15 Delicious Keto Salad Recipes For Keeping Up Health In Summers!

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this image shows vibrant assortment of keto salad ideas displayed in bowls and plates, featuring fresh ingredients like avocado, chicken, broccoli, tuna, and cucumber, perfect for summer meals.

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Summer is the season of light, refreshing meals that keep you feeling cool and energized, and there’s nothing quite as satisfying as a fresh, flavorful salad. These 15 keto-friendly salad recipes are here to transform your summer dining with crisp veggies, creamy dressings, and vibrant flavors—all while keeping your carbs in check.

From the creamy decadence of Keto Avocado Egg Salad to the zesty crunch of Keto Cucumber Salad, each dish is crafted to embrace the season’s freshest ingredients. Whether you’re in the mood for the hearty protein-packed Keto Tuna Salad or the satisfying simplicity of a Keto Chicken Salad, there’s something here for every palate.

And if you’re craving something extra special, the Keto Shrimp Spinach Salad is a must-try for its elegant mix of seafood and greens. What makes these salads perfect for summer? Each recipe is designed to highlight fresh, hydrating, and nutrient-packed ingredients that help you beat the heat without compromising your keto goals.

Plus, they’re incredibly versatile—ideal for quick lunches, BBQ sides, or meal preps that taste like sunshine in every bite. Ready to elevate your summer with these mouthwatering creations? Let me know which one you’ll try first!

1. Keto Avocado Egg Salad

A creamy keto avocado egg salad served in a white bowl, sprinkled with fresh dill and black pepper, offering a perfect low-carb summer dish.

This creamy and rich keto avocado egg salad combines hard-boiled eggs, ripe avocado, and a tangy mustard-mayo dressing. It’s packed with healthy fats and protein, making it the perfect low-carb meal for summer.

The avocado adds a velvety texture, while the eggs offer a satisfying, protein-packed base. Enjoy this refreshing salad on its own or as a filling for lettuce wraps for a light, keto-friendly option that’s perfect for warm weather.

Servings: 4 people

Ingredients:

  • ½ teaspoon salt
  • 2 medium ripe avocado, diced
  • 2 teaspoons fresh dill
  • 1/4 cup minced red onion
  • ½ teaspoon pepper
  • 1/2 lemon
  • 6 large boiled eggs

Instructions:

  1. Peel and dice the boiled eggs, then transfer them to a medium mixing bowl.
  2. Add the diced avocado to the eggs and mix thoroughly.
  3. Continue stirring to allow the avocado to become creamy and coat the eggs evenly.
  4. Squeeze the juice of half a lemon over the egg and avocado mixture.
  5. Add the minced red onion to the bowl.
  6. Stir everything together until well combined.
  7. Serve the dish immediately for the best flavor and texture.

2. Keto Cucumber Salad

This image shows a vibrant salad with cucumber slices, diced tomatoes, and crumbled feta cheese in a white bowl, lightly drizzled with olive oil and red wine vinegar.

This refreshing keto cucumber salad is a light and crisp option that is perfect for summer. Thinly sliced cucumbers are tossed with fresh herbs, red onion, and a zesty dressing made with vinegar and olive oil. It’s the ideal side dish for any keto meal, offering a refreshing crunch while staying low in carbs.

The cucumber’s mild flavor pairs perfectly with the tangy dressing, making it an effortlessly healthy and hydrating salad to enjoy on hot days.

Servings: 6 people

Ingredients:

  • ½ cup Sour cream
  • 1 teaspoon Snipped, fresh chives
  • 2 tablespoons White vinegar (or lemon juice)
  • ½ teaspoon Grated, fresh garlic (or very fine mince)
  • 2 tablespoons Chopped, fresh dill (or 1 teaspoon dried)
  • 2 teaspoon Swerve Granulated
  • 2 tablespoons Heavy cream or water (to thin dressing)
  • 1 teaspoon Chopped, fresh mint (optional)
  • 3 cups English cucumber rounds

Instructions:

  1. Combine all dressing ingredients in order, mix well, and let it rest while preparing the vegetables.
  2. Peel the cucumbers (optional for fewer carbs) and slice them into ¼-inch rounds, placing them in a mixing bowl or serving dish.
  3. Slice the purple onion thinly and add it to the bowl with the cucumbers.
  4. Pour the dressing over the cucumbers and onions, tossing to coat evenly.
  5. Serve immediately for a fresh taste, or refrigerate for up to 4 hours to enhance the flavor.
  6. Enjoy the creamy cucumber salad chilled or at room temperature.
View Recipe

3. Keto Tuna Salad

this image shows hearty keto tuna salad seasoned with salt and pepper, with an optional addition of creamy mayonnaise, served in a white bowl.

