Updated: Jan 24, 2021
Keto Winter Salad
Difficulty: This almost doesn’t count as a recipe…
Time: Depends on your knife skills...about 5-10 minutes
Fennel, chopped into bite-sized chunks (about 2 whole)
Red bell pepper, chopped into bite-sized chunks (about 1 large)
Green bell pepper, chopped into bite-sized chunks (about 1/2 large)
Celery, chopped into bite-sized chunks (2 stalks)
Sprigs of cilantro, if desired (just a few, not to dominate)
Side note: To those who taste cilantro as “soapy,” you have a genetic mutation
in your genes that creates the soapy flavor in your mouth. Those who do not
find cilantro soapy do not have this gene variation. If cilantro tastes gross to
you, skip it or substitute with parsley or arugula!
EVOO (Extra Virgin Olive Oil) or New Oil, to taste
2 Lemons, squeezed, or lemon juice (¼ cup or less / 50-60 mL or so)
Salt & Pepper (to taste)
Toss together the veggies that are chopped into delightful bite-sized chunks.
Add the cilantro or arugula if desired. It isn’t necessary, but it does add something.
Drizzle the olive oil over the salad, and don’t be stingy!
Pour the juice of about 2 lemons over the salad, or squirt lemon juice from a bottle all over the salad in a liberal fashion.
Sprinkle a healthy dose of salt over the salad (I use about 1-2 spoonfuls, give or take), and, should you choose, a bit of pepper (I usually skip this).
Get your hands in there and mix it all up
Why hands? In salads like this, in order for the fat and acid (oil and lemon
juice) to mix into a more homogeneous solution, since they naturally want to
separate, the hands do a better job than typical utensils. It also has the added
benefit of removing excess salt, as the salt will cling to your hands, leaving the
salad perfectly salted and not overly so.
The result: A crunchy, tangy winter salad that is keto-friendly!
*Pictures without cilantro...because I ran out!