Low Carb Garden Salad with Croutons
Elevate your lunch or dinner with this vibrant Low Carb Garden Salad with Croutons—a refreshing and satisfying dish packed with fresh, crisp veggies and a medley of Mediterranean-inspired flavors. Featuring crunchy mixed greens, juicy cherry tomatoes, creamy avocado, briny olives, and tangy feta cheese, this salad is the perfect blend of textures and tastes. The homemade low-carb croutons, baked to golden perfection with almond flour, Parmesan, and garlic powder, are a delightful twist that keeps the dish keto-friendly without sacrificing crunch. Tossed together with a zesty olive oil and lemon dressing, this salad is a quick and healthy option that’s ready in just 25 minutes. Perfect as a light main course or a side, it’s a delicious way to enjoy fresh ingredients while staying low on carbs.
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Recipe Information
Ingredients
- 4 cups Mixed salad greens
- 1 cup Cherry tomatoes
- 1 medium Cucumber
- 1 medium Red bell pepper
- 0.25 cup Red onion
- 1 medium Avocado
- 0.5 cup Feta cheese
- 0.25 cup Olives
- 0.25 cup Olive oil
- 2 tablespoons Lemon juice
- 1 teaspoon Dijon mustard
- 0.5 teaspoon Salt
- 0.25 teaspoon Black pepper
- 1 cup Almond flour
- 0.5 cup Grated Parmesan cheese
- 1 large Egg
- 0.5 teaspoon Garlic powder
Instructions
Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
In a medium bowl, mix almond flour, Parmesan cheese, garlic powder, and a pinch of salt. Beat the egg separately and add it to the dry ingredients. Stir until combined to form a dough.
Spread the dough onto the prepared baking sheet, flatten it to about 1/4-inch thickness. Bake for 10 minutes or until golden. Let it cool slightly before cutting into bite-sized squares to make croutons.
While the croutons cool, rinse and dry the salad greens. Place them in a large salad bowl.
Halve the cherry tomatoes. Peel and dice the cucumber. Slice the red bell pepper into thin strips. Finely slice the red onion. Dice the avocado. Add all the vegetables to the salad bowl.
Add the crumbled feta cheese and olives to the mixed vegetables.
In a small bowl, whisk together olive oil, lemon juice, Dijon mustard, salt, and black pepper to prepare the dressing.
Pour the dressing over the salad and toss gently to combine.
Top the salad with low carb croutons and serve immediately.
Nutrition Facts
Calories |
1946 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 168.1 g | 216% | |
| Saturated Fat | 36.4 g | 182% | |
| Polyunsaturated Fat | 10.9 g | ||
| Cholesterol | 326 mg | 109% | |
| Sodium | 3280 mg | 143% | |
| Total Carbohydrate | 69.9 g | 25% | |
| Dietary Fiber | 28.9 g | 103% | |
| Total Sugars | 19.7 g | ||
| Protein | 64.0 g | 128% | |
| Vitamin D | 1.6 mcg | 8% | |
| Calcium | 1217 mg | 94% | |
| Iron | 11.3 mg | 63% | |
| Potassium | 2242 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.