This keto tuna salad is a protein-packed, flavorful dish perfect for a quick lunch or dinner. Made with tuna, avocado, mayonnaise, and a touch of mustard, it’s creamy and satisfying.

With the healthy fats from the avocado and the protein-rich tuna, this salad is an excellent choice for a keto-friendly, low-carb meal. You can serve it on its own or spoon it into lettuce leaves for a light, refreshing bite.

Servings: 4 people

Ingredients:

  • 3 tablespoons dill relish
  • 1 teaspoon garlic powder
  • ¾ cup mayonnaise (see notes)
  • 1 rib celery, minced
  • 20 ounces of canned tuna packed in water
  • 1 tablespoon fresh lemon juice
  • 1/2 teaspoon dried dill
  • 3 tablespoons minced red onion
  • Salt and pepper to taste

Instructions:

  1. Drain the tuna thoroughly and transfer it to a large bowl.
  2. Add the minced celery, red onion, and dill relish to the tuna.
  3. Stir the ingredients together until well combined.
  4. In a separate small bowl, whisk together the mayonnaise, lemon juice, garlic powder, dill, salt, and pepper.
  5. Pour the prepared dressing over the tuna mixture.
  6. Stir the tuna and dressing until evenly coated.
  7. Taste the mixture and adjust with additional salt, pepper, or mayonnaise if needed.
  8. Serve the tuna salad immediately or transfer it to an airtight container.
  9. Refrigerate for up to 3 to 5 days for storage.

4. Keto Chicken Salad

this image shows zesty keto chicken salad served in a white bowl, topped with vibrant fresh cilantro for added flavor and presentation.

A classic keto chicken salad features juicy chicken breast, crunchy vegetables, and a creamy dressing made from mayo and mustard. This low-carb dish is not only filling but full of flavor, thanks to the addition of fresh herbs and seasonings.

Whether you enjoy it in a lettuce wrap or as a side dish, the protein-packed chicken and creamy dressing create a satisfying salad that fits perfectly into your keto lifestyle, offering both nutrients and flavor.

Servings: 4 people

Ingredients:

  • 1 teaspoon white distilled vinegar
  • 2 large boiled eggs, chopped
  • 1 teaspoon yellow mustard
  • 1/4 cup minced yellow onion
  • 1/4 cup chopped dill pickles
  • 1/4 cup chopped pecans
  • 1 teaspoon fresh dill
  • 2 cups cooked shredded chicken
  • 1/2 cup mayonnaise
  • Salt and pepper to taste

Instructions:

  1. Combine all ingredients except the chicken in a mixing bowl and mix thoroughly.
  2. Add the shredded chicken to the bowl and stir until fully coated.
  3. Taste the mixture and adjust the broccoli tuna seasoning with salt and pepper as needed.
  4. Cover the bowl and refrigerate for 1 hour to enhance the flavor.
  5. Serve chilled and enjoy.

5. Keto Broccoli Salad

this image shows flavorful keto broccoli salad served in a white bowl, generously sprinkled with shredded cheddar cheese for a rich, cheesy taste.

This keto broccoli salad is a great side dish that’s both nutritious and satisfying. Made with fresh broccoli florets, crispy bacon, and a creamy dressing, it delivers a satisfying combination of textures and flavors.

The dressing, made from mayo and vinegar, ties everything together, creating a tangy and creamy base. High in fiber and healthy fats, this salad is perfect for a summer picnic or a keto-friendly meal that’s sure to please everyone.

