to coat evenly.

6

Serve immediately, or refrigerate the dressing separately and assemble just before eating.

Prep

Gather Ingredients

4 cups mixed greens (romaine, spinach, or arugula)
6 slices thick‑cut bacon, chopped
2 large eggs, hard‑boiled and sliced
1 ripe avocado
1 tbsp olive oil
1 tbsp mayonnaise
1 tbsp fresh lime juice
1 tsp Dijon mustard
Salt and freshly ground black pepper, to taste
Optional: 2 tbsp crumbled feta cheese
Instructions

Step by Step

1

Cook the bacon in a skillet over medium heat until crispy, about 5‑7 minutes; transfer to a paper‑towel lined plate to drain.

2

While the bacon cooks, place the eggs in a saucepan, cover with water, bring to a boil, then remove from heat and let sit 10 minutes. Cool, peel, and slice.

3

In a food processor, combine the avocado, olive oil, mayonnaise, lime juice, Dijon mustard, salt, and pepper. Blend until smooth and creamy.

4

In a large bowl, toss the mixed greens with the warm bacon pieces, sliced eggs, and optional feta.

5

Drizzle the avocado lime dressing over the salad, gently toss to coat evenly.

6

Serve immediately, or refrigerate the dressing separately and assemble just before eating.