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This leans on cobb salad logic - hard-boiled eggs, crispy bacon, avocado, and blue cheese arranged over greens - but simplified down to a shorter ingredient list that's easier to keep genuinely low-carb. No corn, no croutons, nothing that quietly pushes the carb count up; just protein and fat doing the heavy lifting.
Prep Time
15 min
Per serving
480kcal
Calories
26g
Protein
8g
Cook Time
15 min
Servings
2 people
Difficulty
easy
Carbs
38g
Fat
5g
Fiber
2g
Sugar
Follow step-by-step with voice guidance.
Place the eggs in a saucepan and cover with cold water. Bring to a boil, then remove from heat, cover, and let sit for 10-12 minutes for fully set yolks.
Transfer the eggs to an ice bath to cool, then peel and slice or quarter them.
Cook the bacon in a skillet over medium heat for 5-6 minutes, until crispy, then drain on paper towels and crumble.
In a small bowl, whisk together the olive oil, red wine vinegar, Dijon mustard, salt, and black pepper to make the dressing.
In a large bowl, arrange the chopped lettuce, sliced eggs, crumbled bacon, diced avocado, and crumbled blue cheese.
Drizzle with the dressing just before serving.
Use the Ice Bath Every Time: Shocking hard-boiled eggs in ice water immediately after cooking stops the cooking process and makes them significantly easier to peel cleanly. Crisp the Bacon Fully: Slightly undercooked bacon can turn chewy and soggy in a salad, so cook it until genuinely crisp for the best texture contrast. Add Avocado and Dressing Last: Both are best added right before serving - avocado to prevent browning, and dressing to keep the lettuce from wilting too early.
With no beans, corn, or croutons, this salad comes in at roughly 8 grams of total carbs per serving, making it well-suited for a keto or low-carb eating plan.
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