Keto Fatoush Salad
Elevate your low-carb lifestyle with this vibrant and refreshing Keto Fatoush Salad, a delicious twist on the classic Middle Eastern favorite! Crisp Romaine lettuce, juicy cherry tomatoes, crunchy cucumbers, and zesty red radishes are expertly tossed with fresh parsley and mint, infusing each bite with herby goodness. The tangy dressing, made with olive oil, lemon juice, and a touch of sumac, ties the salad together with bold, citrusy flavor. Almond flour tortilla crisps replace the traditional pita chips, adding a satisfying crunch while keeping it keto-friendly. Garnished with roasted sesame seeds, this salad is not only bursting with texture but also packed with wholesome, nutrient-rich ingredients. Perfect as a refreshing side or light main dish, it’s a must-try for those looking to enjoy a low-carb, Mediterranean-inspired treat!
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Recipe Information
Ingredients
- 1 head Romaine lettuce
- 1 medium Cucumber
- 10 Cherry tomatoes
- 0.25 medium Red onion
- 5 medium Red radishes
- 0.5 cup Parsley
- 0.25 cup Mint leaves
- 0.25 cup Olive oil
- 2 tablespoons Lemon juice
- 1 teaspoon Sumac
- 0.5 teaspoon Salt
- 0.25 teaspoon Pepper
- 1 tablespoon Roasted sesame seeds
- 2 small Almond flour tortillas
- 1 tablespoon Avocado oil
Instructions
Start by preheating your oven to 350°F (175°C) for toasting the almond flour tortillas.
Cut the almond flour tortillas into small triangles. Line a baking sheet with parchment paper and place the tortilla pieces on it. Brush them with avocado oil and sprinkle with a pinch of salt.
Bake in the preheated oven for about 5 minutes until they are golden brown and crisp. Set aside to cool.
Wash and dry the Romaine lettuce, then chop it into bite-sized pieces.
Peel and dice the cucumber into small cubes. Halve the cherry tomatoes. Thinly slice the red onion. Thinly slice the radishes as well.
Finely chop the parsley and mint leaves.
In a large salad bowl, combine the chopped lettuce, cucumber, cherry tomatoes, red onion, radishes, parsley, and mint.
In a small bowl, whisk together the olive oil, lemon juice, sumac, salt, and pepper to make the dressing.
Pour the dressing over the salad and toss well to combine all the ingredients.
Break the cooled tortilla crisps into smaller bite-sized pieces and add them to the salad just before serving to ensure they stay crunchy.
Sprinkle the roasted sesame seeds over the top for added texture and flavor.
Serve immediately as a refreshing, crunchy, low-carb appetizer or side dish.
Nutrition Facts
Calories |
1313 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 89.2 g | 114% | |
| Saturated Fat | 12.9 g | 64% | |
| Polyunsaturated Fat | 5.9 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 1682 mg | 73% | |
| Total Carbohydrate | 117.1 g | 43% | |
| Dietary Fiber | 47.9 g | 171% | |
| Total Sugars | 51.8 g | ||
| Protein | 33.2 g | 66% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 776 mg | 60% | |
| Iron | 16.8 mg | 93% | |
| Potassium | 5677 mg | 121% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
