Avocado Spinach Strawberry Salad with Balsamic Vinaigrette | Keto, Sugar free, Gluten Free

Avocado Spinach Strawberry Salad with Balsamic Vinaigrette | Keto, Sugar free, Gluten Free


Welcome to keto meals and recipes dot com. After I reviewed all the recipes I’ve already posted on my channel, I realized I have very few salad and vegetable recipes. To rectify that, today I’m going to be sharing one of my favourite salad recipes: My avocado spinach strawberry salad with balsamic vinaigrette. The reason I like this salad is because it’s a very nutrient dense and vegan salad. By the way, later on I’ll be showing you how easy it is to make the tasty balsamic vinaigrette, which has a full flavor of a balsamic vinaigrette, but because of the way I make it, has much less carbs. So, stay tuned and at the end I’ll give you a couple options to make this salad into a hearty and more substantial meal. The macronutrient ratio for this avocado spinach strawberry salad, with balsamic vinaigrette, is 3.4 to 1, with 13.2 grams of total carbs, 6.3 grams of soluble fiber and 0.7 grams of insoluble fiber, resulting in 6.2 grams of net carbs for this full salad, since this is just one serving. The great thing about this vegan keto salad is that all of the ingredients are very easily found in your local grocery store. And, the only preparation you have to do to make this salad is to dry roast the sliced blanched almonds until they’re a nice light golden color. This will bring out the flavor and aroma of the almonds and also improve the taste. Next, take about four medium sized strawberries and cut them into lengthwise sections. Now it’s time to begin the salad. I first place the baby spinach into my individual-sized serving salad bowl. Next, I distribute the thinly sliced ribbons of your red onion. You need very little, because a little goes a long way, so don’t overdo on the onion. As mentioned before, you should already have prepared by dry roasting your sliced almonds, which you just simply sprinkle on top over the entire surface of the salad. Then, place the strawberry slices on top of the almonds. The best way I found to deal with the avocado is to first use my spoon and scoop the flesh as close to the shell as possible, but leave the avocado in the shell. Next, make lengthwise cuts, and then also make cuts across the width. This will make nice bite-sized cubes. And, scoop these out and then just distribute the avocado cubes on top of the salad. As you can see, I like to arrange my avocado cubes interspersed between the strawberries. I think it’s important to have a good complex set of flavors with every bite, because a good mouthfeel and taste is very satisfying and makes you feel like you’ve had a really nice meal, instead of just something to eat. Ok, now it’s time to make the balsamic vinaigrette. Into a small bowl or measuring cup, or whatever, add your olive oil as I am doing. Or, you can substitute with avocado oil. Add the apple cider vinegar, and make sure it’s one with mother. And then, add the balsamic vinegar. Add your finely ground salt and then whisk everything together with your fork. I want to explain the reason I’m diluting the balsamic vinegar with the apple cider vinegar and not using just balsamic straight. And that’s because balsamic vinegar tends to be very high in sugar, and, whenever you’re buying balsamic vinegar, always make sure you read the label, because there’s a great variance in the amount of sugar one brand has over another. I really love the taste of this vinaigrette. I hope you give it a try. And, did you know that a balsamic vinaigrette is a classic pairing when served with strawberries, or a salad with strawberries? This is a fairly large salad, and I’m usually quite satisfied with just one bowl of this salad for my lunch. But, if you want to add a little more sustenance to your meal, I just want to mention that the last time I was at my local health food store I came across an actual vegan blue cheese. And, I’d like to recommend this cheese to all of you who want a dairy-free or vegan option. And, If you’d like me to show you how to make vegan cheeses: Again, leave me a comment. Now, I’m sprinkling a bit of chia seeds on top of my salad. I’m adding the chia seeds because they are very high in heart-healthy, omega-3 fatty acids. Specifically, chia seeds are about 75% omega-3 linoleic acid, and 20% of the omega-6 fatty acids and this ratio is really good. If you have a moment, please let me know if you would like more nutritional information as I’m providing in this recipe. Just leave a comment in the description below. I hope you’ll try this simple and easy quick recipe. If you like this recipe, please check out the end links I’ve provided, for more suggestions and ideas. Please come back and check out my next video when I post it. Bye now!

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