With spring having just perfected and the summer heat just around the corner, a refreshing and filling salad is something that really fits the skin. A lot of people tend to think that salads are boring, plain, and only really eaten by people on a low-carb diet.
I tend to fill my salads up, and bring the flavor with it – it’s a great medium for many diverse kicks. Plus, the dressing you use is going to be loaded with fats, which means the macros are perfect for keto. The acidity and sweetness of the raspberry vinaigrette really come through in this salad – matching perfectly with the slight acidity of the mixed greens.
Keto Green Spring Salad
Ingredients
- 3/4 cup Spinach
- 3/4 cup Kale
- 3/4 cup Lettuce, romaine
- 3/4 cup Arugula
- 1 cup, shredded Napa cabbage, raw
Instructions
- Combine ingredients together and enjoy.
It’s the perfect equilibrium of flavors and zests and has a fantastic feel coming from the crispy bacon and roasted pine nuts ( I roast them in the oven with a sprinkle of salt). The parmesan works as a cherry on top, giving a slightly briny and rich flavor that binds everything together.
