Keto Rainbow Salad Recipe

Gluten Free
Lunch
Paleo
Quick Easy
Salads
Sides
Vegetarian
4.6/5
(1955 reviews)
Keto Rainbow Salad
Zylo Recipes

Description

Imagine a symphony of colors and textures dancing on your palate – that's precisely what this vibrant salad delivers. Picture crisp, refreshing vegetables, each contributing its unique character to a harmonious blend. The satisfying crunch of bell peppers, the cool crispness of cucumber, and the earthy notes of broccoli florets create a delightful textural interplay.

Interspersed within this medley of garden-fresh goodness are the creamy, melt-in-your-mouth slices of avocado. Their richness provides a luxurious counterpoint to the crisp vegetables, coating your taste buds with a velvety smoothness that elevates the entire salad. For a protein boost and added depth of flavor, perfectly hard-boiled eggs are thoughtfully incorporated.

Their delicate, slightly savory taste complements the other ingredients, while their tender texture adds another layer of enjoyment. The genius of this salad, however, lies in its bright and zesty dressing. A harmonious blend of lemon juice and creamy mayonnaise creates a tangy, flavorful coating that clings to every vegetable, ensuring each bite is bursting with deliciousness.

The lemon's acidity cuts through the richness of the avocado and egg, creating a perfectly balanced flavor profile that is both refreshing and satisfying. Visually, this salad is a feast for the eyes. The rainbow of colors – the red of bell peppers, the orange of carrots, the yellow of eggs, the green of cucumbers and broccoli, and the deep green of avocado – creates an appealing presentation that is sure to impress.

Whether you're looking for a light yet fulfilling lunch or a vibrant side dish to accompany your favorite meal, this salad is an excellent choice. Its fresh, flavorful ingredients and satisfying textures make it a guaranteed crowd-pleaser. Prepare to be captivated by the symphony of flavors and textures in this exquisite salad.

Preparation Time

Prep Time
10 min
Cook Time
0 min
Total Time
10 min

Nutrition Information

Per 1 servings serving
C
Calories
350 Kcal

C
Carbs
10 g
Fi
Fiber
4 g
Sugar
5 g

P
Protein
12 g

C
Fats
30 g
Saturated Fats 10 g
Unsaturated Fats 15 g

Cholestrol 50 mg
Sodium 200 mg
Potassium 300 mg
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Ingredients

    1.
    Radish, Raw
    Radish, Raw
    4 small
    2.
    Watercress
    Watercress
    2 cup
    3.
    Boiled Eggs
    Boiled Eggs
    1 large
    4.
    Olive Oil
    Olive Oil
    1 tablespoon
    5.
    Mayonnaise
    Mayonnaise
    1 tablespoon
    6.
    Lemon Juice
    Lemon Juice
    ½ tablespoon
    7.
    Mustard
    Mustard
    ½ teaspoon
    8.
    Avocado
    Avocado
    ½ each
    9.
    Red Bell Peppers, Raw
    Red Bell Peppers, Raw
    ¼ medium - 2 1/2" diameter x 2 3/4"
    10.
    Red Onion
    Red Onion
    ¼ small
    11.
    Cucumber
    Cucumber
    ¼ medium
    12.
    Salt, Sea Salt
    Salt, Sea Salt
    ¼ teaspoon
    13.
    Black Pepper
    Black Pepper
    ⅛ teaspoon

Instructions

    1.
    Thinly slice the bell pepper, onion, and radishes. Finely dice the avocado and cucumber. Combine all the prepared vegetables with the watercress in a large salad bowl and toss gently.
    2.
    Slice the hard-boiled egg into quarters and add to the salad bowl. Season the salad with a pinch of salt and pepper to enhance the flavors.
    3.
    In a separate mixing bowl, whisk together the mustard, lemon juice, olive oil, and mayonnaise. Season with a pinch of salt and pepper. Whisk until the dressing is smooth and well combined.
    4.
    Drizzle the prepared salad generously with the lemon-mayo dressing just before serving. Toss gently to ensure all ingredients are lightly coated.