Servings: 4 people

Ingredients:

  • ¼ cup Sour Cream
  • 1 packet Splenda, or other sweetener
  • 2 tbsp Apple Cider Vinegar
  • ¼ cup Mayo
  • 6 slices Bacon
  • ½ cup Red Onion, diced
  • 1 cup Shredded Cheddar Cheese
  • 4 cups Broccoli Florets, raw, diced into 1/4 inch pieces
  • ¼ cup Sunflower Seeds

Instructions:

  1. Cook the bacon until crispy, then crumble it into small pieces.
  2. Reserve 1 tablespoon of the bacon fat and set aside the rest for later use.
  3. In a small bowl, whisk together sour cream, mayonnaise, apple cider vinegar, reserved bacon fat, and Splenda until smooth and well combined.
  4. Cut the broccoli into bite-sized florets.
  5. Place the broccoli florets in a large serving bowl.
  6. Add the shredded cheddar cheese to the bowl with the broccoli.
  7. Stir in the diced red onion, walnuts, and sunflower seeds.
  8. Sprinkle the crumbled bacon over the salad mixture.
  9. Drizzle the prepared dressing over the salad.
  10. Mix thoroughly to coat all the ingredients evenly with the dressing.
  11. Serve immediately or refrigerate until ready to enjoy.
View Recipe

6. Keto Shrimp Spinach Salad

this image shows colorful keto shrimp spinach salad featuring fresh spinach leaves, cherry tomatoes, and perfectly cooked shrimp, served in a white bowl.

A light yet satisfying keto shrimp spinach salad is an ideal summer meal. Tender shrimp is paired with fresh spinach, avocado, and a tangy lemon dressing. The shrimp adds a touch of sweetness, while the spinach provides essential nutrients and a boost of fiber.

The avocado adds a creamy texture, and the lemon dressing ties everything together with a zesty flavor. This dish is packed with healthy fats, protein, and antioxidants, making it the perfect low-carb option.

Servings: 4 people

Ingredients:

  • 1 lb medium shrimp, raw, peeled, and deveined
  • 2 oz. bacon, cooked and chopped
  • ¼ cup apple cider vinegar
  • 1 oz. Parmesan cheese, finely grated (optional)
  • 1 tbsp Dijon mustard
  • 2 garlic cloves, coarsely chopped
  • ½ cup bacon fat or light olive oil
  • 2 tbsp ghee or butter
  • 6 oz. (52⁄3 cups) fresh baby spinach
  • 2 hard-boiled eggs, chopped
  • Salt and pepper, to taste

Instructions:

  1. In a small saucepan over medium heat, melt the bacon fat.
  2. Add the apple cider vinegar and whisk in the remaining ingredients until well combined.
  3. Pour the hot bacon vinaigrette over salad plates and set aside.
  4. In a large pan over medium-high heat, melt the butter.
  5. Pat the shrimp dry with a paper towel to remove moisture, then add the shrimp and garlic to the skillet.
  6. Sauté the shrimp for 3-5 minutes until they turn bright pink and are fully cooked.
  7. Remove the shrimp from the heat and set aside.
  8. Arrange the spinach, hard-boiled eggs, bacon, shrimp, and Parmesan cheese on the salad plates. Serve immediately.

7. Keto Wedge Salad

this image shows crisp keto wedge salad displayed on a round white plate, enriched with creamy blue cheese crumbles for a savory bite.

The keto wedge salad is a classic, reimagined to fit perfectly into your low-carb lifestyle. Crisp iceberg lettuce is cut into wedges and topped with creamy blue cheese dressing, crispy bacon, and a sprinkle of green onions.

The tangy dressing and salty bacon provide a perfect balance, while the iceberg lettuce offers a satisfying crunch. This simple yet flavorful salad is low in carbs and high in healthy fats, making it a perfect side dish or a light meal for any occasion.

