Every year as spring comes to the west coast, I ditch my sweaters and soup and start craving SALADS!
Salads are a great option for eating out on Keto. I can find a low carb salad option at any restaurant. I often add grilled salmon for some healthy protein.
But sometimes when the weather is warm, I like to make Salads at home. I throw a bunch of ingredients into a giant bowl and enjoy it on my patio, or better yet, in my Jacuzzi. I especially love this Chopped Greek Salad recipe. The best thing about it is that you can customize it to include all of your favorite things. I love adding salami, pepperoni, and avocado.
This Keto Recipe is from my first Cookbook, The Easy 5-Ingredient Ketogenic Diet Cookbook. This cookbook also includes recipes for a BLT Breakfast Salad, Shrimp and Avocado Salad, Blue Cheese and Bacon Kale Salad and many more!
Keto Chopped Greek Salad
2 cups chopped romaine
1/2 cup halved grape tomatoes
1/4 cup sliced black olives (I like Kalamata)
1/4 cup feta cheese crumbles
2 tablespoons vinaigrette salad dressing (I use Primal Kitchen Greek Vinaigrette)
Ground Black Pepper
1 tablespoon olive oil
In a large bowl, combine romaine, olives, tomatoes, feta, and dressing.
Sprinkle pink salt and pepper. Drizzle with olive oil and toss to combine.
Divide between two bowls and serve.
Variations: Make this recipe your own. You can replace the feta cheese with goat cheese. Add red onion or chopped cucumbers. You can even top the salad with finely chopped Genoa salami or pepperoni.
MACROS, per serving:
Calories: 202, Total Fat: 19g, Carbs: 4g, Fiber: 2g, Net Carbs: 3g, Protein: 4g