Salad may seem like a keto no-brainer, but you’d be surprised how quickly the carb count can rise depending on what ingredients you add (raisins or apples, anyone)? These two salads are full of flavor while keeping the carb counts low enough for keto diets.
1 cup chopped unpeeled cucumber
1 cup chopped tomato
1/2 cup chopped red bell pepper
1 tbsp chopped fresh cilantro
1 tbsp chopped fresh Italian flat-leaf parsley
2 tbsp freshly squeezed lemon juice with zest
1/2 tsp minced jalapeño pepper (optional)
- Combine the cucumber, tomato, bell pepper, cilantro and parsley in a medium bowl.
- Pour the lemon juice and zest over top, and add jalapeño and pepper (if using). Toss to combine and serve immediately. It will keep in an airtight container stored in the refrigerator for up to 2 days, but fresh is best, as it loses its crispness rapidly.
Yields 4 servings
Source: The Vegiterranean Diet by Julieanna Hever (Da Capo)
Wakame Cucumber Salad
2–3 4” strands dried wakame
3 green onions
2 tbsp rice (or red wine) vinegar
2 tbsp olive oil
2 tbsp sesame oil
1 tbsp fresh, juiced ginger
pinch sea salt
toasted sesame seeds, to taste
- Boil 2 cups of water and remove from heat. Soak wakame for 15 minutes (or prepare to package directions). Drain, rinse to cool and chop into small pieces.
- Slice cucumbers down the middle, scoop out seeds and slice thinly. Chop green onions finely. Mix together in a medium bowl.
- In a small bowl, combine vinegar, oils, ginger and sea salt. Stir into salad and garnish with sesame seeds.
Yields 3 servings
Source: Kacie Loparto
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**These statements have not been evaluated by the Food and Drug Administration. This product is not intended to diagnose, treat, cure or prevent any disease.