Craving a meal that’s bursting with freshness and a satisfying crunch? This easy keto salad is your answer. It’s designed to be a simple, single-serving powerhouse of flavor that you can whip up in just 10 minutes. Use this recipe as your guide and feel free to get creative with your favorite keto-friendly ingredients. It’s proof that a quick lunch can be both incredibly delicious and nourishing.
Ingredients
• For the Basil Vinaigrette
• 2 cups / 60 g fresh basil leaves
• 1 cup / 240 ml light-tasting oil, such as avocado 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
• For the Salad
• 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
Instructions
1. First, make the vinaigrette. Place all vinaigrette (basil, oil, lemon juice, garlic, sweetener, lemon zest, and salt) in a blender or food processor. Blend until the basil leaves are broken down into small specks.
2. Transfer the dressing to an airtight container.
3. To assemble the salad, place the chopped lettuce in a large serving bowl.
4. Top the lettuce with the tomatoes, cucumber, celery, black olives, red onions, and fresh mint.
5. Shake the vinaigrette well, then drizzle ¼ cup / 60 ml over the salad and enjoy immediately.
Nutritional Information
• Per salad, made with Basil Vinaigrette
• Calories:** 476
• Total Fat:** 42 g
• Saturated Fat:** 5.1 g
• Sodium:** 608 mg
• Carbohydrates:** 18 g
• Dietary Fiber:** 6.5 g
• Net Carbs:** 11.5 g
• Protein:** 6.5 g
Pro Tips
• For meal prep, store the salad and vinaigrette in separate airtight containers in the fridge for up to 3 days.
• To make this recipe nightshade-free, simply omit the tomatoes.
• For a low-FODMAP version of the vinaigrette, omit the garlic and replace ¼ cup / 60 ml of the oil with garlic-infused oil. Use stevia as the sweetener.
• To make the vinaigrette vegan, use erythritol or stevia instead of honey.
• Don’t be afraid to customize! Swap in any keto-friendly veggies you have on hand, like bell peppers, radishes, or avocado.
FAQ
Q: How many net carbs are in this keto salad
A: This easy keto salad contains 11.5 grams of net carbs per serving, including the basil vinaigrette.
Q: Can I prepare this keto salad ahead of time
A: Yes, this salad is perfect for meal prep. For the best results, store the salad ingredients and the vinaigrette in separate airtight containers in the fridge for up to 3 days. Combine just before eating to keep it crisp.
Q: How can I make this salad recipe vegan
A: The salad itself is naturally vegan. To make the basil vinaigrette vegan, simply use a keto-friendly sweetener like erythritol or liquid stevia instead of honey.
Q: What are some good substitutions for this salad
A: Feel free to customize this salad with any keto-friendly vegetables you have. Good additions or substitutions include bell peppers, radishes, or avocado. You can also omit the tomatoes for a nightshade-free version.
