Keto Zucchini and Strawberry Salad Recipe

Gluten Free
Lunch
Paleo
Quick Easy
Salads
Vegan
Vegetarian
4.4/5
(2148 reviews)
Keto Zucchini and Strawberry Salad
Zylo Recipes

Description

Imagine a salad that captures the essence of summer in every bite. This vibrant salad is a celebration of fresh, seasonal flavors and textures, perfect as a light lunch or a refreshing side dish. It’s a delightful combination that will tantalize your taste buds.

Crisp, leafy greens form the base, providing a refreshing foundation for the symphony of flavors to come. A medley of colorful, low-carb vegetables adds delightful crunch and visual appeal. Think juicy cucumbers, adding a cool and refreshing element, alongside bell peppers, contributing a subtle sweetness and satisfying snap.

These elements harmonize beautifully, creating a balanced and texturally diverse experience. Scattered throughout the salad are succulent, ripe strawberries, their sweetness a burst of sunshine against the savory backdrop of the vegetables. The strawberries not only contribute a delightful flavor but also add a touch of elegance and visual allure to the dish.

Their vibrant red hue contrasts beautifully with the greens and other vegetables, making the salad a feast for the eyes as well as the palate. The dressing is a simple yet elegant combination of heart-healthy olive oil and zesty lemon juice. The olive oil lends a smooth, luxurious mouthfeel, while the lemon juice provides a bright, tangy counterpoint that awakens the senses.

This light and refreshing dressing perfectly complements the other ingredients without overpowering them, allowing their natural flavors to shine through. The salad is incredibly versatile. You can easily customize it to your liking by adding other low-carb vegetables, such as radishes or celery, or incorporating protein sources like grilled chicken or fish to make it a more substantial meal.

It’s a dish that’s both healthy and satisfying, perfect for those seeking a light and flavorful option. Whether you’re enjoying it on a warm summer afternoon or as a refreshing break from heavier meals, this salad is sure to please. Its combination of fresh ingredients, vibrant flavors, and appealing textures makes it a true culinary delight, a testament to the simple pleasures of seasonal eating.

Preparation Time

Prep Time
18 min
Cook Time
0 min
Total Time
18 min

Nutrition Information

Per 1 servings serving
C
Calories
275 Kcal

C
Carbs
8 g
Fi
Fiber
2 g
Sugar
5 g

P
Protein
3 g

C
Fats
25 g
Saturated Fats 5 g
Unsaturated Fats 18 g

Cholestrol 45 mg
Sodium 150 mg
Potassium 400 mg
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Ingredients

    1.
    Strawberries
    Strawberries
    4 medium - 1 1/4" diameter
    2.
    Radish, Raw
    Radish, Raw
    4 medium - 3/4" to 1" diameter
    3.
    Olive Oil
    Olive Oil
    1-½ tablespoon
    4.
    Zucchini
    Zucchini
    1 small
    5.
    Baby Spinach
    Baby Spinach
    1 cup
    6.
    Avocado
    Avocado
    1 each
    7.
    Red Onion
    Red Onion
    1 tablespoon
    8.
    Lemon Juice
    Lemon Juice
    1 tablespoon
    9.
    Salt, Sea Salt
    Salt, Sea Salt
    ¼ teaspoon
    10.
    Black Pepper
    Black Pepper
    ⅛ teaspoon

Instructions

    1.
    Peel the zucchini skin and discard. Peel the zucchini into wide strips and add to a mixing bowl. Thinly slice the onion and add to the bowl. Toss to combine.
    2.
    Halve the strawberries, chop the radishes into small chunks and dice the avocado. Add to the bowl along with the baby spinach, season and toss everything together to combine.
    3.
    Drizzle over the lemon juice and olive oil and set aside for 10 minutes to soften the vegetables a little before serving.