This keto salad is based on an old classic - creamy cucumber salad. What I love about it most is that it takes just a few minutes to prepare and uses a few simple ingredients.
Unlike the traditional recipe which includes sour cream, I made it dairy-free by using paleo mayonnaise and added sliced radishes for an extra crunch. I like to serve mine as a side with steak, barbecued fish, or crispy duck breast.
Preparation timeHands-on: 10 minutes Overall: 10 minutes
| Total Carbs | 6.1 | grams |
| Fiber | 1.8 | grams |
| Net Carbs | 4.2 | grams |
| Protein | 1.7 | grams |
| Fat | 23.2 | grams |
| of which Saturated | 3.3 | grams |
| Energy | 234 | kcal |
| Magnesium | 23 | mg (6% RDA) |
| Potassium | 324 | mg (16% EMR) |
Macronutrient ratio: Calories from carbs (7%), protein (3%), fat (90%)
Ingredients (makes 6 servings) Dressing:- ¾ cup paleo mayonnaise (165 g/ 5.8 oz) - you can make your own
- 2 tbsp fresh lemon juice (30 ml)
- salt and pepper, to taste
- 2-4 tbsp chopped dill
- Optional: 1-2 tsp coconut vinegar or apple cider vinegar
- Optional: 1-3 tsp powdered Erythritol or Swerve
- 3 large cucumbers, sliced (900 g/ 1 lb)
- 200 g radishes, sliced (7.1 oz)
- ½ large red onion, sliced (85 g/ 3 oz)
- Prepare the dressing by mixing the lemon juice and mayonnaise.
- Season with salt and pepper to taste. Optionally, add 1-2 teaspoons of vinegar. Add freshly chopped dill and mix well.
- Using the slicing attachment on your food processor or a knife, thinly slice the cucumbers, radishes, ...
... and red onion. Place the sliced vegetables in a mixing bowl. 
- Pour the prepared dressing over the sliced vegetables.
- Mix until well combined. Serve as a side with meat or fish, as an appetiser, or light dinner. Eat immediately, or store in the fridge for up to 2 days.
No comments:
Post a Comment