SERVES 1

PREP TIME: 10 minutes

COOK TIME: —

Fresh! Fresh! Sometimes you need a bunch of crunch-tastic veggies, and this salad gives you just that. This recipe is meant to show you just how easy it is to whip up a satisfying keto salad for one, with whatever you have on hand. Get creative here! Use this recipe as a guide, or go wild with your own keto ingredients.

1 small head romaine lettuce, chopped

8 cherry or grape tomatoes, halved

½ cucumber, seeded and chopped

1 celery stick, chopped

¼ cup (45 g) pitted black olives, chopped

2 tablespoons diced red onions

2 tablespoons chopped fresh mint

¼ cup (60 ml) vinaigrette of choice

Place the lettuce in a large serving bowl. Top with the remaining salad ingredients, then drizzle with the vinaigrette and enjoy.

STORE IT: Store the salad and vinaigrette in separate airtight containers for up to 3 days.

Per salad, made with Basil Vinaigrette & Marinade:

calories: 476 | calories from fat: 378 | total fat: 42 g | saturated fat: 5.1 g | cholesterol: 0 mg

sodium: 608 mg | carbs: 18 g | dietary fiber: 6.5 g | net carbs: 11.5 g | sugars: 7.1 g | protein: 6.5 g

FAT : 79%
CARBS : 15%
PROTEIN : 5%

make it AIP/NIGHTSHADE-FREE:

Omit the tomatoes.

MAKE IT AT HOME

Replace store-bought vinaigrette with one of my homemade versions. My favorite for this recipe is the Basil Vinaigrette.

MAKES 1½ cups (350 ml)

PREP TIME: 5 minutes

COOK TIME: —

There’s this pâté recipe on my blog, Healthful Pursuit (healthfulpursuit.com), that I created in 2012 and continues to be one of my favorite recipes to this day. Now, there’s only so much almond-based pâté a girl can eat, so I decided to take all the flavors from the pâté and make a dressing version!

2 cups (60 g) fresh basil leaves

1 cup (240 ml) light-tasting oil, such as avocado oil or light olive oil

½ cup (120 ml) lemon juice

2 cloves garlic

2 teaspoons honey, 1 teaspoon erythritol, or 3 drops liquid stevia

Grated zest of 1 lemon

½ teaspoon finely ground sea salt

  1. Place all the ingredients in a blender or food processor. Blend until the basil leaves are ¼-inch (6-mm) specks.
  2. Transfer the dressing to a 14-ounce (415-ml) or larger airtight container.
  3. When ready to serve, give the container a little shake and enjoy.

STORE IT: Keep in the fridge for up to 4 days.

make it AIP:

Do not use erythritol.

make it LOW-FODMAP:

Omit the garlic and replace ¼ cup (60 ml) of the oil with garlic-infused oil. Use stevia.

make it VEGAN:

Do not use honey.

Per tablespoon, made with avocado oil and honey:

calories: 85 | calories from fat: 82 | total fat: 9.1 g | saturated fat: 1.1 g | cholesterol: 0 mg

sodium: 40 mg | carbs: 0.7 g | dietary fiber: 0.1 g | net carbs: 0.6 g | sugars: 0.6 g | protein: 0.1 g

FAT : 96%
CARBS : 3%
PROTEIN : 0%