Keto Celery, Avocado, Pepper and Olive Salad Recipe

Gluten Free
Paleo
Quick Easy
Salads
Sides
Vegan
Vegetarian
4.7/5
(1250 reviews)
Keto Celery, Avocado, Pepper and Olive Salad
Zylo Recipes

Description

This vibrant salad is a celebration of textures and flavors, a delightful combination that satisfies both the palate and the senses. Imagine crisp celery providing a refreshing crunch against the smooth, buttery richness of ripe avocado. The saltiness of olives intermingles with the subtle sweetness of red bell pepper, creating a harmonious balance that awakens the taste buds.

For an added layer of complexity, toasted almonds contribute a satisfying crunch and nutty undertones. The beauty of this salad lies in its simplicity and the quality of its ingredients. Each component plays a crucial role in creating a well-rounded dish that is both satisfying and nutritious.

The celery offers a refreshing coolness, while the avocado provides a creamy, almost decadent texture that coats the mouth. The olives introduce a savory element, their briny flavor enhancing the other ingredients. The red bell pepper adds a touch of sweetness and a vibrant pop of color, making the salad visually appealing.

And the almonds provide a textural contrast, their crunchiness complementing the softness of the other ingredients. Beyond its delightful taste and texture, this salad is incredibly versatile. It can be served as a light lunch, a refreshing side dish, or even a satisfying snack.

Pair it with grilled chicken or fish for a complete and balanced meal, or enjoy it on its own as a healthy and flavorful option. Its vibrant colors and fresh ingredients make it a welcome addition to any table, whether you're hosting a casual gathering or simply enjoying a quiet meal at home. This salad is more than just a collection of ingredients; it's an experience, a journey of flavors and textures that will leave you feeling refreshed and satisfied.

Preparation Time

Prep Time
7 min
Cook Time
4 min
Total Time
11 min

Nutrition Information

Per 1 servings serving
C
Calories
380 Kcal

C
Carbs
10 g
Fi
Fiber
6 g
Sugar
3 g

P
Protein
3 g

C
Fats
35 g
Saturated Fats 5 g
Unsaturated Fats 25 g

Cholestrol 0 mg
Sodium 300 mg
Potassium 500 mg
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Ingredients

    1.
    Black Olives
    Black Olives
    8 medium
    2.
    Green Olives
    Green Olives
    8 medium
    3.
    Celery
    Celery
    2 medium - stalk - 7 1/2" to 8" long
    4.
    Olive Oil
    Olive Oil
    2 tablespoon
    5.
    Lemon Juice
    Lemon Juice
    1 teaspoon
    6.
    Avocado
    Avocado
    1 each
    7.
    Red Bell Peppers, Sweet, Raw Or Blanched, Marinated In Oil Mixture
    Red Bell Peppers, Sweet, Raw Or Blanched, Marinated In Oil Mixture
    1 medium - 2 1/2" diameter x 2 3/4"
    8.
    Parsley, Fresh
    Parsley, Fresh
    1 tablespoon
    9.
    Almonds, Raw
    Almonds, Raw
    1 tablespoon, sliced
    10.
    Red Onion
    Red Onion
    ½ medium - 2 1/2" diameter
    11.
    Salt, Sea Salt
    Salt, Sea Salt
    ¼ teaspoon
    12.
    Black Pepper
    Black Pepper
    ⅛ teaspoon

Instructions

    1.
    Dice the celery and avocado into bite sized chunks, thinly slice the olives and roughly chop the bell pepper and parsley. Add to a large serving dish or salad bowl along with the olive oil and lemon juice. Season with salt and pepper and toss to combine.
    2.
    Add the flaked almonds to a dry skillet over a low/medium heat and toast gently for 2-3 minutes until lightly golden.
    3.
    Sprinkle the almonds over the salad and toss to serve.