This classic and simple chicken salad is high in fiber and flavor and low on carbs, of course. Mix 2 cups shredded chicken, ½ cup mayo, mustard, two hard-boiled eggs, a chopped dill pickle, red wine vinegar, and herbs and spices to make up the base.
Pack on even more healthy fat by garnishing with sunflower seeds or chopped pecans. If you want to lower your fat intake instead, try subbing out the mayo for plain Greek yogurt.
Keto Cobb Salad
This remixed Cobb salad uses a few tweaks to pump up the good fats and bring down the carb factor. A one-person serving should include just four cherry tomatoes, half an avocado, one or two hard-boiled eggs, 2 cups chicken, some crumbled bacon, 2 cups mixed green salad (I actually prefer spinach), and blue cheese (though I prefer feta for its milder taste).
Extra-Green Kale Salad
Full of antioxidants, vitamins, and fiber, kale salad makes for a perfect side dish or light lunch. Kale, broccoli or snow peas, and sliced avocado come together in a nutritious vegetable trinity. Garlic, scallions, balsamic vinegar, salt, pepper, and a touch of soy sauce or liquid amino acids infuse it with added flavor.
Sprinkle on hemp hearts, nuts, or seeds (like pumpkin or sunflower) for added protein, fiber, and texture.
Curry Cabbage Coconut Salad
This cheap, low-carb coconut salad is a great alternative to regular old coleslaw, and it’s super easy to make. Just combine one head of finely shredded cabbage (white or purple) with ¼ cup soy sauce or similar alternative; a few tablespoons of coconut oil; the juice of one lemon or lime; spices like curry, ginger, and cumin; and ½ cup dried coconut for a mouthwatering, flavorful side dish.
Pair with a protein like grilled chicken or tofu for a filling and healthy meal. Feel free to play around with spices like smoky cayenne pepper or paprika for an added kick.
Strawberry Cheesecake Salad
Think you can’t eat dessert while doing the low-carb thing? Think again. This strawberry cheesecake “salad” uses softened cream cheese (8 ounces), 1¼ cups heavy cream, 3 cups fresh strawberries, ¼ cup raspberries, and ¼ cup blueberries (go easy here since blueberries are kind of up there in carbs) for an ooey and gooey no-sugar-added dessert that is sure to satiate anyone’s sweet tooth.
If you think you’ll need some added sugar, try adding agave nectar (a low-carb, plant-based sugar substitute) instead of white sugar. Whip the heavy cream and cream cheese together for a few minutes until light and fluffy. After that, fold in the berries and sweetener, combine well, and chill for an hour before serving.
Green Bean Salad
Dress up steamed fresh green beans (about 1 pound), 2 cups cherry tomatoes (halved), half a red onion, and a small fistful of chopped basil with a dressing of olive oil and herbs for an easy and durable summertime salad. Make a meal of it with some roasted chicken or a chicken breast thrown on the grill.
Turkey Burger Salad
Put your junk food cravings to rest with a cheeseburger salad reminiscent of your favorite fast-food haunts of yesteryear. Cooked ground turkey (1 pound) is the star of this meal, with 4 cups lettuce leaf (romaine is a classic), some halved cherry tomatoes, onions, pickles, and of course cheddar cheese making an appearance as well. For the dressing, mix the condiments mayo and mustard with a drizzle of vinegar of some sort (I like balsamic), along with the obligatory salt and pepper.
Cauliflower has really come a long way, baby! This chameleon in the kitchen replaces potatoes as the main ingredient in a still super-yummy and dressed-up picnic favorite. Besides the regular players (dill pickles, red onions, hard-boiled eggs), remix this even more by adding — you guessed it — plain Greek yogurt in place of mayo.
If you’re of the belief that avocado makes everything taste better, forgo the mayo and Greek yogurt and dress your salad with some tangy avocado “mayo” instead (recipe provided below).
Broccoli Salad With Jicama
Packed with protein and fiber, this broccoli salad is sure to fill you up. Take one hand of roasted or steamed broccoli (chopped into pieces), shredded carrots for added crunch, one red pepper sliced thinly, and some red onion and mix it all together. Pumpkin seeds or hemp hearts sprinkled throughout give a pop of fiber.
Commonly eaten raw, jicama is a root vegetable native to Mexico and is similar to a potato but much lower in carbs. Drizzle with avocado mayo for a creamy and healthy fat component.
Dill Cucumber Salad
Fresh and flavored with the powerful herb dill, cucumber salad makes a great side to any healthy meat protein, or even alongside one of the other salads listed above. This one is made with juicy cucumbers, plain Greek yogurt, white vinegar, dill, and a hint of red onion. Just season with salt and pepper to taste!
Dressing Alternatives Avocado Mayo
Dressings are one of the easiest ways to make something healthy, like a salad, unhealthy. Combat that by replacing those fat, oil, and sugar-laden sauces with something lighter and equally as flavorful, like this avocado mayo.
Scoop the flesh of one regular-size avocado into a bowl. Mix in 2 tablespoons olive oil, the juice of half a lemon, 1 tablespoon Dijon mustard, and salt and pepper to taste. Mix well. This recipe makes around ¾ cup dressing.
Greek Yogurt Mayo
Combine 1 cup plain Greek yogurt with the juice of one lemon, two cloves of garlic (minced), a few drizzles of olive oil, and 1 tablespoon balsamic vinegar. Oh yeah, don’t forget salt and pepper to taste, and maybe a little bit of honey or agave nectar for a touch of sweetness.
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