Keto Fresh Sprouted Salad
Elevate your low-carb dining experience with this vibrant and nutrient-packed Keto Fresh Sprouted Salad! Featuring delicate broccoli and alfalfa sprouts, crisp cucumber slices, creamy avocado, and juicy cherry tomatoes, this refreshing salad is a feast for both the eyes and palate. Tossed in a tangy lemon juice and olive oil dressing and accented with aromatic fresh basil, every bite delivers a burst of flavor and wholesome goodness. Perfect for keto enthusiasts, this no-cook, 15-minute recipe is rich in vitamins, antioxidants, and healthy fats, making it the ideal choice for a light lunch, a side dish, or an energizing snack. Serve it fresh and crisp for maximum enjoyment!
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 1 cup fresh broccoli sprouts
- 0.5 cup fresh alfalfa sprouts
- 2 cups baby spinach leaves
- 1 cup cherry tomatoes
- 1 medium cucumber
- 1 large avocado
- 2 tablespoons lemon juice
- 3 tablespoons extra virgin olive oil
- 0.5 teaspoon salt
- 0.25 teaspoon black pepper
- 0.25 cup fresh basil leaves
Instructions
Begin by washing all the vegetables and sprouts thoroughly under cold water. Pat them dry with a clean kitchen towel or paper towels.
Slice the cherry tomatoes in half and set aside.
Peel the cucumber if desired, then slice it into thin rounds. Add the cucumber slices to a large salad bowl.
Cut the avocado in half, remove the pit, and scoop the flesh out with a spoon. Cut it into bite-size cubes and add them to the bowl.
Add the broccoli and alfalfa sprouts, along with the baby spinach leaves, to the salad bowl.
Squeeze the lemon juice directly over the salad ingredients in the bowl to preserve the avocado and enhance flavors.
Drizzle extra virgin olive oil over the salad, and then sprinkle salt and black pepper evenly.
Gently toss the salad with salad tongs or two large spoons to ensure all ingredients are well combined and coated with dressing.
Roughly chop the fresh basil leaves and add them to the top of the salad for a burst of fresh flavor.
Serve the salad immediately to preserve the crispness of the ingredients, or cover and refrigerate for up to 1 hour before serving.
Nutrition Facts
Calories |
855 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 73.5 g | 94% | |
| Saturated Fat | 10.7 g | 53% | |
| Polyunsaturated Fat | 3.7 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 1266 mg | 55% | |
| Total Carbohydrate | 47.9 g | 17% | |
| Dietary Fiber | 27.5 g | 98% | |
| Total Sugars | 10.1 g | ||
| Protein | 16.2 g | 32% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 270 mg | 21% | |
| Iron | 6.0 mg | 33% | |
| Potassium | 2239 mg | 48% | |
*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.
