Asparagus Bacon Egg Salad
This is my FAVORITE Asparagus Salad is made with no lettuce, just asparagus, bacon and hard boiled egg with a Dijon Vinaigrette. It's low-carb, gluten-free, keto, and paleo. Can be made ahead for lunch for the week.
Ingredients
Main Ingredients
- 1 large hard-boiled egg peeled and sliced
- 1.67 cups chopped asparagus
- 2 slices cooked and crumbled center cut bacon check labels for Whole30
Dijon Vinaigrette
- 0.5 tsp Dijon mustard check label for Whole30
- 1 tsp extra virgin olive oil
- 1 tsp red wine vinegar
- 1 pinch salt to taste
- 1 pinch black pepper to taste
Instructions
Preparation Steps
- Bring a pot of water to a boil, add the asparagus and cook 2 to 3 minutes, until tender yet firm. Drain and run under cold water to stop it from cooking further. Set aside.
- In a small bowl mix the Dijon mustard, olive oil, red wine vinegar, and a pinch of salt and pepper.
- Arrange the asparagus on a plate, top with the sliced hard-boiled egg and crumbled bacon, and drizzle with the Dijon vinaigrette. Enjoy!
Notes
This salad is perfect for a quick lunch or a light dinner. It's naturally gluten-free and can be easily adapted for Whole30 or Keto diets by ensuring compliant bacon and Dijon mustard are used. It also makes a great meal prep option for the week!
Nutrition
Serving: 200gCalories: 120kcalCarbohydrates: 120gProtein: 120gFat: 120gSaturated Fat: 120gPolyunsaturated Fat: 120gMonounsaturated Fat: 120gTrans Fat: 120gCholesterol: 120mgSodium: 120mgPotassium: 120mgFiber: 120gSugar: 120gVitamin A: 120IUVitamin C: 120mgCalcium: 120mgIron: 120mg
Tried this recipe?Let us know how it was!