Salads can be a great addition to a keto diet, as they are typically low in carbohydrates and high in healthy fats and fiber. The ketogenic diet is a low-carb, high-fat diet that is designed to help the body enter a state of ketosis, where it burns fat for fuel instead of carbohydrates.
When making a salad on a keto diet, it’s important to focus on ingredients that are low in carbohydrates and high in healthy fats and protein.
If you aren’t loading up on this EASY flavor-packed option, you’re missing out. 🌿💚
Add these ingredients to your next grocery shopping list and have a salad/appetizer/meal worth a million bucks. . Here is how I made it:
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Directions
- I Started with some burrata cheese. This is essentially a big mozzarella cheesed filled with creamy cheese in the middle. So good.
- Topped the burrata with some basil pesto. .
- Added some more fresh basil on top.a into the other half.
- Added some fresh local tomatoes. Flavor is key here… so go for heirloom tomatoes, local tomatoes, or tomatos that smell good. Life’s too short for bad tomatoes.
- Sprinkle with some sea salt, fresh ground pepper, and whatever else you want on top. .
- Drizzle some delicious extra virgin olive oil on top. . Eat as-is with a fork, use some crackers, or if you’re feeling particularly adventurous, some sourdough or fresh bread would be super appropriate. . Hands down one of my favorite meatless options.
Eating Keto is simple🥑🧀🥘
– Fewer carbs
– More healthy fats
– Easy and delicious recipes
– Happy and healthy lifestyle choice
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![Follow @conveganence for daily vegan recipes!
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Recipe (yields 2-3 servings)
🌱Ingredients
- 1 small head cauliflower, wash & cut into florets & pat dry with paper towels
- 1 small green bell pepper, cubed
- 1/2 small red onion, cubed
- 2 cloves garlic - sliced
- 1/4 cup [40g] dry roasted cashews
- 4 dried Thai chilis/red chilis, softened in hot water & drained
- oil for frying & cooking
🌱Batter
- 3/4 cup [96g] all-purpose flour
- 1/2 - 3/4 cup ice-cold water
- 1/4 teaspoon salt
- a few shakes of white pepper
🌱Sauce Mix together 2 tablespoons soy sauce/tamari, 1/2 tablespoon thick dark soy sauce (for color), 1/2 tablespoon sugar & 3 tablespoons Chinese cooking wine/sherry/broth in a bowl & set aside.
✅Place batter ingredients in a large mixing bowl & stir to combine. The batter should be thick like a pancake batter.
✅Dredge florets in batter, shake off excess & fry until golden brown (temperature 375F/190°C & I used a small saucepan). Then drain on paper towels.
✅Alternatively, grease a baking sheet pan with oil, place coated florets on the pan. Brush florets with oil & bake at 485F/
250°C until light golden brown for about 20-25 mins, be sure to flip halfway. For the last few minutes, broil to get a crispier ure (oven time varies)
✅To make the sauce, in a heated non-stick pan with 2 teaspoons oil, sauté onion until translucent. Then add garlic, bell pepper, chili & continue to sauté until fragrant. Slowly pour in the sauce & cook to reduce it slightly. Please adjust the sauce based on the cauliflower's size.
✅Finally, add the cauliflower florets, cashews & quickly toss them with the sauce until all incorporated. Serve with rice for a delicious meal.
*Please be sure to dry florets well before coating or the liquid will slowly thin down
#veganfollowback #veganscotland #scottishvegans #veganig #veganinstaclub #glasgowvegan #scottishvegan #scottishfood #scottishfoodie #glasgowfoodie #scottishfood #glasgowvegan #veganglasgow #naturalprotein #vegetarianbreakfast #breakfasttoast #veganfryup](https://conveganence.com/wp-content/uploads/2021/01/131936854_109446914286957_7383745306959709095_n.jpg)
