Keto Arugula Breakfast Salad

Keto Arugula Breakfast Salad Recipe – 7 net carbs! A light and filling low carb salad for breakfast or brunch. Paleo, Whole30, gluten free, grain free, dairy free, sugar free, clean eating, real food.

Salads are not just for lunch and dinner. Lately, I’m having such a crush on this keto arugula breakfast salad!

They’re light, yet filling, and a fun way to get in even more greens. Even though it’s still bacon and eggs, it feels more exciting and fresh!

Keto Arugula Breakfast Salad

The flavor combo I have been loving is tossing the salad with my marinated onion oil as the dressing. Then topping it with 2 poached eggs, avocado, marinated onions, garden tomatoes and then a slice of crispy bacon.

The soft, pillowy poached eggs with the peppery arugula, acid from the onions + tomatoes, creamy fat from the avocado and salty crispy bacon is a match made in flavor heaven!

If you make this keto arugula breakfast salad be sure to leave a comment and give this recipe a rating! I love to hear from you all and always do my best to respond to each and every comment. And of course, if you do make this recipe, don’t forget to share and tag me on Instagram! Looking through the photos of recipes you all have made is my favorite!

Keto Arugula Breakfast Salad

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• Author: Natalie
• Prep Time: 5 minutes
• Cook Time: 5 minutes
• Total Time: 10 minutes
• Yield: 1 1x

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Ingredients

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• 1 cup organic baby arugula
• 1.5 tablespoons marinated onion oil
• 2 eggs, poached
• 1/2 an avocado, sliced
• 1/4 cup marinated onions
• 1/4 cup tomatoes (I love using my garden cherry tomatoes)
• kosher salt + fresh cracked pepper
• 1 slice of cooked bacon

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Instructions

1. In a medium size bowl, toss the baby arugula in the marinated onion oil. Transfer to a plate.
2. Top the arugula with the poached eggs, sliced avocado, tomatoes and marinated onion. Season the eggs and avocado with kosher salt and pepper. Serve with a slice of bacon. Enjoy!

Notes

Dressing: If you don’t have marinated onions, you can substitute 1 tablespoon olive oil and 1 teaspoon red wine vinegar for the salad dressing to toss the baby arugula in.

Greens: I love using baby arugula for it’s peppery bite. You could also use baby spinach or baby greens.

 

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