If you’ve been following a vegetarian diet and switched to keto, or vice versa, this keto recipe is just for you!
This keto salad has all shades of flavor and textures – it’s filled with crisp lettuce, juicy cucumber, cubes of cheddar cheese, a hard-boiled egg and a thick mayonnaise-based dressing, with tangy notes of Dijon mustard!
Cooking time 20 min.
Serving Quantity 3
Ingredients :
To make this “Veggie Keto Clab Salad” recipe
You will need:
Lettuce 300 g
Cheddar Cheese 120g
Cucumbers ( sliced ) 100 g
Cherry tomatoes ( halved) 50 g
Large hard-boiled eggs ( chopped in chunks ) 3 pcs.
Sour cream 2 tablespoons
Mayonnaise 2 tbsp.
Milk and a half tbsp.
Dijon mustard and a half tbsp.
Garlic powder – half a tsp.
Dried onion and half a tsp.
Dried parsley and half a tsp.
Step 1
Prepare the dressing: mix the sour cream, mayonnaise and seasonings
Step 2
Add a tablespoon of milk. If the sauce is too thick, add another one, and don’t forget to factor it in when calculating the GI!
Step 3
Place the vegetables, eggs, and cheese in a bowl and add the Dijon mustard in the center.
Dress the salad with the dressing. About two tablespoons for each serving.
Enjoy!
Energy Value per Serving
Calories from fat 237
Calories: 330
Fats: 26.3 g
Carbohydrates: 6.8 g
Fiber: 2 g
Digestible carbohydrates: 4.8 g
Protein: 16.8 g
