About
This keto salad is packed with flavor and texture from sweet, soft onions, creamy avocado, peppery arugula and crunchy pecans.
This is a great light lunch option or side salad to grilled chicken or pork.
Ingredients
- 2 cup arugula
- 2 tablespoon, halves pecans
- 1 ½ tablespoon olive oil
- 1 each avocado
- 1 tablespoon balsamic vinegar
- ½ medium – 2 1/2" diameter red onion
- ¼ teaspoon salt, sea salt
- ⅛ teaspoon black pepper
Instructions
- Thinly slice the onion and add to a small saucepan with the 1/2 tablespoon of olive oil and the balsamic vinegar. Cook over a low heat for 10-15 minutes until the onions are soft and caramelized, stirring often.
- Whilst the onions are cooking, add the pecans to a dry skillet over a low/medium heat and toast gently for 2-3 minutes.
- Thinly slice the avocado and add to a large serving bowl with the arugula. Season to taste and toss to combine.
- Add the caramelized onions to the salad and stir through.
- Scatter over the toasted pecans and drizzle with the remaining olive oil to serve.
Nutrition Facts
- Servings: 2
- Calories: 270.4kcal/1131.2kJ (per serving)
- Fat: 25.4g (per serving)
- Carbs: 11.5g (per serving)
- Protein: 2.8g (per serving)
