Bacon and broccoli keto salad
This warm bacon and broccoli keto salad features crispy bacon, tender broccoli, and crunchy roasted almonds, all tossed in olive oil for a flavorful dish. It's quick to prepare, making it a great low-carb meal option.
Cook time 10 min
Prep time 5 min
Ingredients:
8 spears asparagus1 broccoli
4 bacon strips
1/2 cup almonds
1 tbsp olive oil
1/2 tsp salt
1/2 tsp black pepper
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.
Instructions:
- 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.
- 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.
- 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.
- 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.
- 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.
- Taste the salad and adjust seasoning if necessary.
- Serve warm, and enjoy your keto-friendly bacon and broccoli salad!
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.
Bacon and broccoli keto salad FAQ:
Store leftovers in an airtight container in the refrigerator for up to 3 days. It's best to keep the bacon separate until you're ready to serve to maintain its crispiness.
Yes, you can substitute other nuts like walnuts or pecans if desired. Ensure the nut you choose is low-carb to keep the salad keto-friendly.
The vegetables are done when they are tender but still crisp. This usually takes about 6-8 minutes in the skillet after adding them.
Use a baking sheet lined with parchment paper or a silicone mat to prevent sticking and ensure even roasting of the almonds.
Yes, you can substitute turkey bacon for traditional bacon. Just keep in mind that cooking times may vary slightly, so adjust until it reaches your desired crispiness.
Cooking 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.
Nutrition Facts
2 ServingsCalories 380kcal
Protein 22g
Carbohydrates 27g
Fiber 12g
Sugar 6g
Fat 27g
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