Servings: 6 people

Ingredients:

  • 1⁄3 cup mayonnaise
  • 4 boiled large eggs, chopped
  • ¼ tsp salt
  • 2 oz. blue cheese, crumbled
  • 1 tbsp lemon juice
  • ¼ cup sour cream
  • 8 oz. bacon, chopped
  • 2 oz. blue cheese, crumbled
  • ¼ tsp garlic powder
  • ½ head iceberg lettuce
  • 2 tbsp heavy whipping cream
  • 1 (4 oz.) tomato, chopped

Instructions:

  1. In a bowl, whisk together all dressing ingredients except the blue cheese until smooth.
  2. Stir in the blue cheese crumbles and mix well. Thin with a bit of water if needed. Chill until ready to serve.
  3. In a large frying pan over medium-high heat, cook the bacon until crisp, then set aside.
  4. Rinse the iceberg lettuce head thoroughly under cold water and let it drain completely.
  5. Pat the lettuce dry using a clean towel to remove excess moisture.
  6. Slice the lettuce head in half.
  7. Cut one half into four wedges for serving, keeping the other half intact for later use.
  8. Arrange each wedge on a serving plate.
  9. Evenly distribute the cooked bacon, chopped tomato, blue cheese crumbles, and egg over each wedge.
  10. Drizzle the prepared dressing generously over each wedge, ensuring it coats the entire piece.
  11. Serve immediately and enjoy.

8. Keto Guacamole Chopped Salad

this image shows zesty keto guacamole chopped salad served in a white bowl, topped with slivered red onion and chopped pickled jalapeño peppers.

This vibrant keto guacamole chopped salad is bursting with fresh ingredients. Chopped lettuce, tomatoes, cucumbers, and avocado come together with a creamy guacamole dressing, giving you a burst of flavor in every bite.

It’s light, satisfying, and full of healthy fats. The guacamole dressing is what takes this salad to the next level, adding a creamy, rich texture that complements the crisp vegetables. Perfect as a side dish or light meal, this salad is a keto favorite.

Servings: 4 people

Ingredients:

  • 4 cups chopped romaine lettuce
  • 2 ripe avocados, diced
  • 1 cup grape tomatoes, quartered
  • ¼ cup slivered red onion
  • 2 tablespoons lime juice
  • 2 tablespoons corn oil or avocado oil
  • 1 clove garlic, grated
  • ¼ teaspoon salt
  • ¼ teaspoon ground pepper
  • 1 tablespoon chopped pickled jalapeño pepper

Instructions:

  1. In a large bowl, whisk together the oil, lime juice, garlic, salt, and pepper until well combined.
  2. Add the chopped romaine lettuce to the bowl.
  3. Gently fold in the diced avocado and quartered grape tomatoes.
  4. Sprinkle in the slivered red onion and chopped pickled jalapeño pepper.
  5. Toss everything gently to ensure the ingredients are evenly coated with the dressing.

9. Keto Loaded Cauliflower Salad

this image shows rich keto loaded cauliflower salad served in a white bowl, drizzled with a creamy mix of sour cream, mayonnaise, and vinegar.

This keto-loaded cauliflower salad is a low-carb take on a classic potato salad. Roasted cauliflower florets are mixed with crispy bacon, creamy mayo, and chopped green onions. The cauliflower serves as a perfect substitute for potatoes, providing a similar texture while keeping carbs low.

With the added flavor of bacon and tangy dressing, this salad is a delicious, filling choice for a summer meal or picnic. It’s hearty, satisfying, and perfect for your keto lifestyle.

Servings: 6 people

Ingredients:

  • 1 large head of cauliflower
  • 8 slices bacon, cooked and crumbled
  • 1 teaspoon cracked pepper
  • ⅓ cup sour cream
  • 1 cup cubed cheddar cheese
  • ¼ cup chopped chives or scallions
  • ¼ cup mayonnaise
  • 1 teaspoon white distilled vinegar
  • 1 teaspoon salt

Instructions:

  1. Chop the cauliflower into bite-sized pieces and transfer them to a large microwave-safe bowl.
  2. Add 2 tablespoons of water to the bowl with the cauliflower.
  3. Cover the bowl with plastic wrap, ensuring it’s sealed securely.
  4. Microwave the covered bowl for 4 minutes.
  5. Let the cauliflower sit for 2 minutes before carefully removing the plastic wrap.
  6. Drain any remaining water from the bowl and allow the cauliflower to cool for 20 minutes.
  7. In a small mixing bowl, whisk together the sour cream, mayonnaise, vinegar, salt, and pepper until smooth.
  8. Pour the prepared sour cream mixture over the cooled cauliflower.
  9. Add the cooked bacon, cubed cheddar cheese, and chopped chives to the bowl with the cauliflower.
  10. Mix everything thoroughly, then place the salad in the fridge to chill for at least 2 hours before serving.

