About
This flavorsome keto salad is loaded with low carb veggies, creamy avocado, tangy goats cheese and crispy pancetta. Topped with a zesty basil dressing.
This makes a great sharing lunch option or even side salad.
Ingredients
- 5 ½ ounce diced pancetta by waitrose
- 2 tablespoon goat cheese, soft
- 2 cup arugula
- 2 small – 2 2/5" diameter tomato raw (includes cherry, grape, roma)
- 1 ½ tablespoon olive oil
- 1 tablespoon basil, fresh
- ½ each avocado
- ½ tablespoon lemon juice
- ¼ small red onion
- ¼ teaspoon salt, sea salt
- ⅛ teaspoon black pepper
Instructions
- Heat half a tablespoon of olive oil in a skillet over a medium heat. Add the pancetta and cook all over until crisp and golden, remove from the pan and set aside on paper towels.
- Slice the tomatoes into wedges, the avocado into thin strips and the onion into thin slices. Add to a bowl along with the arugula and toss to combine.
- Crumble the goats cheese over the salad and scatter over the pancetta pieces.
- Very finely chop the basil and add to a small mixing bowl along with the remaining olive oil, lemon juice, salt and pepper. Stir well to combine.
- Drizzle the basil oil over the salad and toss to combine to serve.
Nutrition Facts
- Servings: 2
- Calories: 523.3kcal/2189.6kJ (per serving)
- Fat: 46.8g (per serving)
- Carbs: 9.1g (per serving)
- Protein: 20.5g (per serving)
