Servings: 2 · Prep Time: 8 mins · Cooking Time: 20 mins
Total Time: 28 mins

Dinner | Salads & Starters | Autophagy Friendly | Keto

This simple yet tasty salad is loaded with healthy fats from eggs and avocado, green salad and bacon wrapped asparagus. This makes for a filling lunch or a quick and easy dinner option.



  • olive oil (2 tbsp)
  • lemon zest (1 tsp)
  • fresh thyme leaves (1 tsp)
  • garlic (1 clove minced)
  • lemon juice (1/2 tbsp)
  • mustard (1/2 tsp)
  • salt and freshly ground black pepper to taste (pinch)


  • streaky bacon (8 rashers)
  • asparagus spears (6 medium)
  • mixed baby leaf salad (2 cups)
  • eggs (2 medium)
  • avocado (1 small peeled and sliced into 8 strips)
  • salt and freshly ground black pepper to taste (pinch)


To prepare the dressing, add all ingredients to a small mixing bowl and whisk together well to combine. Set aside.\n\nPreheat the oven to 200 degrees Celsius, 180 for fan assisted.\n\nWrap each asparagus spear with bacon so that it covers the stalk. Arrange the asparagus spears across a shallow oven tray and sprinkle with a little salt and pepper. Roast for 18-20 minutes until the asparagus is tender and the bacon is crisp and golden.\n\nWhilst the asparagus is cooking, add the eggs to a pan of water so that they are covered. Bring to a boil then simmer for 4-5 minutes. Rinse immediately under cold water, peel and set aside.\n\nAdd the salad leaves to a serving bowl along with the sliced avocado. Arrange the asparagus on the plate.\n\nSlice the eggs in half and add to the serving bowl.\n\nDrizzle over the dressing to serve.\n