This Avocado Bacon Spinach Salad is a quick, flavorful dish that’s perfect for keto and paleo lifestyles. Packed with healthy fats from avocado and crispy bacon, it offers a satisfying crunch and creamy texture in every bite. The zesty olive oil and apple cider vinaigrette ties everything together for a fresh, tangy finish. Ideal for busy weekdays or anyone focused on clean eating, this salad proves that healthy can still taste absolutely delicious.
Ingredients
- 4 cups fresh spinach leaves
- 1 ripe avocado, sliced
- 4 slices bacon, cooked and crumbled
- 1/4 cup sliced red onion
- 2 tbsp olive oil
- 1 tbsp apple cider vinegar
- 1/2 tsp Dijon mustard
- Salt and pepper, to taste
Instructions
- Wash and dry the spinach leaves thoroughly, then place them in a large salad bowl.
- Slice the avocado in half, remove the pit, and carefully slice the flesh into thin slices. Set aside.
- In a skillet over medium heat, cook the bacon slices until crispy, about 5–7 minutes. Transfer to a paper towel-lined plate to drain, then crumble into small pieces once cooled.
- Peel and thinly slice the red onion. Add the slices to the bowl with the spinach.
- In a small bowl, whisk together the olive oil, apple cider vinegar, Dijon mustard, salt, and pepper to create the dressing. Taste and adjust seasoning as needed.
- Add the crumbled bacon, sliced avocado, and dressing to the salad bowl.
- Gently toss all the ingredients together until the salad is evenly coated with the dressing.
- Divide the salad between two plates and serve immediately for the freshest flavor and texture.
Nutritional Information
Calories: 370
Protein (g): 9
Fat (g): 32
Carbohydrates (g): 13
Fiber (g): 7
Sugar (g): 2
Sodium (mg): 520
Storage Instructions
To store leftovers, keep the salad components separate if possible. Store the spinach, avocado, and red onion in an airtight container in the refrigerator for up to 2 days. Cooked bacon can be stored in a separate container in the fridge for up to 4 days. The dressing (olive oil, vinegar, Dijon mustard) can be stored in a small jar or container for up to a week. Avoid freezing this salad as the avocado and spinach may become mushy and lose texture.
Reheating Instructions
This salad is best enjoyed cold or at room temperature. However, if you prefer the bacon warm, reheat it separately in a skillet over medium heat for a few minutes, or in the oven at 350°F (175°C) for about 5 minutes until crisp. Do not microwave the entire salad, as the avocado and spinach will wilt and lose quality.
Modifications & Additions
For an added protein boost while keeping the dish paleo-friendly, consider adding grilled chicken, hard-boiled eggs, or even seared shrimp. To increase fiber and micronutrient content, toss in chopped cucumber, cherry tomatoes, or shredded carrots. Nuts like sliced almonds or walnuts can also provide healthy fats and a satisfying crunch. These additions enhance flavor, texture, and overall nutrition without straying from paleo principles.
