Keto Spinach And Pecan Salad Recipe

About this recipe

A delicious and nutrient-packed keto-friendly salad featuring spinach, pecans, mushrooms, and crispy bacon, perfect for a satisfying dinner.

Ingredients

• 100 g Fruitri Premium Pecan Nuts
• 100 g Milky Mist Cooking Unsalted Butter
• 200 g Pork Passion Pork Bacon
• 125 g White Shimeji Mushroom (Anabe)
• 3 pcs Cucumber Green
• 6 pcs Licious Brown Eggs
• 100 g Celery
• 250 g Spinach - Chopped
• 1 ltr Black & Green Extra Virgin Cold Pressed Avocado Oil

Instructions

1. 1. Heat a skillet over medium heat and melt 1 tbsp of butter. Add 1/4 cup of pecans and toast them for 3-4 minutes, stirring frequently, until fragrant and lightly browned. Remove from heat and set aside.
2. 2. Cook 5 slices of bacon in the same skillet over medium heat until crispy, about 6-8 minutes. Remove and place on paper towels to drain excess grease, then crumble into small pieces.
3. 3. Wash and dry 2 cups of fresh spinach leaves. Slice 4 oz of fresh mushrooms and 1 cucumber into thin pieces. Chop 1/2 cup of celery.
4. 4. In a large salad bowl, combine the spinach, mushrooms, cucumber, celery, toasted pecans, and crumbled bacon.
5. 5. Prepare 2 hard-boiled eggs by boiling them for 10 minutes, then cooling, peeling, and slicing them. Add the sliced eggs to the salad bowl.
6. 6. Toss the salad with avocado oil until well mixed. Let the salad stand for 2 hours in the refrigerator to enhance the flavors.
7. 7. Serve chilled as a satisfying and healthy dinner option.