Keto Fattoush
Elevate your salad game with this vibrant and healthy Keto Fattoush recipe—a low-carb twist on the Middle Eastern classic! Packed with fresh vegetables like crisp romaine lettuce, cherry tomatoes, cucumber, radishes, and bell pepper, this dish bursts with crunch and color. The standout feature? Homemade zucchini chips seasoned with sumac for a tangy, aromatic crunch that replaces traditional pita chips, making it perfect for keto enthusiasts. Tossed in a zesty lemon-garlic dressing infused with olive oil, black pepper, and more sumac, this salad is a refreshing, flavor-packed option that’s ready in just 35 minutes. Perfectly balanced for lunch or as a light dinner, Keto Fattoush is the ultimate guilt-free indulgence! Keywords: keto fattoush recipe, low-carb salad, zucchini chips, Middle Eastern salad, keto-friendly dressing.
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Recipe Information
Ingredients
- 2 medium Zucchini
- 3 tablespoons Olive oil
- 1 teaspoon Salt
- 2 teaspoons Sumac
- 1 head Romaine lettuce
- 1 medium Cucumber
- 200 grams Cherry tomatoes
- 1 medium Red bell pepper
- 5 medium Radishes
- 3 Green onions
- 0.5 bunch Fresh parsley
- 0.5 bunch Fresh mint
- 4 tablespoons Lemon juice
- 2 cloves Garlic
- 0.5 teaspoon Black pepper
Instructions
Preheat the oven to 225°F (110°C). Slice the zucchinis thinly using a mandoline or a sharp knife.
Arrange the zucchini slices on a baking sheet lined with parchment paper. Brush both sides lightly with 1 tablespoon of olive oil and season with half the salt and 1 teaspoon of sumac.
Bake the zucchini slices for about 15 minutes or until crisp, flipping halfway through. Remove from oven and set aside to cool.
While the zucchini is baking, wash and chop the romaine lettuce into bite-size pieces and place in a large salad bowl.
Slice the cucumber in half lengthwise and then into thin crescents. Halve the cherry tomatoes, dice the red bell pepper, and thinly slice the radishes. Add them all to the salad bowl.
Chop the green onions, parsley, and mint and add to the bowl, mixing well with the chopped vegetables.
In a small bowl, whisk together the remaining 2 tablespoons of olive oil, lemon juice, minced garlic, salt, black pepper, and the remaining 1 teaspoon of sumac.
Pour the dressing over the salad and toss to combine, ensuring all ingredients are well coated with the dressing.
Break the cooled zucchini chips into smaller pieces and sprinkle them over the salad just before serving to retain their crisp texture.
Serve immediately to enjoy a refreshing and crunchy Keto Fattoush.
Nutrition Facts
Calories |
796 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 46.1 g | 59% | |
| Saturated Fat | 7.3 g | 36% | |
| Polyunsaturated Fat | 4.9 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 7038 mg | 306% | |
| Total Carbohydrate | 88.5 g | 32% | |
| Dietary Fiber | 22.0 g | 79% | |
| Total Sugars | 52.4 g | ||
| Protein | 20.3 g | 41% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 524 mg | 40% | |
| Iron | 14.0 mg | 78% | |
| Potassium | 3813 mg | 81% | |
*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.
