Keto zucchini salad

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For vegetable lovers today we prepare 3 special recipes for keto zucchini salad. Crispy, useful and very appetizing – that’s how we can describe them.

Serve them as a salad or side dish to a main course for a full lunch or dinner.

Low carb zucchini salad with walnuts

Meet your new favorite low-carb dish – zucchini salad.

This fresh salad has rich flavors and a crunchy texture. It is ideal for barbecue or dinner.

Preparation time: 35 minutes

Servings: 4

Nutritional value in 1 serving: 7 g net carbohydrates, 58 g fat, 8 g protein and 582 calories

Necessary products:

  • 1 lettuce
  • 1-2 stalks of fresh onions
  • 110 g arugula
  • 400 g zucchini (2 pieces)
  • 1 tbsp extra virgin olive oil
  • Salt and pepper to taste
  • 100 g walnuts or pecans, coarsely chopped
  • roasted chicken, optional

For the dressing:

  • 2 tablespoons extra virgin olive oil
  • 180 ml homemade keto mayonnaise
  • 2 tsp lemon juice
  • ½ teaspoon garlic powder
  • ¼ tsp chili powder

Method of preparation:

  1. In a small bowl, prepare the dressing by mixing olive oil and homemade keto mayonnaise.
  2. Add the lemon juice and season with garlic and chili powder to add spiciness to the dressing. You can taste it with your favorite spices.
  3. Set the dressing aside to absorb all the aromas while you prepare the salad.
  4. Cut the lettuce and fresh onions into a large bowl. Add the arugula.
  5. Cut the zucchini in half lengthwise and remove the seeds. Then cut the halves crosswise into thin slices. Another option is to grate the zucchini along long thin strips.
  6. Heat olive oil in a pan over medium heat. Pour the zucchini into the pan, season with salt and pepper and fry until lightly browned.
  7. Transfer the fried zucchini to the bowl with the lettuce and stir.
  8. Roast the walnuts or pecans in the same pan, then pour them into the salad bowl.
  9. Optionally, you can add chopped pieces of baked steak to the salad.
  10. Pour the dressing, season with salt and pepper.
  11. Stir and serve the fragrant keto zucchini salad with walnuts on the table.


  • This spicy dressing goes perfectly with other salads or you can even serve it as a refreshing sauce for meat or fish.
  • You can serve zucchini salad as a side dish to grilled meat, chicken or fish. Store in the refrigerator for up to 5 days.
  • Experiment by adding to the salad of your favorite vegetables – tomatoes, cucumbers, peppers or others.

Keto zucchini salad

We prepare an alternative version of the potato salad, but with zucchini. With a creamy texture, pleasant aromas and almost no carbohydrates, this zucchini salad is perfect for picnics and barbecues.

Preparation time: 20 minutes

Servings: 6

Nutritional value in 1 serving: 4 g of net carbohydrates, 32 g of fat, 3 g of protein and 312 calories.

Necessary products:

  • 900 g zucchini
  • 2 tablespoons ghee or extra virgin olive oil
  • Salt and pepper to taste
  • 85 g celery stalks, chopped
  • 55 g fresh onion, chopped
  • 2 tablespoons fresh chives, chopped
  • 240 ml homemade keto mayonnaise
  • ½ s. L. Dijon mustard

Method of preparation:

  1. Peel and cut the zucchini into pieces about 1-1.5 cm thick.
  2. Using a spoon, remove the seeds from the inside of the vegetables.
  3. Put the diced zucchini in a colander and season with a little salt. Leave to stand for 5-10 minutes, then carefully drain the water.
  4. Heat over a moderate heat ghee or extra virgin olive oil. Fry the zucchini for a few minutes until slightly softened but not browned. Take them out of the pan and set aside to cool.
  5. In a large bowl, pour the chopped stalks of celery, fresh and wild onions.
  6. Add the homemade keto mayonnaise, Dijon mustard and chilled zucchini.
  7. Stir and serve a delicious keto salad with zucchini, resembling a potato salad, but with low-carb ingredients.

Advices :

  • You can prepare keto zucchini salad 1-2 days in advance. Her tastes will become stronger over time.
  • Add a hard-boiled egg to the salad to make it more filling and rich in protein.

Zucchini salad with eggs and pickles

Delicious keto salad of zucchini and hard-boiled eggs. Spicy and crunchy thanks to the hot pepper and pickles, which change the taste of the salad and elevate it to another level.

Preparation time: 25 minutes

Servings: 4

Nutritional value in 1 serving: 6 g net carbohydrates, 52 g fat, 9 g protein and 531 calories

Necessary products:

  • 650 g zucchini
  • 2 tablespoons butter or extra virgin olive oil
  • 240 ml homemade keto mayonnaise
  • 4 hard boiled eggs
  • 70 g green pepper without seeds, cut into cubes
  • 85 g celery stalks
  • 85 g pickles
  • 55 g fresh onion, chopped
  • 3 tablespoons hot jalapeno pepper (or friend)
  • ½ s. L. Dijon bitterness
  • Salt and pepper to taste

Method of preparation:

  1. Peel a squash, grate it and cut it into small cubes. Remove the seeds from them.
  2. Then put them in a colander and add salt. Leave for 10 minutes to drain excess water.
  3. Fry the zucchini in heated ghee or olive oil until soft.
  4. Set them aside to cool, and during this time cut into cubes green peppers, celery, pickles. Saturate the fresh onion and hot pepper.
  5. In a large bowl, mix the chilled fried zucchini with the homemade keto mayonnaise, the hard-boiled eggs (cut into cubes), the chopped vegetables and the Dijon mustard.
  6. Season with salt and pepper, stir and serve the complete keto zucchini salad on the table.

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