Low Carb Crisp Garden Salad with Creamy Green Goddess Dressing
Fresh, vibrant, and irresistibly creamy, this Low Carb Crisp Garden Salad with Creamy Green Goddess Dressing is a nutrient-packed delight that's perfect for health-conscious food lovers. Featuring crunchy romaine lettuce, crisp cucumber, juicy cherry tomatoes, tangy sauerkraut, and creamy avocado, this harmonious blend of garden-fresh vegetables offers plenty of flavor and texture. The star of the dish—the Green Goddess dressing—is a velvety mix of sour cream, mayonnaise, fresh herbs, lemon juice, garlic, and a touch of white wine vinegar, delivering a refreshing, savory punch that ties everything together beautifully. With just 20 minutes of prep time, this gluten-free, keto-friendly salad is ideal for quick lunches, light dinners, or even as a vibrant side dish at your next gathering.
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Recipe Information
Ingredients
- 1 head Romaine lettuce
- 1 large Cucumber
- 200 grams Cherry tomatoes
- 6 pieces Radishes
- 1 large Avocado
- 1 medium Green bell pepper
- 3 tablespoons Fresh chives
- 2 tablespoons Fresh parsley
- 100 grams Sauerkraut
- 120 ml Sour cream
- 60 ml Mayonnaise
- 2 tablespoons Lemon juice
- 1 tablespoon White wine vinegar
- 2 cloves Garlic
- 0.5 teaspoon Salt
- 0.25 teaspoon Black pepper
- 1 tablespoon Olive oil
Instructions
Start by preparing the salad ingredients. Wash and dry the romaine lettuce thoroughly. Chop it into bite-sized pieces and place it in a large salad bowl.
Peel the cucumber, remove the seeds if desired, and slice it thinly. Add to the bowl with lettuce.
Halve the cherry tomatoes and add them to the salad bowl.
Thinly slice the radishes and add them to the bowl.
Dice the avocado into small cubes and add to the salad.
Remove the seeds from the green bell pepper and slice it thinly. Add to the salad mixture.
Finely chop the fresh chives and parsley and add to the salad.
Add the sauerkraut to the salad for an extra tangy crunch.
Prepare the creamy Green Goddess dressing. In a small food processor, combine sour cream, mayonnaise, lemon juice, white wine vinegar, and peeled garlic cloves.
Process until the mixture is smooth and the garlic is finely minced.
Add salt, black pepper, and olive oil to the dressing. Process again until all ingredients are well combined and you achieve a creamy consistency.
Pour the dressing over the salad and gently toss everything together until the vegetables are well coated with the dressing.
Serve immediately to retain the crispness of the salad and enjoy a refreshing low-carb meal.
Nutrition Facts
Calories |
1424 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 115.4 g | 148% | |
| Saturated Fat | 27.9 g | 140% | |
| Polyunsaturated Fat | 6.2 g | ||
| Cholesterol | 123 mg | 41% | |
| Sodium | 2857 mg | 124% | |
| Total Carbohydrate | 98.0 g | 36% | |
| Dietary Fiber | 32.9 g | 118% | |
| Total Sugars | 36.6 g | ||
| Protein | 24.2 g | 48% | |
| Vitamin D | 0.1 mcg | 0% | |
| Calcium | 580 mg | 45% | |
| Iron | 11.2 mg | 62% | |
| Potassium | 3934 mg | 84% | |
*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.
