Salads are a great way to combine healthy fats, protein and yummy veggies. I eat salads all the time because they are so easy to make keto-friendly both at restaurants and at home. Cobb salads are a keto staple, but there are lots of other options too. Not all salads need to be cold or in a big bowl of greens either- the Baked Avocado might not be your typical salad, but it’s filled with veggies and healthy fats so it makes a perfect lunch or dinner!

Baked Avocado

INSTRUCTIONS

• 1 avocado, halved and pitted

• 1 tsp Tajín seasoning

• 2 large eggs

• Salt and pepper

DIRECTIONS

1. Preheat oven to 350 degrees

2. Use a melon baller to scoop out 1 tablespoon or so of avocado flesh from each half to make more space for the eggs.

3. Sprinkle the avocado with the Tajín seasoning for an extra kick.

4. On a baking sheet or muffin tin, place both avocado halves with the cut sides up.

5. Crack 1 egg into each side of the avocado and season with salt and pepper.

6. Bake for 25 to 30 minutes, depending on how you like your eggs cooked.

Chopped Salad

INGREDIENTS:

• 2 cups chopped romaine

• 1/2 cup halved grape tomatoes

• 1/4 cup sliced black olives (I like Kalamata)

• 1/4 cup feta cheese crumbles

• 2 tablespoons vinaigrette salad dressing (I use Primal Kitchen Greek Vinaigrette)

• Pink slat

• Ground Black Pepper

• 1 tablespoon olive oil

DIRECTIONS:

1. In a large bowl, combine romaine, olives, tomatoes, feta, and dressing.

2. Sprinkle pink salt and pepper. Drizzle with olive oil and toss to combine.

3. Divide between two bowls and serve.

Variations: Make this recipe your own. You can replace the feta cheese with goat cheese. Add red onion or chopped cucumbers. You can even top the salad with finely chopped Genoa salami or pepperoni.

Bacon-Strawberry Spinach Salad

INGREDIENTS

• 6 bacon slices

• 2 tablespoons extra-virgin olive oil

• 1 tablespoon freshly squeezed lemon juice

• 4 cups spinach

• 2 strawberries, sliced

• 1 avocado, pitted, peeled, and diced

• Salt

• Freshly ground black pepper

DIRECTIONS

1. Cook the Bacon on both sides until crispy in a large skillet over medium-high heat, about 8 minutes. Transfer to a paper towel–lined plate to drain and cool, then crumble it.

2. Whisk together the olive oil and lemon juice in a small bowl.

3. Toss salad ingredients in a large bowl. Add salt and pepper.

4. Stir in the olive oil and lemon juice dressing.

When you’re at restaurants, it is simple to make a salad keto-friendly but looking out for a few things:

• Skip anything crispy (croutons, chinese noodles, pita or tortilla strips)

• Skip sweet dressings

• Avoid fruit other than berries