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5 KETO SALDS RECIPES

 

5 Simple and Delicious Keto Salads Recipes

The ketogenic diet is a low-carb and high-fat eating method that’s popular for weight loss.


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1. Taco salad

This healthy taco salad is ready in under 30 minutes.

Ingredients
  • 1/2 pound (225 grams) of ground beef
  • 2 cups (100 grams) of romaine lettuce, chopped
  • 1/2 of a medium avocado, sliced
  • 1/4 cup (60 grams) of cherry tomatoes, chopped
  • 1 ounce (28 grams) of cheddar cheese, grated
  • 1/4 cup (60 grams) of sour cream
  • 1 tablespoon (7 grams) of diced red onions
  • 1 tablespoon (15 ml) of extra virgin olive oil
  • 1 teaspoon of ground cumin
  • 1 teaspoon of ground paprika
  • Salt and pepper to taste

Instructions:

  1. Heat olive oil over medium-high heat. Add ground beef and cook until brown.
  2. Add cumin, paprika, salt, and pepper. Let the beef cool slightly.
  3. Mix the lettuce, tomatoes, avocado, and onion, and serve on two plates.
  4. Top the salad with beef, then garnish with cheese and sour cream.
NUTRITION FACTS

Per serving (serves two):

  • Calories: 555
  • Protein: 25 grams
  • Fat: 47 grams
  • Carbs: 9 grams
  • Fiber: 4 grams

This delicious pesto-salmon salad is simple and ready in under 20 minutes.

Ingredients

  • 1/2 pound (225 grams) of salmon or two 4-ounce (225-gram) salmon fillets
  • 8 ounces (220 grams) of baby spinach, raw
  • 4 tablespoons (60 grams) of green pesto
  • 2 tablespoons (30 ml) of extra virgin olive oil
  • 2 teaspoons (10 ml) of lemon juice
  • Salt and pepper to taste

Instructions:

  1. Preheat your oven to 400℉ (200℃) and grease a baking dish with 1 tablespoon (15 ml) of oil.
  2. Place the salmon skin-down on the baking dish. Spread the pesto evenly on top. Squeeze the lemon juice over the pesto and season with salt and pepper.
  3. Bake the salmon for 15–20 minutes, or until it flakes easily.
  4. While the salmon is baking, sauté the spinach in a pan with 1 tablespoon (15 ml) of olive oil for 2 minutes, or until the leaves have wilted.
  5. Once cooked, remove the salmon and serve it over the spinach.
NUTRITION FACTS

Per serving (serves two):

  • Calories: 340
  • Protein: 29 grams
  • Fat: 23 grams
  • Carbs: 6 grams
  • Fiber: 3 grams

This simple avocado-shrimp salad is keto-friendly and ready in under 30 minutes.

Ingredients

  • 1/2 pound (225 grams) of raw shrimp, peeled and deveined
  • 1 medium avocado, diced
  • 1/2 of a red onion, diced
  • 2 cups (100 grams) of romaine lettuce, chopped
  • 1/4 cup (60 grams) of cherry tomatoes
  • 2 tablespoons (30 grams) of butter, melted
  • 1 tablespoon (15 ml) of extra virgin olive oil
  • 1 tablespoon (15 ml) of lemon or lime juice
  • Salt and pepper to taste

Instructions:

  1. Heat the pan over medium-high heat, then add the butter and shrimp. Cook thoroughly and set shrimp aside on a plate.
  2. In a large mixing bowl, add the lettuce, avocado, and cherry tomatoes. Drizzle with olive oil and lemon or lime juice, then toss.
  3. Garnish with shrimp and serve. Season with salt and pepper if desired.
SUMMARY

Per serving (serves two):

  • Calories: 449
  • Protein: 25 grams
  • Fat: 35 grams
  • Carbs: 10 grams
  • Fiber: 7 grams





Ingredients 

  • 4 cups (170 grams) of baby kale, chopped
  • 1 medium avocado, sliced or cubed
  • 2 tablespoons (30 grams) of extra virgin olive oil
  • 1 ounce (28 grams) of pine nuts
  • 1/2 tablespoon (8 ml) of lemon juice
  • Salt and pepper to taste

Instructions:

  1. In a large mixing bowl, add the kale and olive oil. Massage the oil gently into the kale for 1–2 minutes, or until the leaves have softened.
  2. Add the pine nuts, lemon juice, and avocado, then toss. Season with salt and pepper if desired.
  3. Serve immediately.
NUTRITION FACTS

Per serving (serves two):

  • Calories: 286
  • Protein: 6 grams
  • Fat: 26 grams
  • Carbs: 14 grams
  • Fiber: 7 grams

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