A high-fat, low-carb Keto Salad is a great way to enjoy your vegetables on a keto diet! This salad is easy-to-make, full of flavor, and only has 6 grams of net carbs per serving.
- 4 cherry tomatoes
- ½ avocado
- 1 hardboiled egg
- 2 cups mixed green salad
- 2 oz. chicken breast, shredded
- 1 oz. feta cheese, crumbled
- ¼ cup cooked bacon, crumbled
Dice the tomatoes and avocado. Slice the hardboiled egg.
Place the mixed greens into a large salad bowl or plate.
Measure out the shredded chicken breast, feta cheese, and crumbled bacon.
Place tomatoes, avocado, egg, chicken, feta, and bacon in horizontal rows on top of the greens.
This recipe is for 1 serving of keto salad.
Each serving has 6 net carbs (without dressing).
You can top the salad with Keto Ranch Dressing, red wine viniagrette, or another low carb salad dressing you prefer.
For a more traditional Cobb salad, you can substitute the feta cheese for blue cheese and use a blue cheese dressing.
For a non-Keto salad, you can lower the fat by reducing or omitting the bacon or avocado. You can increase the protein by doubling the amount of chicken breast. You can also use roma tomatoes instead of cherry tomatoes.
Leftovers can be stored in an airtight container in the fridge for 3-4 days. However, this salad is best enjoyed right away. When stored, dressing will make the lettuce a bit mushy over time and the avocado will oxidize.
To prep a bit in advance, chop the cooked bacon, shred the chicken, and hard boil an egg so they're ready to use.
Calories: 412kcal | Carbohydrates: 11.9g | Protein: 38.4g | Fat: 23.6g | Saturated Fat: 7.1g | Polyunsaturated Fat: 2.3g | Monounsaturated Fat: 8.8g | Trans Fat: 0g | Cholesterol: 264.3mg | Sodium: 914mg | Potassium: 543mg | Fiber: 6g | Sugar: 2.9g | Vitamin A: 7520IU | Vitamin C: 62.1mg | Calcium: 216mg | Iron: 4.4mg | Net carbs: 5.9g