It’s no secret: I’m a HUGE fan of salads.
And of all the salads that exist, if I was forced to choose only one to eat for the rest of my days, I would most definitely have to elect Caesar.
For the longest time, though, I regarded Caesar Salad as a major artery blocking, fat producing factory, so I would only indulge on the rare occasion. I never thought, not in my wildest dreams, that I’d ever come to consider this fat bomb to be a part of a healthy diet, let alone that I would wanna boost its fat content even further by adding avocado to it.
To be honest, my brain is still trying to recover from the shock!
But it you’re on a keto diet, I swear that this kicked up version of an already outstanding classic will probably become your very best friend.
I mean hey, it’s got a whopping 70g of healthy fats, a decent 17g of protein and a mere 10g of net carbs, which you could bring even further down by losing the croutons, but honestly, those croutons are sooooooo yummy, it would be a shame to abandon the poor things on the side of the road.
I must say that I was especially proud of this particular salad, for I basically made everything from scratch, even the bacon! And the croutons, I made using the delicious Olive and Rosemary Faux’caccia that I’d whipped up a couple of days prior.
To say that it was the best Caesar Salad I’ve ever eaten would be an understatement.
And now, I’m ‘onna share with you how to make your very own. And I’m not even gonna charge your for that. I know, how fabulously generous of me… continue reading
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