10. Keto Shrimp Salad

this image shows refreshing keto shrimp salad served in a white bowl, tossed in a flavorful mix of garlic, mustard, dill, red pepper flakes, sea salt, and black pepper.

A keto shrimp salad is a perfect combination of protein and freshness. Tender shrimp are paired with mixed greens, avocado, and a light dressing made with olive oil and lemon. The shrimp provide a burst of flavor, while the avocado adds creaminess, and the greens provide a refreshing crunch.

This salad is light but satisfying, making it ideal for a healthy summer lunch or dinner. It’s packed with healthy fats and lean protein, aligning perfectly with keto dietary goals.

Servings: 4 people

Ingredients:

  • 1 pound cooked small shrimp, peeled and deveined
  • ½ cup cucumber, finely chopped
  • 1/3 cup sour cream
  • ¼ cup red onion, finely chopped
  • 2 tablespoons lemon juice
  • 1 teaspoon whole-grain Dijon mustard
  • ½ cup celery, finely chopped
  • 1 clove garlic, crushed
  • ¼ teaspoon sea salt (optional)
  • ⅛ – ¼ teaspoon red pepper flakes (the more, the spicier)
  • ¼ teaspoon black pepper, freshly ground
  • 1 tablespoon fresh dill, minced
  • Extra fresh dill for garnish, if desired

Instructions:

  1. In a medium mixing bowl, whisk the sour cream until it becomes smooth and creamy.
  2. Gradually pour in the lemon juice while whisking continuously to combine.
  3. Add the garlic, mustard, dill, red pepper flakes, sea salt, and black pepper, whisking until fully incorporated.
  4. Taste the mixture and adjust the seasonings as needed.
  5. Gently fold in the cooked shrimp, cucumber, and celery, ensuring everything is evenly coated.
  6. Transfer the mixture to an airtight container and refrigerate until ready to serve.
  7. Before serving, give the mixture a stir, taste again, and adjust the seasonings if necessary.
  8. Garnish with additional fresh dill, if desired, before serving.

11. Keto Antipasto Salad

this image shows vibrant keto antipasto salad drizzled with freshly prepared lemon vinaigrette, served in a white bowl, perfect for summer dining.

This keto antipasto salad is an Italian-inspired dish that combines all your favorite antipasto ingredients in a low-carb way. It features salami, pepperoni, mozzarella, olives, and roasted red peppers, all drizzled with olive oil and vinegar dressing.

The mix of meats, cheese, and tangy dressing provides a savory and satisfying salad that’s perfect for a keto diet. Packed with healthy fats and protein, this salad is great for a keto-friendly lunch or light dinner.

Servings: 6 people

Ingredients:

  • 2 cups cured meats of your choice, such as pepperoni, salami, or prosciutto
  • 1 cup mozzarella pearls
  • 6 cups romaine salad, chopped
  • 2 cups canned artichoke hearts, rinsed
  • 1 cup pepperoncini peppers, sliced
  • 2 cups cherry tomatoes, sliced
  • 1/2 cup olives, whole or sliced
  • 1/4 cup red onion, very thinly sliced
  • 1/4 cup extra virgin olive oil
  • 1 teaspoon Italian seasoning
  • 2 tablespoons lemon juice
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper

Instructions:

  1. Add all the vinaigrette ingredients to a small jar, secure the lid tightly, and shake until well combined.
  2. If you prefer a sweeter dressing, add 1 teaspoon of your desired sweetener and adjust to taste.
  3. Arrange the chopped romaine lettuce at the base of a large salad bowl or serving platter.
  4. Layer the remaining salad ingredients evenly on top of the romaine.
  5. Drizzle the prepared lemon vinaigrette over the salad just before serving.
  6. Toss gently to combine the ingredients, ensuring everything is coated with the dressing.
  7. Serve immediately and enjoy!

