About
This keto salad combines tender griddled vegetables with creamy avocado and aromatic cilantro.
This is a great side to grilled fish or roasted meats.
Ingredients
- 4 cherry tomato raw (includes cherry, grape, roma)
- 4 small – 3" long scallions or spring onions, tops and bulb, raw
- 2 teaspoon lime juice, fresh
- 1 each avocado, black skin, california type
- 1 tablespoon coriander leaf, fresh
- ½ tablespoon olive oil
- ½ medium – 2 1/2" diameter x 2 3/4" red bell peppers, raw
- ¼ teaspoon salt, sea salt
- ⅛ teaspoon black pepper, ground
Instructions
- Remove the tips from the scallions and any stringy outer leaves and slice the pepper into quarters. Whisk together the oil and lime juice and brush all over the vegetables.
- Heat a griddle pan over a high heat. Arrange the vegetables across the griddle pan and cook for 2-3 minutes each side until tender and char lines appear.
- Dice the avocado into cubes. Mix the griddled vegetables with the diced avocado in a large serving bowl, season to taste.
- Scatter with fresh cilantro to serve.
Nutrition Facts
- Servings: 2
- Calories: 163.7kcal/684.8kJ (per serving)
- Fat: 14.0g (per serving)
- Carbs: 10.3g (per serving)
- Protein: 2.2g (per serving)
