Warm bacon and broccoli keto salad with almonds and olive oil

Savor the flavors of a warm bacon and broccoli keto salad, featuring tender asparagus, crunchy almonds, and a hint of olive oil. Perfectly seasoned with salt and black pepper, this low-carb delight is a satisfying, healthy option for any meal.

  • 03 May 2025
  • Cook time 10 min
  • Prep time 5 min
  • 2 Servings
  • 7 Ingredients

Warm bacon and broccoli keto salad with almonds and olive oil

Here's a delicious and nutritious recipe for a warm bacon and broccoli keto salad with almonds and olive oil. This meal is a perfect blend of flavors and textures, featuring crispy bacon, crunchy almonds, and perfectly cooked vegetables, all tossed in a simple olive oil dressing. It's a quick and easy dish that fits perfectly into a keto diet.

Ingredients:

8 spears asparagus
130g
1 broccoli
610g
4 bacon strips
50g
1/2 cup almonds
45g
1 tbsp olive oil
14g
1/2 tsp salt
3g
1/2 tsp black pepper
1.05g

Instructions:

1. Prepare the Vegetables:
- Preheat your oven to 375°F (190°C).
- Wash and trim the 8 asparagus spears. Cut them into 1-2 inch pieces.
- Wash the broccoli and cut it into florets. You can also peel and slice the stalk if you like.
2. Cook the Bacon:
- Heat a large skillet over medium heat.
- Add the 4 strips of bacon and cook until crispy, flipping occasionally to ensure even cooking. This should take about 6-8 minutes.
- Once cooked, remove the bacon and place it on a paper towel-lined plate to drain. Once cool, crumble or chop the bacon into small pieces.
- Reserve 1 tablespoon of the bacon fat in the skillet and discard the rest. If you prefer, you can add an additional tablespoon of olive oil instead.
3. Roast the Almonds:
- Spread the 1/2 cup almonds on a baking sheet.
- Place them in the preheated oven and roast for 8-10 minutes, or until they are golden and fragrant. Be sure to give them a quick toss halfway through to prevent burning.
- Once roasted, remove from the oven and let them cool slightly before chopping them coarsely.
4. Cook the Vegetables:
- Return the skillet with the reserved bacon fat to medium heat. If you didn't reserve the bacon fat, add 1 tablespoon of olive oil.
- Add the broccoli florets and asparagus pieces to the skillet. Cook, stirring occasionally, until the vegetables are tender but still crisp, about 6-8 minutes.
- Season with 1/2 teaspoon of salt and 1/2 teaspoon of black pepper.
5. Assemble the Salad:
- Transfer the cooked vegetables to a large bowl.
- Add the crumbled bacon and chopped roasted almonds.
- Drizzle with 1 tablespoon of olive oil and toss everything to combine.
6. Serve:
- Taste the salad and adjust seasoning if necessary.
- Serve warm, and enjoy your keto-friendly bacon and broccoli salad!

Tips:

- Blanch the broccoli and asparagus to keep them crisp and bright in color.

- Cook the bacon until it's crispy to add a contrasting texture to the salad.

- Toast the almonds lightly for added flavor and crunch.

- Use high-quality olive oil for the best dressing.

- Season the salad to taste with salt and pepper before serving.

This warm bacon and broccoli keto salad is both satisfying and nutritious. It makes for an excellent side dish or a light main course. The combination of bacon and almonds adds a delightful crunch, while the olive oil and seasoning enhance the natural flavors of the vegetables. Enjoy this dish fresh out of the kitchen for the best experience.

Nutrition Facts
Serving Size420 grams
Energy
Calories 380kcal19%
Protein
Protein 22g15%
Carbohydrates
Carbohydrates 27g8%
Fiber 12g31%
Sugar 6g6%
Fat
Fat 27g33%
Saturated 4.84g16%
Cholesterol 24mg-
Vitamins
Vitamin A 50ug6%
Choline 100mg18%
Vitamin B1 0.51mg42%
Vitamin B2 0.76mg58%
Vitamin B3 6mg37%
Vitamin B6 0.80mg47%
Vitamin B9 240ug60%
Vitamin B12 0.26ug11%
Vitamin C 280mg312%
Vitamin E 7mg48%
Vitamin K 340ug281%
Minerals
Calcium, Ca 220mg17%
Copper, Cu 0.57mg63%
Iron, Fe 4.60mg42%
Magnesium, Mg 140mg34%
Phosphorus, P 440mg35%
Potassium, K 1350mg40%
Selenium, Se 20ug35%
Sodium, Na 1100mg73%
Zinc, Zn 3.08mg28%
Water
Water 340g-
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

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