12. Keto Greek Salad

A classic keto Greek salad served in a white bowl, featuring fresh ingredients and a drizzle of extra virgin olive oil for enhanced flavor.

This keto Greek salad is a fresh and flavorful dish that highlights the best Mediterranean ingredients. With crisp cucumbers, juicy tomatoes, olives, and feta cheese, it’s a nutrient-packed salad that’s perfect for warm weather.

The tangy olive oil and lemon dressing tie everything together, making it light yet satisfying. Low in carbs and high in healthy fats, this Greek-inspired salad is an excellent choice for anyone following a keto lifestyle.

Servings: 2 people

Ingredients:

  • 100 grams Cherry Tomatoes
  • 50 grams Kalamata Olives
  • 1 tbsp red wine vinegar
  • 50 grams Green Bell Pepper
  • 100 grams Feta Cheese
  • 50 grams of red onions
  • Salt to taste
  • 1 tsp fresh thyme or oregano
  • 200 grams Cucumber
  • 2 tbsp olive oil
  • Pepper to taste

Instructions:

  1. Begin by prepping the vegetables. Peel the cucumbers, slice them lengthwise, then quarter the halves and dice them into chunky pieces.
  2. If using regular tomatoes, cut them to match the cucumber slices. If using cherry tomatoes, simply cut each in half.
  3. Slice the red onions into thin half-moons. If the flavor of raw onions is too sharp for you, soak them in cold water for a few minutes to mellow the taste.
  4. Dice the green bell pepper into chunky pieces, similar in size to the cucumber and onions.
  5. Combine all the chopped vegetables in a large mixing bowl.
  6. To make the dressing, pour the extra virgin olive oil into a separate bowl. For an extra punch of flavor, consider using kalamata olive oil.
  7. Add one tablespoon of red wine vinegar to the olive oil. If you don’t have red wine vinegar, lemon juice can be used as a substitute, though the flavor will be slightly different.
  8. Stir in the fresh oregano or thyme, along with freshly ground black pepper and salt to taste.
  9. Whisk the dressing thoroughly until it emulsifies and combines smoothly.
  10. Pour the dressing over the chopped vegetables in the bowl.
  11. Toss the salad gently to ensure all the vegetables are evenly coated with the dressing.
  12. Top the salad with a slab of feta cheese or crumble it over the top, then serve and enjoy!
View Recipe

13. Keto Caprese Salad

this image shows delightful keto Caprese salad featuring layers of fresh mozzarella, tomatoes, and basil, drizzled with olive oil, served in a white bowl.

A keto caprese salad is a simple yet elegant dish that’s perfect for summer. Fresh mozzarella, ripe tomatoes, and fragrant basil leaves come together in this classic Italian salad. Drizzled with extra virgin olive oil and balsamic vinegar, this salad is both refreshing and full of flavor.

The mozzarella provides protein and healthy fats, while the tomatoes and basil offer a fresh, zesty taste. It’s a perfect, low-carb side dish or light meal on a hot day.

Servings: 4 people

Ingredients:

  • 2 teaspoons balsamic vinegar
  • 8 ounces fresh mozzarella cheese
  • 1 bunch fresh basil leaves or basil microgreens
  • 1 avocado, sliced (optional)
  • Fresh ground black pepper
  • Maldon Sea Salt or salt of choice
  • 2 large tomatoes (heirloom if available)
  • 2 tablespoons extra virgin olive oil

Instructions:

  1. Arrange the tomato, mozzarella, avocado, and basil on a serving platter or individual plates.
  2. Drizzle the olive oil over the layered ingredients.
  3. Follow with a drizzle of balsamic vinegar.
  4. Sprinkle with salt and pepper, then serve immediately.

14. Lettuce-Free Keto Cobb Salad

this image shows A satisfying lettuce-free keto Cobb salad served on a white plate, dressed with buttermilk or heavy cream for a unique twist.

This lettuce-free keto Cobb salad offers a refreshing twist on the classic without the carbs. It features a combination of protein-packed ingredients like grilled chicken, hard-boiled eggs, crispy bacon, avocado, and cheese, all drizzled with a tangy dressing.

