Keto Cobb Salad

It’s SPRING! Which means I’ll blink and it’ll be summer, and if I don’t get a handle on my weight loss plan I’ll be packing for my cruise and sadly folding in both my Spanx bathing suit and shaper… yet again. That’s no bueno.

Because abs are made in the kitchen, even though I’ve committed to letting Shaun T kick my ass in cize I know that I still have to eat healthy.


If you’ve trolled through some of my recipes, you’ll see that I have committed (& I’m working on committing The Husband) to a low carb, high (healthy) fat ketogenic diet. I’ve been on it for a while even though I just recently started getting a real handle on it, and now that I have I’m in love with it!  Since avocado is a superfood and a healthy fat, I figured it was time to try my taste buds at a cobb salad, and 24 hours later I am still lusting after that salad! When I tell you that I will be adding this to my weekly menu rotation, please believe me! More than that, this salad has taught me a few things that I will never do again:

  1. Buy packaged “real” bacon pieces to put on my salad
  2. Eat a salad with store-bought ranch dressing
  3. Rush the salad-making process

If someone has told you that bacon isn’t good for you, don’t believe them. If you don’t like the cost of nitrate-free bacon, I’m right there with you. I am, however, going to plead with you to splurge and spend the extra $1 – $2 for the organic bacon and then surrender yourself to the delicious freshness and then tell me that you’ll ever go back to a bacon-free life! You won’t.

Unfortunately, my son still prefers the store-bought ranch over my super fresh, super delicious ketogenic ranch dressing, but he’s 6, so you’ll forgive me if I don’t take his underdeveloped taste buds very seriously.

I know that a salad is supposed to be a “quick meal,” but the time that it took to put a little extra love (as The Husband calls it) into making this salad was so very worth it. Thus far in my salad-eating life I have never had or been able to recreate a salad as awesome as the California Dreaming dinner salad that I used to get at least once a week… until now. This was in fact one of the biggest and best salads that I’ve had in a long time and even though I usually leave something on my plate, this time there wasn’t a morsel left!

Do your mouth a favor and make this salad.

…and don’t forget to check out my other recipes on KoKoa Magazine.


Keto Cobb Salad
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  • Bourbon marinated salmon filet (from Publix)
  • 2 boiled eggs
  • 1 avocado
  • 4 slices organic bacon
  • Sliced cherry tomatoes
  • Lettuce (I used iceberg)
  • ½ Tbsp. grassfed butter


  • Chop your eggs, cube the avocado, slice the tomatoes and set aside. Over medium high heat, fry the bacon, chop, and set aside. Reserve about 1 ½ tablespoons of the rendered fat and add to it the ½ tablespoon of butter. Once the butter is melted add the salmon and cover. Cook covered for about 5 – 7 minutes and turn. Cover and continue cooking until easily flaked with a fork. Set aside to cool slightly then chop.
  • On your plate or in a bowl, lay out the lettuce. Add the toppings in your desired order, drizzle with salad dressing, and enjoy.



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