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Low Carb & Ketogenic Diet Recipes

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Low Carb Egg and Bacon Wrapped Asparagus Salad

Low Carb Egg and Bacon Wrapped Asparagus Salad


Low Carb Egg and Bacon Wrapped Asparagus Salad

Low Carb Egg and Bacon Wrapped Asparagus Salad

This simple yet tasty salad is loaded with healthy fats from eggs and avocado served with a green salad and bacon wrapped asparagus.

This makes for a filling lunch or a quick and easy dinner option.
5 from 2 votes
Prep Time 8 minutes
Cook Time 20 minutes
Total Time 28 minutes
Course Salad
Cuisine American
Servings 2 people
Calories 432 kcal


For the dressing

  • 2 tbsp extra virgin olive oil
  • 1 tsp lemon zest
  • 1 tsp fresh thyme leaves
  • 1 clove garlic minced
  • ½ tbsp lemon juice
  • ½ tsp mustard
  • salt and pepper to season

For the salad

  • 6 streaky bacon rashers (strips)
  • 6 medium asparagus spears
  • 150 g mixed baby leaf salad
  • 2 medium eggs
  • 1 small avocado peeled and sliced into 8 strips
  • salt and pepper to season


  • To prepare the dressing, add all ingredients to a small mixing bowl and whisk together well to combine. Set aside.
  • Preheat the oven to 200°C (400°F), 180°C (350°F) for fan assisted.
  • Wrap each asparagus spear with bacon so that it covers the stalk. Arrange the asparagus spears across a shallow oven tray and sprinkle with a little salt and pepper. Roast for 18-20 minutes until the asparagus is tender and the bacon is crisp and golden.
  • Whilst the asparagus is cooking, add the eggs to a pan of water so that they are covered. Bring to a boil then simmer for 4-5 minutes. Rinse immediately under cold water, peel and set aside.
  • Add the salad leaves to a serving bowl along with the sliced avocado. Arrange the asparagus on the plate.
  • Slice the eggs in half and add to the serving bowl.
  • Drizzle over the dressing to serve.
Keyword Asparagus, Bacon, Egg, salad
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