The Best Spinach Salad! (low carb)

If you’re one of the many cutting carbs from your diet right now, this Low Carb Spinach Salad w/ chicken bacon, eggs and avocado is just what you need and might very well be your new favorite salad!

It seems that everyone was starting a new diet or putting an emphasis on healthy eating as part of their new year’s resolutions. January may be over but hopefully, for most of us, those healthy eating patterns are still in place.

Carbs are usually one of the first ingredients to go from a diet and while I haven’t made any direct resolutions, I have been trying to eat a bit healthier after the holidays. This Low Carb Spinach Salad is one has become one of my new go-to low carb recipes.  (See a few more yummy low carb recipes here.)

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This salad is super simple to make but soo delicious. With spinach, avocado, chicken, bacon and eggs, it only takes a few minutes to prepare. The ingredients (bacon, eggs, chicken) are kid-friendly so it’s not too hard to get away with making this for an easy and healthy weeknight dinner. Since many of the ingredients can be cooked ahead of time, it’s easy to throw together on days that I have little time to cook.

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The best part is that the salad is high in both protein and flavor, making it perfect for lunch or dinner; and with all the healthy fats, it will definitely leave you feeling satisfied.  (Plus we all know spinach is a super-food, high in just about everything.)

You might have noticed I didn’t mention a dressing – that’s because you don’t need one! As your eating, just mush the avocado with your fork.  The egg yolk and avocado combine and coat the spinach leaves to come together as the perfect dressing for this salad. This really helps to keep the carb count down (and eliminates lots of other not-so-healthy ingredients too) and you get all of the health benefits of eating an avocado.

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If you feel you need a dressing, I recommend this simple homemade dressing:

• 2 tablespoons olive oil
• 2 tablespoons red-wine vinegar (I used apple cider)
• 1 teaspoon Dijon mustard
• 1 shallot, minced (I used the white part of a green onion)
• salt and pepper to taste

Add all ingredients to a small mason jar. Shake to combine.

If you like spinach salads, you’ll definitely love this Warm Spinach Salad with Fried Egg and Potatoes.

This is my all-time favorite low carb salad and one of my favorite salads in general. It’s perfect for everyone cutting carbs from their diet but it’s delicious enough that everyone can enjoy it – regardless of whether they’re watching carbs or not.

The Best Spinach Salad! (low carb)

• Author: Jamie Sanders

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Description

If you’re one of the many cutting carbs from your diet right now, this Low Carb Spinach Salad w/ chicken bacon, eggs and avocado is just what you need and might very well be your new favorite salad!

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Scale 1x2x3x

Ingredients

• 3 cups fresh spinach, torn, stems removed
• 2 boiled eggs, sliced
• 3 oz chopped precooked chicken
• 1 ripe avocado diced
• 3 to 4 slices crispy bacon, diced
• Salt and pepper to taste
• optional; 1/8 cup of diced red onion (I will add a bit of red onion if I have it. The onion give a nice “bite” to the salad.

Optional Dressing:

• 2 tablespoons olive oil
• 2 tablespoons red-wine vinegar (I used apple cider)
• 1 teaspoon Dijon mustard
• 1 shallot, minced (I used the white part of a green onion)
• salt and pepper to taste

Add all ingredients to a small mason jar. Shake to combine.

Enjoy!

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Instructions

1. Add all ingredients to a large salad bowl.
2. Toss to combine.
3. Add dressing if desired or use fork to “mush” the avocado and egg into the salad.

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Low Carb Spinach Salad w/ chicken bacon, eggs and avocado

Ingredients

• 3 cups fresh spinach, torn, stems removed
• 2 boiled eggs, sliced
• 3 oz chopped precooked chicken
• 1 ripe avocado diced
• 3 to 4 slices crispy bacon, diced
• Salt and pepper to taste
• optional; 1/8 cup of diced red onion (I will add a bit of red onion if I have it. The onion give a nice “bite” to the salad.

Instructions

1. Add all ingredients to a large salad bowl.
2. Toss to combine.
3. Add dressing if desired or use fork to “mush” the avocado and egg into the salad.

Optional Dressing:

• 2 tablespoons olive oil
• 2 tablespoons red-wine vinegar (I used apple cider)
• 1 teaspoon Dijon mustard
• 1 shallot, minced (I used the white part of a green onion)
• salt and pepper to taste

Add all ingredients to a small mason jar. Shake to combine.

Enjoy!