Mini keto cobb salad in a bacon cup. This fun twist on a California classic is full of great flavor and makes a perfect low carb appetizer. This post is sponsored by California Avocados.
Oh, hello there California Avocados. I’ve been waiting for you. I’ve been waiting…what is it now…about 7 long months. Seven long tortuous months that I’ve had to live without you. It’s cruel, you know, to treat me so. To come into my life and make me fall in love with you and then to just slowly disappear and leave to me on my own. Suffering. Wishing, wishing, wishing there was another avocado as perfect as you. Looking longingly at all the avocados in the markets and grocery stores, but knowing in my heart of hearts that they just won’t compare. That if I succumb, if I try to bring another avocado home, that I will inevitably be disappointed.
I do sometimes succumb. And I am inevitably disappointed. As I cut into that bumpy green-black alligator skin, my breath is bated, and I’m hoping to see creamy bright green flesh, unmarred by brown spots. Alas, brown mealy flesh abounds and I shake my head, sigh in frustration, and realize it’s my own fault. I should have known better. I should have known I just had to wait for you to come back into my life, that the start of spring would see you wander back into the grocery stores and back into my life. You, avocado perfection, are worth the wait.
Think I am kidding? I am not. While I may be waxing a bit poetic on the perfection of California Avocados, they really are worth the wait. And they are pretty perfect. And I AM continually frustrated by other avocados if I buy them at other times of the year. Whereas when those CA Avocados come into season in late March, it’s like the clouds part and the sun shines and I am in avocado heaven.
So to celebrate the start of California Avocado season with a fun twist on an iconic California recipe. Cobb Salad is always a great keto meal, and highlights the wonderful flavor of avocados perfectly. But have you ever had a mini Cobb Salad inside a bacon cup? These are fun and delicious and perfect as a party appetizer. Or eat three of them and call it dinner! You can’t fit that much inside each little bacon cup so use just a little bit of everything to give that traditional Cobb Salad flavor. Make as few or as many as you’d like. Just don’t forget the California Avocado. It’s the star of the show.
Cobb Salad Bacon Cups
- 12 slices thin cut bacon
- 1 cup finely chopped romaine lettuce
- ½ cup chopped cooked chicken
- ½ California Avocado chopped
- 1 hardboiled egg thinly slices
- ¼ cup chopped tomato
- 2 tablespoon crumbled bleu cheese optional
- Dressing of choice
- Preheat the oven to 425F. Turn a standard size muffin tin upside down and cover with foil, shaping tightly against the cups.
- Cut 6 of the bacon slices in half. Cover the each muffin cup with two halves of bacon in an X pattern over the bottom. Wind one full-length piece of bacon around the sides each cup so that and secure with a toothpick.
- Bake the bacon cups until done to your liking. I found this to be about 35 minutes for crispy bacon. Remove and let cool for 20 minutes, then remove the toothpicks and take the cups off the foil, turning right side up.
- Divide the lettuce, chicken, avocado, egg, tomato, and bleu cheese among the cups.
- Top with your favorite dressing and serve. Or don't dress at all, they are tasty without it!
Many thanks to California Avocados for sponsoring this recipe.