Pan-Fried Bell Pepper Salad

About

This low carb side is packed with healthy fats and flavors of the Mediterranean. Our warm Keto salad is prepared with sliced fresh bell peppers, onion, tangy feta cheese, salty kalamata olives, crunchy slivered almonds, and fresh parsley. The salad is then simply dressed with lemon juice and a little olive oil to serve. Perfect to accompany Mediterranean inspired Keto mains.

Are Bell Peppers Keto?

Bell peppers can be enjoyed in moderation as part of a healthy and balanced Keto diet. Bell peppers do sit at the higher end of the carb table for Keto-friendly vegetables, so you may wish to vary your serving size according to your own daily carb allowance. We have suggested that this recipe provides 4 side servings, but please feel free to adjust as needed for your macros. A great way to offset any higher carb vegetables is to ensure they are accompanied by a generous serving of Keto-friendly fats. We have added feta, olive oil, and olives to provide our peppers with flavorsome fats.

Serving Suggestions

This tasty low carb side would make a delicious accompaniment to a Mediterranean inspired main. Perfect served with grilled fish, pork or chicken. This would also make a nice addition to the Keto BBQ table and would work well paired with some cauliflower rice and pork chops. Please be sure to adjust your macros to account for any changes or additions made to the original recipe.

Ingredients

10 olives pitted greek kalamata olives
2 ½ tablespoon extra virgin olive oil
2 tablespoon feta cheese
1 tablespoon, slivered almonds, raw
1 tablespoon parsley
½ tablespoon lemon juice
½ medium – 2 1/2" diameter x 2 3/4" red pepper
½ medium – 2 1/2" diameter x 2 3/4" yellow pepper
½ medium – 2 1/2" diameter x 2 3/4" orange bell pepper
½ small white onion
¼ teaspoon salt, sea salt
⅛ teaspoon black pepper

Instructions

Thinly slice the bell peppers into strips, discarding the seeds. Thinly slice the onion. Heat 2 tablespoons of olive oil in a skillet over a medium heat. Add the peppers and onion. Season with salt and pepper and pan fry gently for 10 minutes to soften, stirring regularly.
Transfer the warm peppers to a serving dish. Crumble over the feta cheese. Slice the olives in half and arrange over the salad.
Drizzle over the remaining olive oil and lemon juice. Scatter over chopped fresh parsley and the slivered almonds. Toss the salad to gently to combine and serve.