Keto Avocado & Cheddar Breakfast Salad
You don’t need to flip a pancake or fry up a dozen eggs to start your morning right. This breakfast salad doesn’t just check the keto-friendly box—it wakes your brain up with creamy textures, crisp greens, and that sharp cheddar punch that makes you think, “Okay, now I’m actually excited to eat salad at 8 a.m.”
And yes, it’s still got all the comfort you want in the morning—just with better macros.
This isn’t a salad you push around your plate. It’s creamy, cheesy, crunchy, satisfying, and just rich enough to make you feel like you’re not skimping on anything. And it’s fast. Like… “chop, drizzle, eat” fast.
Let’s get you into it.
What You’ll Need
Here’s everything that goes into your new favorite breakfast. You can adjust the amounts depending on your hunger level or goals, but this is a solid base to start with:
| Ingredient | Amount |
|---|---|
| Mixed greens | 2 cups |
| Ripe avocado | 1, diced |
| Sharp cheddar cheese | ½ cup, shredded or cubed |
| Hard-boiled eggs | 2, sliced or quartered |
| Cherry tomatoes | 4–6, halved (optional) |
| Cooked bacon | 2 slices, chopped (optional) |
For the Dressing:
| Ingredient | Amount |
|---|---|
| Extra virgin olive oil | 3 tbsp |
| Lemon juice | 1 tbsp |
| Dijon mustard | ½ tsp (optional) |
| Garlic powder | Pinch |
| Salt and pepper | To taste |
Optional toppings: fresh herbs (like dill or chives), or a sprinkle of everything bagel seasoning if you’re feeling bold.
Tools You’ll Need
You don’t need a fancy kitchen setup to make this happen. A few basics are more than enough:
- Cutting board + sharp knife
- Salad spinner or clean towel (for drying greens)
- Small bowl and whisk (or just a fork) for the dressing
- Mixing bowl
- Measuring spoons (if you like precision)
That’s it. No blender. No weird tools you’ll use once and then forget you own.
Pro Tips
These aren’t rules. They’re just the little things I’ve figured out that can take this from “just fine” to “I’d make this again tomorrow.”
- Use cold eggs
If you’re boiling eggs specifically for this, let them chill first. Warm eggs in a cold salad are kind of awkward. - Mix your dressing in the same bowl
Pour your dressing ingredients into the bottom of the salad bowl, whisk, then toss the salad on top. Fewer dishes, better coating. - Shred your own cheese
Pre-shredded cheddar is convenient but coated in anti-caking stuff. Shredding it fresh gives you better flavor and texture. - Avocado last
Cut your avocado last to keep it from browning. A splash of lemon juice helps too, but freshness is key. - Salt carefully
Bacon, cheddar, and Dijon already bring saltiness. Add a little, taste, and adjust.
Substitutions and Variations
This salad is more of a blueprint than a strict plan. Mix and match depending on your mood or pantry situation:
| Want to swap… | Try this instead |
|---|---|
| Mixed greens | Kale, romaine, butter lettuce |
| Cheddar | Goat cheese, feta, pepper jack |
| Bacon | Smoked salmon, turkey bacon |
| Eggs | Soft-boiled, poached, or omit |
| Lemon juice | Apple cider vinegar, lime |
You can also add extras like sliced cucumbers, red onions, roasted peppers, or a few almonds or pumpkin seeds for crunch.
Make-Ahead Tips
If mornings are hectic (hi, same), you can prep a few components ahead:
- Eggs: Hard-boil and peel them in advance. They’ll keep for a week in the fridge.
- Dressing: Whisk up a batch and keep it in a jar. Shake before using.
- Greens: Wash and dry ahead of time. Store in a container with a paper towel to absorb moisture and keep them fresh longer.
Just wait to cut the avocado and toss everything together until right before you eat.
How to Make It
Here’s the play-by-play. No fluff, just simple steps that get you from ingredients to plate fast.
- Start with the dressing
In the bottom of your mixing bowl, whisk together the olive oil, lemon juice, Dijon, garlic powder, salt, and pepper. - Toss the greens
Add your mixed greens to the bowl and gently toss them with the dressing until they’re lightly coated. - Layer it up
Top the dressed greens with avocado, cheddar, egg slices, tomatoes, and bacon if using. - Optional toppings
Add herbs or seasoning if you’re into it. This is where it gets fun and customizable. - Serve immediately
This isn’t a “let it sit” salad. Avocado will brown and the greens can wilt. Best eaten fresh and crisp.
Nutritional Breakdown (Approx. per serving)
This will vary depending on your ingredients and portions, but here’s a ballpark estimate:
| Nutrient | Amount |
|---|---|
| Calories | 480–520 kcal |
| Fat | 40–45g |
| Protein | 18–22g |
| Net Carbs | 5–7g |
| Fiber | 7–9g |
High fat, moderate protein, low carb. Exactly what you want for a keto breakfast that actually keeps you full.
Storage & Leftovers
Let’s be honest—this salad doesn’t really want to be leftovers. The avocado browns, the greens wilt, and the whole thing loses its magic.
BUT, if you’ve got extra, here’s how to make the most of it:
- Undressed salad: Store in an airtight container, avocado removed. Keeps for a day.
- Dressing: Separate container, good for up to 5 days in the fridge.
- Avocado: Cut fresh when ready to serve.
If you’re packing this to go, keep everything separate and combine it right before eating.
FAQ
Can I make this dairy-free?
Yep. Leave out the cheddar or use a plant-based cheese alternative. You’ll still get healthy fats from the avocado.
Is it okay to use pre-boiled eggs from the store?
Totally. They’re not quite as fresh but still convenient and perfect if you’re short on time.
Can I make this vegetarian?
Absolutely. Just skip the bacon or replace it with roasted chickpeas or a sprinkle of hemp seeds for protein.
How do I make this more filling?
Add another egg, a scoop of cottage cheese on the side, or even grilled chicken breast if you’re not sticking strictly to breakfast.
Will this keep me full till lunch?
With the healthy fats from avocado, protein from eggs and cheddar, and fiber-rich greens, yes. It’s light but filling in that “I’m good for hours” kind of way.
Wrap Up
This isn’t one of those recipes you’ll try once and forget about. It’s fast, flexible, and feels like something you’d get from a fancy brunch spot—without the $18 price tag or the side of regret.
If you’re into clean, energizing starts to your day (and a little cheddar doesn’t scare you), this is worth making. And if you do? Let me know in the comments how it turned out, what you added, or any fun twist you gave it. I’d genuinely love to hear what you think.
Now go slice that avocado like you mean it.
