I got this fantastic summer salad recipe from the lovely gal over at The Humble Kitchen. She has compiled a lot of interesting recipes, tips and tricks with regards to food and food triggers. Savannah is on her own personal journey trying to cure the incurable with food. If you have ever wondered how to create a diet that will work for you and your lifestyle, drop by Savannah’s fun and playful blog.
I have taken her yummy recipe and made it keto friendly! I would suggest trying this recipe after you have become keto-adapted. (After your first two weeks) Even though each serving is relatively low in carbs it is best to wait until you have taught your body how to burn fat rather than carbs.
This salad is perfect for those warm summer days when the patio is calling your name and the hubby is ready to play with his BBQ.
- 10-12 slices of bacon cut into 1-inch pieces
- 7 cups of fresh broccoli florets
- 3 cups of cauliflower florets
- 1 cup of Hellman's Mayonnaise
- 1 cup of red and/or green seedless grapes halved
- 1/2 cup of finely chopped red onion
- 2.5 Packets of Stevia
- 4-5 tablespoons of red wine vinegar
- 1 tablespoon of Lemon juice
In a large skillet, cook bacon over medium heat until crisp. Chop into 1 inch pieces
In a large bowl, combine broccoli, cauliflower, grapes, red onion, and cooked bacon.
In a small bowl stir together mayonnaise, red wine vinegar, lemon juice, and Stevia packets. Mix thoroughly.
Next pour dressing over the veggies in the large bowl, and toss until evenly coated.
Cover and chill the salad for at least 1 hour before enjoying.
Plate & serve!
Remember when you are on a Ketogenic Diet to take the total Carbohydrates per serving and subtract any Dietary Fiber to get the actual Carbs per serving.