This vibrant, nutrient-rich salad combines creamy avocado, boiled eggs, ham cubes, crispy bacon, fresh vegetables, and a sprinkle of black pepper — creating the perfect harmony of flavor and texture.
It’s a keto-friendly, low-carb, and high-protein option that’s ideal for lunch, dinner, or even post-workout recovery.
Do you think salads can truly be satisfying as a full meal, or do you see them more as a side dish?
What’s your favorite way to add protein to your salads — eggs, chicken, tofu, or beans?
How do you balance flavor and health in your daily meals?
Ingredients (Serves 2–3)
Salad Base:
3 cups chopped iceberg or romaine lettuce
1 small broccoli head, lightly steamed or blanched
1 medium yellow bell pepper, diced
1 medium tomato, chopped
2 large hard-boiled eggs, sliced
½ cup diced cooked ham (about 80 g)
2 slices cooked bacon, crumbled
1 medium ripe avocado, sliced thinly
2 tbsp grated Parmesan or cheddar cheese
Dressing:
2 tbsp extra virgin olive oil
1 tbsp apple cider vinegar (or lemon juice)
1 tsp Dijon mustard
1 tsp honey (optional for balance)
Salt and freshly ground black pepper, to taste
½ tsp garlic powder or minced garlic
Preparation Steps
- Prepare the eggs:
Place eggs in a saucepan and cover them with cold water. Bring to a gentle boil, then simmer for 9–10 minutes.
Transfer them to ice water, peel, and slice into halves or quarters. - Blanch the broccoli:
Boil water with a pinch of salt. Add broccoli florets and cook for 1 minute, just until bright green and tender-crisp.
Immediately transfer to cold water to preserve color and texture. Drain well. - Cook the bacon:
In a small skillet, cook bacon until crisp over medium heat. Place on paper towels to drain excess fat, then crumble into small bits. - Prepare the dressing:
In a small bowl, whisk together olive oil, apple cider vinegar, mustard, honey, garlic, salt, and pepper until smooth and emulsified. - Assemble the salad:
In a large bowl, combine lettuce, broccoli, bell pepper, tomato, ham, and eggs.
Drizzle the dressing evenly and toss gently to coat. - Top and garnish:
Arrange the sliced avocado beautifully on top. Sprinkle with bacon bits and grated cheese.
Finish with a generous crack of black pepper for flavor and presentation. - Serve immediately:
Serve the salad chilled or at room temperature. Enjoy as a standalone meal or pair with whole-grain toast for extra fiber.
Nutritional Highlights (Approx. per serving)
Calories: ~420 kcal
Protein: 22 g
Carbs: 10 g
Fat: 33 g (mostly healthy fats from avocado & olive oil)
Fiber: 7 g
Tips & Variations
For a vegetarian version, omit bacon and ham, and replace with roasted chickpeas or tofu.
Add sunflower seeds or chopped almonds for crunch.
Replace the dressing with Greek yogurt dressing for a creamy twist.
Make it a full meal by adding grilled chicken or shrimp.
enjoy