The absence of lettuce allows the other ingredients to shine, making every bite rich in flavor. This salad is perfect for a satisfying meal that’s low in carbs and high in healthy fats, offering a keto-friendly option that’s hearty and delicious.

Servings: 4 people

Ingredients:

  • 1 cup crumbled blue cheese
  • 4 eggs, hard-cooked and then diced
  • 12 slices bacon, cooked crisp and then crumbled (We used pre-cooked bacon that we crisped in the microwave).
  • Blue Cheese Dressing of your choice
  • 2 cups cooked rotisserie chicken, cut into 3/4 inch cubes
  • 1 cup diced tomatoes or cherry tomatoes
  • 2 avocados, diced and tossed with lime juice

Instructions:

  1. Cook the eggs while preparing the other ingredients, then place the cooked eggs into ice water to cool.
  2. Cut the rotisserie chicken into 3/4-inch pieces and set aside.
  3. Crisp the bacon in the microwave for about 1 minute (if using pre-cooked bacon) or cook it in a frying pan until crisp, then crumble it into small pieces.
  4. Dice enough tomatoes or cherry tomatoes to make 1 cup.
  5. Crumble blue cheese (or Gorgonzola cheese) to measure 1 cup.
  6. Peel the cooled eggs and coarsely chop them into bite-sized pieces.
  7. Dice the avocados, toss them with lime juice to prevent browning, and set aside.
  8. Arrange the prepared ingredients in neat rows in a glass serving dish, or toss everything together in a bowl for a more casual presentation.
  9. If desired, thin the blue cheese dressing by mixing it with equal parts buttermilk, milk, half-and-half, or heavy cream, adjusting to your preferred consistency.
  10. Serve the salad with the dressing on the side, allowing each person to drizzle it over their portion as they eat.

15. Keto Chicken Caesar Salad

this image shows A classic keto chicken Caesar salad served in a white bowl, drizzled evenly with rich Caesar dressing for a perfect low-carb meal.

This keto chicken Caesar salad is a classic that’s been made low-carb without sacrificing flavor. Grilled chicken breast is served over crisp romaine lettuce, topped with homemade keto-friendly Caesar dressing and crunchy parmesan crisps instead of croutons.

The creamy dressing and savory cheese create a delicious balance with the tender chicken and fresh greens. This keto chicken Caesar salad is the perfect light yet filling meal that’s ideal for any lunch or dinner.

Servings: 2 people

Ingredients:

  • 1 teaspoon Dijon mustard
  • ½ clove garlic, minced
  • 1 anchovy (optional)
  • 2 teaspoons lemon juice
  • 3 tbsp mayonnaise
  • 1 tablespoon parmesan, finely grated
  • Salt flakes and black pepper

Instructions:

  1. Preheat the grill to medium-high heat, brush the chicken with olive oil, and season it with your preferred spices.
  2. Grill the chicken for 6-8 minutes per side until it reaches an internal temperature of 165°F (75°C), then let it rest for a few minutes before slicing.
  3. For a pan-fried option, heat a skillet with olive oil over medium-high heat, cook the chicken for 6-8 minutes per side until it reaches 165°F (75°C), rest, and slice.
  4. Combine all dressing ingredients in a food processor, blend until smooth and creamy, season to taste, and set aside.
  5. Soft boil the eggs for 7-8 minutes, refresh them in cold water, peel, and slice into halves.
  6. Dice the avocado and prepare the cooked bacon by crumbling it into pieces.
  7. Chop the Romaine lettuce and distribute it evenly between two serving bowls or arrange it on a serving plate.
  8. Layer the lettuce with the sliced chicken, avocado, eggs, bacon, and parmesan.
  9. Drizzle the Caesar dressing evenly over the salad, adjusting the amount to your preference by starting with a few tablespoons.
  10. Serve the salad immediately, adding more dressing if desired.

Tags:

avocado / broccoli / caprese / cauliflower / cucumber / egg / guacamole / healthy recipes / keto / lettuce / salad / spinach / tuna

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