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Keto salad with asparagus

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Prepare a crispy keto salad with asparagus and served as a side dish to a juicy steak or as an appetizing and light lunch.

Our 3 suggestions for keto salad with asparagus contain crispy walnuts, juicy strawberries and green spinach, avocado and parmesan. But you can experiment and add your favorite vegetables or fruits, cheeses, nuts and seeds.

Low carb salad with asparagus and walnuts

This keto asparagus salad recipe is inspired by Peruvian cuisine. Peru is actually one of the main producers of asparagus in the world.

Asparagus and walnuts make every bite crispy and pleasant, which makes the salad the perfect choice for a side dish served at the festive table.

Preparation time: 25 minutes

Servings: 4

Nutritional composition in 1 serving: 5 g of net carbohydrates, 34 g of fat, 12 g of protein and 371 calories.

Necessary products:

  • 50 g walnuts, chopped in bulk
  • 500 g fresh asparagus
  • Juice and peel of 1 lemon
  • A pinch of hot red pepper
  • 1 tsp salt
  • 60 ml of avocado oil
  • 2 tablespoons extra virgin olive oil
  • 120 ml parmesan, grated
  • 14 g fresh mint (for decoration)

Method of preparation:

  1. Preheat oven to 175 degrees.
  2. Place the chopped walnuts in a baking tray lined with parchment paper.
  3. Bake for about 10 minutes or until lightly golden.
  4. While the walnuts are in the oven, cook the asparagus.
  5. Trim the lower edges, which are quite fibrous and tough.
  6. Then cut into thin slices at an angle.
  7. Mix in a bowl the grated lemon peel and the squeezed juice.
  8. Add hot pepper flakes, salt, avocado oil and olive oil.
  9. Add parmesan and stir the salad.
  10. Pour the asparagus and toasted walnuts, stir and serve in bowls.
  11. Garnish with fresh mint leaves and enjoy the fresh keto salad with asparagus.

Keto salad with asparagus, strawberries and spinach

Serve this easy-to-prepare, fragrant and crunchy fresh salad with asparagus and strawberries as a side dish to chicken or steak.

Preparation time: 15 minutes

Servings: 4

Nutritional composition in 1 serving: 8 g of carbohydrates, 35 g of fat, 2 g of protein and 341 calories.

Necessary products:

  • 120 g fresh spinach
  • 250 g asparagus
  • 150 g of fresh strawberries
  • 1 large avocado
  • 30-50 ml of apple cider vinegar or lemon juice
  • 1 tsp Dijon mustard
  • ½ tablespoon steviola powder (or to taste)
  • 100 ml extra virgin olive oil
  • Salt and pepper to taste

Method of preparation:

  1. Put water mixed with a teaspoon of salt to boil in a large saucepan over medium heat. Set aside a bowl of ice water.
  2. Boil for 2-3 minutes in boiling water asparagus, pre-cleaned.
  3. Squeeze them and immediately put in a bowl of ice water.
  4. In a large bowl, mix the asparagus, spinach, halved or quartered strawberries.
  5. Prepare the dressing in a separate bowl by mixing apple cider vinegar with mustard and steviola powder. Slowly add olive oil, stirring constantly.
  6. Season with salt and pepper to taste.
  7. Season the salad with the dressing just before serving.

Salad with asparagus and cherry tomatoes

Preparation time: 25 minutes

Servings: 6

Nutritional composition in 1 serving: 7 g of carbohydrates, 16 g of fat, 4 g of protein and 175 calories.

Necessary products:

  • 450 g of asparagus
  • 400 g cherry tomatoes,
  • 130 g of kalamata olives
  • 100 g cow’s cheese (or feta cheese)

For the dressing:

  • 2 tablespoons freshly squeezed lemon juice
  • 1 tsp mix spices (salt, oregano, garlic powder, pepper, oregano)
  • 60 ml extra virgin olive oil

Method of preparation:

  • Cut the asparagus into small diagonal pieces.
  • Heat 2 tablespoons olive oil in a large skillet and fry the asparagus for 4-5 minutes or until crispy. Then leave them in a bowl to cool for about 10 minutes.
  • While the asparagus is cooking, cut the olives and cherry tomatoes in half and the feta cheese into small cubes.
  • Mix together the freshly squeezed lemon juice with the mix of spices and olive oil to prepare the dressing.
  • In a bowl, mix the cooled asparagus with the cherry tomatoes and olives.
  • Season with dressing and stir.
  • Add the cubes of feta or cow’s cheese, season with salt and pepper to taste.
  • Serve the fresh keto salad with asparagus and enjoy its pleasant taste and crunchy texture.

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