Bacon and Egg Salad

About

This keto salad is packed with low carb favorites – bacon and egg, spring mix, juicy tomatoes and served with a lemon mayonnaise.

This makes a great lunch option or light dinner.

Ingredients

• 5 cherry cherry tomato
• 4 slice – 6" long bacon
• 2 medium hard boiled egg
• 2 cup spring mix
• 1 ½ tablespoon olive oil
• 1 tablespoon mayonnaise
• 1 tablespoon lemon juice
• ½ teaspoon garlic, powder
• ¼ small red onion
• ¼ teaspoon salt, sea salt
• ⅛ teaspoon black pepper

Instructions

1. Heat 1/2 tablespoon of olive oil in a skillet over a medium heat and add the bacon. Cook through until crisp and golden.
2. Whilst the bacon is cooking, add the salad greens to a large serving bowl. Slice the tomatoes in half, and the onion into thin slices. Add to the salad and toss to combine.
3. Add the mayonnaise to a small bowl and whisk together with the lemon juice, remaining olive oil, salt, pepper and garlic powder.
4. Tear the bacon into strips and quarter the eggs. Arrange in amongst the salad.
5. Serve with the lemon mayonnaise.

Nutrition Facts

• Servings: 2
• Calories: 304.7kcal/1274.7kJ (per serving)
• Fat: 25.8g (per serving)
• Carbs: 6.3g (per serving)
• Protein: 12.5g (per serving)