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%


    Omit the tomatoes.


    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%