Keto Kale Salad {Gluten-Free}
This kale salad recipe is a great addition to a ketogenic diet. Most people on a low-carb/high-fat diet struggle to get a sufficient balance of nutrients. This nutrient-dense salad offers a great source of fiber, minerals and vitamins, such as vitamins A, C and K, while staying low on the glycemic index.
Pair this with a low-carb/high-protein entrée, such as our Prime Rib or Parmesan-Encrusted Halibut recipe for a meal that falls very close into the ideal 75/20/5 percent range.
This recipe is:
- Keto
- Low-carb
- Gluten-free
- Grain-free
- No added sugar
Ingredients you'll need:
- Kale
- Bacon
- Apple
- Radish
- Lemon
- Garlic
- Parmesan cheese
- Feta cheese
- Olive oil
- Apple cider vinegar
- Dijon mustard
- Erythritol
Ingredients:
- VINAIGRETTE
- 1 small shallot, minced
- 1 clove of garlic, minced
- ¼ cup apple cider vinegar
- ¼ cup olive oil
- 1 tablespoon KetoLogic Erythritol
- 1 tablespoon Dijon mustard
- 2 tablespoons water
- Kosher salt and ground black pepper to taste
- SALAD
- 1 bunch chopped kale, stems removed
- ½ apple, cored and diced or thinly sliced
- ½ cup shredded radish
- Juice from 1 lemon
- 2 tablespoons olive oil
- Kosher salt and ground black pepper to taste
- ¼ cup Parmesan cheese
- ½ cup feta cheese
- 8 pieces bacon, cooked and diced
Preparation:
- To prepare the vinaigrette, puree all of the ingredients in a blender or food processor until smooth and creamy.
- Next, put the salad ingredients in a bowl and add the lemon juice, olive oil, and a good pinch of salt and pepper. Mix together well while lightly massaging the lemon juice and olive oil into the kale.
- Top with the Parmesan and drizzle with the dressing. Toss well and allow to marinade for at least a few minutes before serving.
- Garnish with the feta cheese and cooked bacon just before serving.
- Prep Time: 20 minutes
- Yield: 4
