keto-friendly salad recipesketo

| Keto-friendly salad recipes |

When we think of salads we tend to automatically think of plain flavours, but salads don't have to be boring. Go beyond the leafy kale salads and rabbit food by including nutritious ingredients that's you would actually eat on their own. Think cheese, fish, nuts. You want your salad to have different textures, flavours and colours. This will allow you to actually enjoy what you're eating, and making you look forward to put your salad together. This will have a long term positive impact as this will get rid of your cravings, which will stop you from falling into your unhealthy food habits.

The good news is that we have listed below 5 keto friendly, salad ingredients that wont make you feel like you're on a diet. You can also use your imagination and get creative with your salad.

Mediterranean Grilled Chicken Salad

Servings: 4 | Prep Time: 10 minutes | Total Time: 30 minutes 

shrimpo de gallo salad
credits: CHARLIE GILLETTE
INGREDIENTS
  • 2 boneless skinless chicken breasts (about 1 1/4 pounds)
  • 1 tsp. ground coriander
  • 1 tsp. dried oregano
  • Kosher salt
  • Freshly ground black pepper
  • 5 tbsp. extra-virgin olive oil
  • 4 tbsp. red wine vinegar
  • 1 tbsp. freshly chopped parsley
  • 4 romaine hearts, chopped
  • 3 Persian cucumbers, thinly sliced
  • 1 c. grape or cherry tomatoes, halved
  • 2 avocados, sliced
  • 4 oz. feta, crumbled
  • 1/2 c. pitted kalamata olives, halved

 

DIRECTIONS
  1. Heat grill to medium-high. Season chicken with coriander, oregano, salt, and pepper. Grill, covered, turning halfway through, until golden and no longer pink, 18 to 22 minutes. Let rest 5 minutes, then slice.
  2. Meanwhile, make dressing. Whisk olive oil, red wine vinegar, and parsley in a small bowl and season with salt and pepper.
  3. Divide lettuce, cucumbers, tomatoes, avocado, feta, and olives among four serving bowls. Top with sliced chicken, then drizzle with dressing.

Shrimpo de Gallo

8 Servings | Prep Time: 10 minutes | Total time: 25 minutes 

shrimpo de gallo salad
credits: CHARLIE GILLETTE

INGREDIENTS

  • 1 tbsp. extra-virgin olive oil
  • 1 clove garlic, minced
  • 1/4 tsp. chili powder
  • 1 lb. large shrimp, tails removed
  • Kosher salt
  • 1 1/2 lb. tomatoes, seeded and finely diced (about 3 cups)
  • 1/2 c. finely chopped white onion
  • 1/2 c. finely chopped cilantro
  • 2 jalapeño peppers, seeds removed and finely diced
  • 1 avocado, finely diced
  • 2 tbsp. fresh lime juice
  • Tortilla chips, for serving

 

DIRECTIONS
  1. In a large skillet, heat oil over medium-high. Season shrimp with salt and add to skillet along with garlic and chili powder. Season with salt. Cook, tossing occasionally, until shrimp are pink and just cooked through, about 3 minutes. Using a slotted spoon, transfer shrimp to a cutting board to cool.
  2. Roughly chop shrimp into small pieces and scrape into a medium bowl. Add tomatoes, onion, cilantro, jalapeños, lime juice, and avocado, and  season with salt.
  3. Mix until combined and serve with tortilla chips.

Chicken Salad Stuffed Avocados

8 Servings | Prep Time: 10 minutes | Total Time: 10 minutes 

chicken stuffed avocado salad
Credits: ETHAN CALABRESE
INGREDIENTS
  • 2 avocados, pitted
  • 2 c. shredded rotisserie chicken
  • 1/4 c. red onion, minced
  • 1/3 c. mayonnaise
  • 2 tbsp. Greek yogurt
  • Juice of 1 lemon
  • 1 1/2 tsp.
  • Dijon mustard
  • Kosher salt
  • Freshly ground black pepper
  • Chopped parsley, for garnish

 

DIRECTIONS
  1. Scoop out avocados, leaving a small border. Dice avocado and set aside.
  2. Make chicken salad: In a large bowl, mix together chicken, onion, mayo, greek yogurt, lemon juice, and mustard. Fold in diced avocado. Season with salt and pepper.
  3. Divide salad among 4 avocado halves. Garnish with parsley.

Shrimp Salad

2 Servings | Prep Time: 5 minutes | Total Time: 20  minutes 

shrimp salad
Credits : PARKER FEIERBACH
INGREDIENTS
FOR SALAD
  • 1 lb. shrimp, peeled and deveined
  • 1 tbsp. extra-virgin olive oil
  • Kosher salt
  • Freshly ground black pepper
  • 1/4 red onion, finely chopped
  • 1 stalk celery, finely chopped
  • 2 tbsp. freshly chopped dill
  • Toasted bread or butterhead or romaine lettuce, for serving
FOR DRESSING
  • 1/2 c. mayonnaise
  • Juice and zest of 1 lemon
  • 1 tsp. dijon mustard

DIRECTIONS

  1. Preheat oven to 400°F. On a large baking sheet, toss shrimp with oil and season with salt and pepper.
  2. Bake until shrimp are completely opaque, 5 to 7 minutes.
  3. In a large bowl, whisk together mayonnaise, lemon juice and zest, and dijon and season with salt and pepper. Add cooked shrimp, red onion, celery, and dill to bowl and toss until combined.
  4. Serve on bread or over lettuce.

Greek Salad (Horiatiki)

CAL/SERV: 220 | Serving: 4 | Prep Time: 15 minutes | Total Time: 15 minutes

greek salad
Credits: ETHAN CALABRESE
INGREDIENTS
FOR THE SALAD
  • 1 pt. grape or cherry tomatoes, halved
  • 1 cucumber, thinly sliced into half moons
  • 1 c. halved kalamata olives
  • 1/2 red onion, thinly sliced
  • 3/4 c. crumbled feta
FOR THE DRESSING
  • 2 tbsp. red wine vinegar
  • Juice of 1/2 a lemon
  • 1 tsp. dried oregano
  • Kosher salt
  • Freshly ground black pepper
  • 1/4 c. extra-virgin olive oil
DIRECTIONS
  1. Make salad: In a large bowl, stir together tomatoes, cucumber, olives, and red onion. Gently fold in feta.
  2. In a small bowl, make dressing: Combine vinegar, lemon juice, and oregano and season with salt and pepper. Slowly add olive oil, whisking to combine.
  3. Drizzle dressing over salad.

Source: delish.com

Don’t Forget to Check Out the Rest of Modaedit!
Make sure to follow Modafirmaedit on Instagram to receive future blog updates!

DISCLAIMER: We work to always credit the correct original source of every image we use. If you think a credit may be incorrect, please contact us at modafirmateam@modafirma.com

Author: Hamidah Rahman

Published in wellness on

Responses

Your email address will not be published. Required fields are marked *

+