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Keto Grilled Vegetable Chopped Salad with Creamy Avocado Dressing

By Jason Fung, MD

Keto Grilled Vegetable Chopped Salad with Creamy Avocado Dressing

Charred vegetables lend smoky, earthy contrast to cool, crunchy lettuce and creamy avocado-mayonnaise dressing in this luscious main course or side dish. Recipe from Keto-Mojo
Prep Time 8 mins
Cook Time 12 mins
Total Time 20 mins
Course Dinners + Mains, Light Meal
Cuisine American, Mexican
Servings 2
Calories 573 kcal

Ingredients
  

  • 1 medium zucchini sliced lengthwise into 1/2-inch thick strips
  • 3 radishes sliced lengthwise into 1/2-inch slices (if grilling on a grill place in a vegetable basket or skewered onto skewers)
  • 4 oz asparagus spears, woody ends trimmed
  • 4 tbsp olive oil divided
  • salt
  • pepper
  • 1 avocado
  • 2 tbsp lime juice
  • 2 tbsp mayonnaise (good quality, such as primal kitchen avocado mayonnaise)
  • 1 tbsp apple cider vinegar
  • 1/4 cupp cilantro or parsley (fresh, leaves)
  • 1 romaine heart chopped into bite-size pieces
  • 1 tbsp sunflower seeds

Instructions
 

  • Preheat a grill or grill pan at medium-high heat. In a bowl, combine the zucchini, radishes, and asparagus with 2 tablespoons of the olive oil. Season with 3/4 teaspoon salt and 1/4 teaspoon pepper.
  • Place the vegetables on the hot grill and cook, uncovered, for 3 minutes. Turn the vegetables and cook for 3 minutes more. Continue cooking, turning every 3 minutes, until the vegetables are tender throughout; if they’re browning too quickly, move them to the edge of the grill or grill pan. Set aside the vegetables on a cutting board.
  • Meanwhile, make the dressing: in a food processor or blender, combine 1 tablespoon of the olive oil and the avocado, lime juice, mayonnaise, vinegar, and cilantro. Process until the mixture is smooth and creamy. Season to taste with salt and pepper.
  • To serve the salad, place the chopped lettuce in a serving bowl, add the remaining olive oil and 1/4 teaspoon salt, and a few grinds of pepper. Chop the grilled vegetables into bite-size pieces (asparagus on the bias, zucchini into chunks, radishes diced) and add them to the bowl. Toss the salad, then divide it between 2 dinner plates. Sprinkle each with the sunflower seeds and serve with the dressing on the side.

Nutrition

Nutrition Facts
Keto Grilled Vegetable Chopped Salad with Creamy Avocado Dressing
Amount per Serving
Calories
573
% Daily Value*
Fat
 
56
g
86
%
Saturated Fat
 
8
g
50
%
Cholesterol
 
6
mg
2
%
Sodium
 
112
mg
5
%
Potassium
 
1030
mg
29
%
Carbohydrates
 
18
g
6
%
Fiber
 
11
g
46
%
Sugar
 
5
g
6
%
Protein
 
6
g
12
%
Vitamin A
 
5693
IU
114
%
Vitamin C
 
36
mg
44
%
Calcium
 
60
mg
6
%
Iron
 
3
mg
17
%
* Percent Daily Values are based on a 2000 calorie diet.
Keyword American, Dinners + Mains, Light Meal, Mexican
Tried this recipe?Let us know how it was!
Jason Fung, MD

By Jason Fung, MD

Jason Fung, M.D., is a Toronto-based nephrologist (kidney specialist) and a world leading expert in intermittent fasting and low-carb diets.

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