Print Recipe
5 from 1 vote
This easy keto side salad is packed with friendly fats and is a great addition to steaks, meat and fish dishes.
Prep Time10 mins
Cook Time0 mins
Total Time10 mins
Course: Salad, Side Dish
Cuisine: Mediterranean
Keyword: avocado, carb dodging, Dairy-Free, gluten free, low carb, low carb salad, Olive Oil, salad, Tomatoes, Vegan, Vegetarian
Servings: 2 people
Calories: 361kcal

Ingredients

To Make the Dressing

  • 1 tbsp extra virgin olive oil
  • ΒΌ lemon juiced
  • 1 tbsp balsamic vinegar

To Make the Salad

  • 1 avocado
  • 10 cherry tomatoes sliced into quarters
  • 50 g rocket (arugula)
  • 2 tbsp fresh basil chopped
  • 35 g pine nuts
  • salt and pepper to season

Instructions

  • To make the salad dressing, mix the olive oil, lemon juice and balsamic together with salt and pepper to taste. Put the dressing to one side.
  • Prepare the avocado by halving lengthways, removing the pit and cutting into squares. Scoop the chopped avocado out of the skin and add to a mixing bowl. Season with salt and pepper.
  • Add the cherry tomatoes, rocket, fresh basil, and pine nuts to the bowl with the avocado. Add the salad dressing, mix together and serve.

Nutrition

Calories: 361kcal | Carbohydrates: 16g | Protein: 6g | Fat: 33g | Fiber: 10g

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