Keto Fresh Garden Vegetable Salad
Bright, crisp, and irresistibly healthy, this Keto Fresh Garden Vegetable Salad is a perfect way to celebrate the flavors of the season while staying on track with your low-carb goals. Packed with vibrant veggies like cucumber, cherry tomatoes, red bell pepper, and creamy avocado, this salad is a feast for both the eyes and the palate. The zesty homemade dressing, crafted with extra-virgin olive oil, apple cider vinegar, lemon juice, and aromatic fresh basil, ties everything together in a light and refreshing way. Ideal as a quick 20-minute meal or a show-stopping side dish, this keto-friendly, gluten-free recipe is as nourishing as it is delicious. Whether you’re prepping for lunch or hosting a garden party, this salad will keep things fresh, flavorful, and guilt-free. Keywords: keto salad, garden fresh vegetables, low-carb recipe, healthy side dish, quick keto meal.
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Recipe Information
Ingredients
- 4 cups mixed salad greens (lettuce, spinach, arugula, etc.)
- 1 medium cucumber
- 1 cup cherry tomatoes
- 1 medium red bell pepper
- 1 medium avocado
- 0.25 medium red onion
- 3 tablespoons extra-virgin olive oil
- 1 tablespoon apple cider vinegar
- 1 tablespoon lemon juice
- 1 tablespoon fresh basil leaves
- 0.5 teaspoon salt
- 0.25 teaspoon black pepper
Instructions
Wash and thoroughly drain the mixed salad greens. Tear them into bite-sized pieces and place them in a large mixing bowl.
Peel (optional) and dice the cucumber into quarter-inch slices. Add it to the bowl with the greens.
Halve the cherry tomatoes and add them to the salad bowl.
Core the red bell pepper, remove the seeds, and chop it into thin strips, then add it to the bowl.
Halve the avocado, remove the pit, scoop out the flesh, and cut it into bite-sized chunks. Gently fold these into the salad mixture.
Thinly slice the red onion and add it to the bowl.
In a separate small bowl, whisk together the extra-virgin olive oil, apple cider vinegar, and lemon juice until well combined.
Chop the fresh basil leaves finely, then stir them into the dressing.
Season the dressing with salt and black pepper, to taste.
Pour the dressing over the salad and toss gently until all ingredients are well coated.
Serve the salad immediately for the freshest taste.
Nutrition Facts
Calories |
739 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 63.8 g | 82% | |
| Saturated Fat | 9.0 g | 45% | |
| Polyunsaturated Fat | 2.8 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 1251 mg | 54% | |
| Total Carbohydrate | 42.3 g | 15% | |
| Dietary Fiber | 18.8 g | 67% | |
| Total Sugars | 14.8 g | ||
| Protein | 10.0 g | 20% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 169 mg | 13% | |
| Iron | 4.7 mg | 26% | |
| Potassium | 2111 mg | 45% | |
*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.
