What is a Low Carb Winter Salad?
Well, it’s a hearty, ‘meaty’ salad; low in carbs, of course, but still has leafy greens and other salad bits, to give you a delicious medley of flavours.
I don’t know about you, but I don’t eat a lot of salad during Winter; instead, we tend to enjoy more cooked veggies and such.
Seeing as it’s almost Spring, but not quite yet, I have to share this recipe with you – my Low Carb Winter Salad is just the thing to help you get into the habit of eating more salad and turning non-salad dishes into, well, salads!
A Low Carb Winter Salad, crammed with meaty goodness, creamy avocado and a tangy dijonnaise dressing.
Servings: 6-8
Time: 45 mins
Difficulty: easy
You will need:
A variety of salad greens {I used baby butter lettuce, watercress, wild rocket and bay spinach}
1 avocado, diced
Parmesan cheese, shaved
Olive oil
1 tbsp. dijonnaise {mix a teaspoon of dijon mustard with 1 tbsp. mayo}
Boerewors {500g}, chopped into bite-sized pieces
250g streaky bacon, cut into strips
Poached eggs {1-2 per person}
Red wine vinegar
Place the sausage and bacon in an oven dish and grill in the oven for about 35 minutes, rotating it every so often so that everything can brown nicely.
Drizzle the salad greens with some olive oil and a splash of red wine vinegar and add the cheese and avocado. Mix the dijonnaise with 2tbsp. of olive oil and sprinkle half over the salad.
Poach the eggs by bringing water to the boil in a deep pan or a small wok{I used a wok} and create a swirl.
Add a splash of vinegar.
Once the water has reached a gentle boil, carefully place each egg into the water using a teacup.
Let it cook for about 6 minutes for medium.
Add the bacon and sausage to the greens, then place the poached eggs on top and drizzle with the remaining dijonnaise dressing.
You can serve this dish as a complete meal and it’s kind of ideal for lazy days when you don’t feel like doing a lot of cooking.
Try these flavours in a casserole dish too! xx
