Keto Peppery Cucumber Salad Recipe

Gluten Free
Paleo
Quick Easy
Salads
Sides
Vegan
Vegetarian
4.7/5
(2662 reviews)
Keto Peppery Cucumber Salad
Zylo Recipes

Description

Imagine a vibrant salad, bursting with fresh, crisp textures and a symphony of complementary flavors. This salad centers around a medley of low-carbohydrate vegetables, each carefully chosen for its unique contribution to the overall experience. Picture the satisfying crunch of radishes, their subtle spice dancing on your tongue, alongside the refreshing coolness of cucumber, offering a hydrating counterpoint.

Bell peppers, in a rainbow of colors, lend a gentle sweetness and a satisfying snap, while celery provides an earthy note and additional crispness. But the true magic lies in the textural interplay. The peppery bite of arugula adds a delightful sharpness that awakens the palate, contrasting beautifully with the richness of toasted pine nuts.

These golden nuggets provide a delicate crunch and a nutty aroma that elevates the salad to new heights. The toasting process enhances their inherent flavor, releasing their oils and creating a warm, inviting scent. Visually, this salad is a feast for the eyes.

The vibrant greens, reds, yellows, and oranges create a colorful tapestry that is as appealing as it is nutritious. A light dressing, perhaps a simple vinaigrette made with lemon juice and olive oil, will coat the vegetables and nuts, adding a final layer of flavor and bringing all the elements together in perfect harmony. It's a dish that celebrates the simple pleasures of fresh, high-quality ingredients.

This salad is more than just a side dish; it's a celebration of healthy eating. It's a versatile creation that pairs beautifully with a variety of proteins, from grilled chicken and flaky fish to tofu or tempeh. Whether you're looking for a light lunch, a satisfying side, or a vibrant addition to your dinner table, this crunchy vegetable salad is sure to delight.

It is also incredibly easy to customize. Feel free to add other low-carb vegetables, such as broccoli florets, shredded cabbage, or even avocado for creaminess. A sprinkle of crumbled feta cheese would also be a welcome addition, adding a salty tang that complements the other flavors.

Ultimately, this salad is a blank canvas for your culinary creativity.

Preparation Time

Prep Time
8 min
Cook Time
4 min
Total Time
12 min

Nutrition Information

Per 1 servings serving
C
Calories
150 Kcal

C
Carbs
2 g
Fi
Fiber
1 g
Sugar
1 g

P
Protein
1 g

C
Fats
15 g
Saturated Fats 3 g
Unsaturated Fats 11 g

Cholestrol 20 mg
Sodium 150 mg
Potassium 100 mg
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Ingredients

    1.
    Radish, Raw
    Radish, Raw
    4 medium - 3/4" to 1" diameter
    2.
    Arugula
    Arugula
    1 cup
    3.
    Pine Nuts
    Pine Nuts
    1 tablespoon, whole pieces
    4.
    Olive Oil
    Olive Oil
    1 tablespoon
    5.
    Avocado
    Avocado
    ½ each
    6.
    Lemon Juice
    Lemon Juice
    ½ tablespoon
    7.
    Cucumber
    Cucumber
    ⅓ large - 8 1/4" long
    8.
    Salt, Sea Salt
    Salt, Sea Salt
    ¼ teaspoon
    9.
    Black Pepper
    Black Pepper
    ⅛ teaspoon

Instructions

    1.
    Add the pine nuts to a dry skillet over a low/medium heat and toast gently for 3-4 minutes until lightly golden.
    2.
    Finely dice the cucumber and avocado and thinly slice the radishes. Add to a serving bowl with the arugula and toss to combine.
    3.
    Add the pine nuts to the salad, season to taste and stir to combine.
    4.
    Whisk together the lemon juice and olive oil and drizzle over the salad to serve.