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

• 100G Ginni'S Raw Pecans 100g
• - Truffle Butter
• - Cooks & Co Sliced Mushrooms
• 1 Piece Cucumber 1Pc
• 1Pc Avacado 1pc
• 1 Bunch Spinach Fresh 1 Bunch
• 227G Golden Swan Whole Water Chestnuts, 227G
• 250 Ml La Tourangelle Avocado Oil, 250Ml

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. Drain and chop 1/2 cup of water chestnuts.
4. 4. In a large salad bowl, combine the spinach, mushrooms, cucumber, water chestnuts, toasted pecans, and crumbled bacon.
5. 5. Prepare 2 avocados by slicing them. Add the sliced avocados 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.