These simple but totally delicious and freshly made ketogenic salads make the perfect meals for lunch or dinner.
1. Smoked Salmon and Avocado Salad
Ingredients:
- 1 cup of smoked salmon
- 1/4 of an avocado, sliced or diced
- 2 cups of mixed greens
- 1 cup of baby spinach
- 2 tablespoons of extra virgin olive oil
- Juice of 1/2 lemon
- Salt and pepper
Instructions:
- In a large bowl, mix the greens and baby spinach with olive oil and lemon juice.
- Slice the avocado and add it on top of the greens.
- Top with the smoked salmon.
2. Egg and Tuna Salad
Ingredients:
- 2 hard-boiled eggs
- 1/2 cup of tuna
- 2 cup of iceberg lettuce
- 2-3 cherry tomatoes
- 5 Kalamata olives
- 2 tablespoons of extra virgin olive oil
- Juice of 1/2 lemon
- Salt and pepper
Instructions:
- Boil the egg for 8 minutes, then shell and halve.
- In a large bowl, mix the chopped lettuce with olive oil and lemon juice.
- Add the tuna, boiled eggs, tomatoes and olives on top.
3. Soy Sauced Grilled Chicken with Sesame and Ginger
Ingredients:
- 2 cups of chicken thighs, grilled and sliced
- 1 tablespoon of reduced-sodium soy sauce
- 1 teaspoon of fresh thyme
- 2 tablespoons of sesame seeds
- 2 cups of romaine lettuce
- ½ in piece chopped fresh ginger
- 1 clove of chopped garlic
- 1 tablespoon of raw cashews
- 2 tablespoons of extra virgin olive oil
- Juice of 1/2 lemon
- Salt and pepper
Instructions:
- Marinate the chicken thighs in reduced-sodium soy sauce, chopped garlic and fresh ginger.
- Grill the chicken in a non-stick pan.
- Flavor the chicken with fresh thyme and sesame seeds on top.
- Mix the romaine lettuce with olive oil and lemon juice, and add the grilled chicken and raw cashews on top.
4. Shrimp and Avocado Salad
Ingredients:
- 2 cups of shrimp
- 1/4 of an avocado, sliced or diced
- 1 cup of mixed greens
- 1/2 cup of rainbow chard
- 1/2 of a medium cucumber, thinly sliced
- 2 tablespoons of extra virgin olive oil
- Juice of 1/2 lemon
- Salt and pepper
- 1/4 teaspoon garlic powder
Instructions:
- In a large bowl, mix the greens and rainbow chard with olive oil and lemon juice.
- Add the sliced avocado and cucumber to the mix.
- Pat shrimp dry with a paper towel.
- Mix together salt, pepper, and garlic powder. Stir in shrimp to coat with spices.
- Heat a non-stick skillet over medium heat. Cook shrimp for 2 minutes per side or until cooked through.
- Transfer the cooked shrimp to the top of your salad.
5. Beef Salad with Asparagus and Almonds
Ingredients:
- 5 ounces of beef
- 1 pound of asparagus
- 1 cup of mesclun mix
- 1/2 cup of arugula
- 1 tablespoon of raw chopped almonds
- 2 tablespoons of extra virgin olive oil
- Juice of 1/2 lemon
- Salt and pepper
Instructions:
- In a large bowl, mix the mesclun mix and arugula with olive oil and lemon juice.
- Heat a non-sticking pan and saute the beef.
- In another pan, saute the asparagus with a pinch of salt and a little oil.
- Put the asparagus, beef, and chopped almonds on top of your salad.
If you are looking for some sweet treats, don't forget to check out 4 Ketogenic Dessert Recipes.
