About
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.
Ingredients
- 6 medium – spear – 5 1/4" to 7" long asparagus, raw
- 2 cup watercress, raw
- 2 small hard boiled egg
- 2 slice – 6" long bacon
- 1 ½ tablespoon olive oil
- 1 tablespoon mayonnaise
- 1 tablespoon lemon juice, fresh
- ¼ teaspoon salt, sea salt
- ⅛ teaspoon black pepper
Instructions
- 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.
- 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.
- Heat a griddle pan over a high heat and add the asparagus spears. Cook for 2 minutes each side until charred.
- 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.
- 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.
- Drizzle the lemon mayonnaise over the salad to serve.
Nutrition Facts
- Servings: 2
- Calories: 248.0kcal/1037.5kJ (per serving)
- Fat: 22.2g (per serving)
- Carbs: 3.5g (per serving)
- Protein: 9.4g (per serving)
