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This keto dish made by our in-house chef, will blow your mind 🤯

  • 40 minutes
  • 4 servings
  • 458 calories



  • 3.5 oz / 100 g blue cheese
  • 1/2 cup / 100 ml milk


  • 9.8 oz / 280 g diced bacon
  • 4 heads little gem lettuce
  • 1/2 cup / 1 dl (100 ml) pecan nuts
  • 1 small beetroot
  • 2 avocados
  • 1 small red onion
  • 2.3 oz / 65 g mixed salad


  1. Mix the blue cheese and milk smooth with rod mixer.
  2. Cook the bacon crispy on medium heat in a frying pan.
  3. Cut the salads heads in half, place the flat side down in the same pan as the bacon, let it fry for a couple of minutes.
  4. Roughly chopped pecan nuts, thinly slice the onion and the beet.
  5. Cut the avocado into smaller pieces. And mix it all up with the mixed salad. Drizzle the dressing on top.

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