Keto Breakfast Salad
Burn fat and load up on fiber with this breakfast salad. It includes bacon, egg, tomato and asparagus. Then it is drizzled in a tangy mustard dressing.
Ingredients
Mustard Dressing
- 1 tbsp olive oil (extra virgin)
- 1 tbsp Apple Cider Vinegar
- ½ tsp. Dijon mustard
Salad
- 1 cup Romaine lettuce (washed and cut into bite-sized pieces)
- 2 strips bacon (streaky)
- 1 egg
- 40 g tomatoes, chopped (approx. 2-3 medium slices)
- 3 spears asparagus (washed and dried)
Garnish
- 1/4 avocado (sliced)
- 1 tbsp flaked almonds
Instructions
- Start by preparing the dressing. In a small bowl, combine the olive oil, mustard, and ACV. Whisk well and set aside.
- Cook the egg/s by placing them in boiling water for 6 to 8 minutes. Cool in an ice bath while you prepare the rest of the salad.
- Fry the bacon in a hot skillet until crispy. Set aside. Reserve the remaining bacon fat for cooking the asparagus.
- Lightly fry the asparagus in the remaining bacon fat until tender.
- In a small bowl, combine the lettuce, bacon, tomato, asparagus, and mustard dressing. Toss lightly to distribute the dressing.
- Spoon the salad onto a plate or bowl and top with egg, avocado and flaked almonds.
Notes
- NET CARBS: 6.5 g | PROTEIN: 18 g | FAT: 42 g