Keto Fresh and Zesty Summer Salad
Brighten up your table with this Keto Fresh and Zesty Summer Salad, a refreshing and nutrient-packed dish that’s perfect for warm weather and low-carb living! Brimming with crisp mixed greens like arugula, spinach, and romaine, this salad features cool cucumber, juicy cherry tomatoes, creamy avocado, and tangy crumbled feta cheese, all perfectly balanced by the bite of red onion. The star of the show is the homemade lemon vinaigrette, a vibrant blend of extra virgin olive oil, fresh lemon juice, white wine vinegar, Dijon mustard, and a hint of garlic powder, creating a bold and refreshing dressing. Finished with aromatic fresh basil leaves, this quick and easy 15-minute recipe delivers a medley of textures and flavors that sing of summer. Keto-friendly, gluten-free, and bursting with wholesome ingredients, it’s the ultimate low-carb salad for al fresco dining or as a side to your favorite grilled dishes.
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Recipe Information
Ingredients
- 4 cups mixed salad greens (arugula, spinach, and romaine)
- 1 medium cucumber
- 1 cup cherry tomatoes
- 1 large avocado
- 1 small red onion
- 1 cup feta cheese, crumbled
- 0.25 cup extra virgin olive oil
- 2 tablespoons lemon juice
- 1 tablespoon white wine vinegar
- 1 teaspoon Dijon mustard
- 0.5 teaspoon garlic powder
- 0.25 teaspoon salt
- 0.25 teaspoon black pepper
- 0.25 cup fresh basil leaves
Instructions
Rinse and dry the salad greens thoroughly with a salad spinner or by patting them dry with paper towels. Place in a large salad bowl.
Slice the cucumber in half lengthwise, scoop out the seeds with a spoon if desired, and then slice crosswise into thin half-moons.
Halve the cherry tomatoes and add them to the salad bowl along with the cucumber.
Cut the avocado in half, remove the pit, scoop out the flesh with a spoon, and cut into bite-sized pieces. Add the avocado to the salad bowl.
Thinly slice the red onion and add it to the salad.
Sprinkle the crumbled feta cheese over the salad.
In a small bowl or jar, combine the extra virgin olive oil, lemon juice, white wine vinegar, Dijon mustard, garlic powder, salt, and black pepper. Whisk or shake until well emulsified.
Pour the dressing over the salad ingredients and toss gently until everything is well coated.
Chop the fresh basil leaves and scatter them over the salad just before serving.
Serve the salad immediately and enjoy the fresh and zesty flavors of summer.
Nutrition Facts
Calories |
1591 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 139.5 g | 179% | |
| Saturated Fat | 46.1 g | 231% | |
| Polyunsaturated Fat | 3.7 g | ||
| Cholesterol | 200 mg | 67% | |
| Sodium | 3300 mg | 143% | |
| Total Carbohydrate | 57.9 g | 21% | |
| Dietary Fiber | 20.9 g | 75% | |
| Total Sugars | 18.5 g | ||
| Protein | 44.4 g | 89% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 1314 mg | 101% | |
| Iron | 6.2 mg | 34% | |
| Potassium | 2438 mg | 52% | |
*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.
