About
This simple keto salad is packed with flavor, texture and fats from crisp celery, salty olives, creamy avocado, sweet red bell pepper and crunchy almonds.
This is a great side salad served with a protein of your choice.
Ingredients
- 8 medium black olives
- 8 medium green olives
- 2 medium – stalk – 7 1/2" to 8" long celery
- 2 tablespoon olive oil
- 1 teaspoon lemon juice
- 1 each avocado
- 1 medium – 2 1/2" diameter x 2 3/4" red bell peppers, sweet, raw or blanched, marinated in oil mixture
- 1 tablespoon parsley, fresh
- 1 tablespoon, sliced almonds, raw
- ½ medium – 2 1/2" diameter red onion
- ¼ teaspoon salt, sea salt
- â…› teaspoon black pepper
Instructions
- Dice the celery and avocado into bite sized chunks, thinly slice the olives and roughly chop the bell pepper and parsley. Add to a large serving dish or salad bowl along with the olive oil and lemon juice. Season with salt and pepper and toss to combine.
- Add the flaked almonds to a dry skillet over a low/medium heat and toast gently for 2-3 minutes until lightly golden.
- Sprinkle the almonds over the salad and toss to serve.
Nutrition Facts
- Servings: 4
- Calories: 170.6kcal/713.6kJ (per serving)
- Fat: 15.7g (per serving)
- Carbs: 7.9g (per serving)
- Protein: 1.7g (per serving)
