#1 Low Carb & Keto Diet App Since 2010
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prep time
7 min
cook time
11 min
ready time
18 min
Keto Egg, Bacon and Asparagus Salad
This keto salad has a base of peppery watercress topped with griddled asparagus, crumbled hard boiled eggs and crispy bacon, served with a lemony mayonnaise dressing.
Net Carbs
2.3 g
Fiber
1.2 g
Total Carbs
3.5 g
Protein
9.4 g
Fats
22.2 g
248 cals
#1 Low Carb & Keto Diet App Since 2010
Track macros, calories, and access top Keto recipes.
Ingredients
Asparagus, Raw
6 medium - spear - 5 1/4" to 7" long
Watercress, Raw
2 cup
Hard Boiled Egg
2 small
Bacon
2 slice - 6" long
Olive Oil
1-½ tablespoon
Mayonnaise
1 tablespoon
Lemon Juice, Fresh
1 tablespoon
Salt, Sea Salt
¼ teaspoon
Black Pepper
⅛ teaspoon
Recipe Steps
steps 6
18 min
Step 1
Heat half a tablespoon of olive oil in a skillet over a medium heat. Add the bacon and cook through until crisp and golden. Set aside to cool.Step 2
Whilst the bacon is cooking, remove the tough ends from the asparagus and discard. Add the spears to a pan of boiling water over a medium heat and simmer for 3-4 minutes until just tender. Drain and refresh immediately under cold water. Pat dry.Step 3
Heat a griddle pan over a high heat and add the asparagus spears. Cook for 2 minutes each side until charred.Step 4
Arrange the watercress in a large serving bowl and top with the griddled asparagus. Crumble over the cooked bacon and hard boiled egg. Season with a little salt and pepper and toss to combine.Step 5
Add the remaining olive oil, lemon juice and mayonnaise to a small mixing bowl. Season with a little salt and pepper and whisk together until smooth.Step 6
Drizzle the lemon mayonnaise over the salad to serve.
