Keto Salad | Lemony Romaine and Avocado Salad

Made up of grilled romaine, creamy avocado, a handful of nuts and a light lemon dressing, this is the perfect keto salad!

Keto salads are something we’re eating a lot of these days.

KETO SALAD IS THE PERFECT KETO-FRIENDLY MEAL

Salads have become our go-to staple for both lunch and dinner. Leafy greens are a big part of our keto diet. We usually opt for fresh spinach, such as this Simple Spinach Salad with Creamy Parmesan Dressing. When we tire of spinach and have had our share of arugula, we’ll go for romaine. If you haven’t tried grilling romaine, I can’t suggest it enough. It adds such a great flavor!

Whichever type of base you choose for your keto salad, be sure to add some toppings that are keto-friendly. The avocado in this Lemony Romaine and Avocado Salad is a great choice. You could also add some chicken, bacon or a soft-boiled egg. Or all three.

This fantastic keto salad recipe comes from a cookbook that was just released called “The Simply Vegetarian Cookbook: Fuss-Free Recipes Everyone Will Love” by Susan Pridmore. Susan gave me permission to reprint her Lemony Romaine and Avocado Salad and it’s the first of many that I’ll be trying. Note that the book is not geared toward keto followers. However, there are so many great recipes that can be used or adapted that it’s perfect for us.

And just check out the gorgeous cover! Simple and drool-worthy, just like Susan’s food blog, The Wimpy Vegetarian. I assure you, there’s nothing “wimpy” about her fantastic new cookbook.

When Susan and I were emailing back and forth about which recipe I wanted to try, she was so accommodating. She encouraged me to make the recipe my own. This is a verbatim excerpt from one such email:

Feel free to adjust the recipes to match how you eat. For example, you can use the avocado salad as a foundation for a meal-worthy salad you might have as a dinner or hearty side dish. We all have different diets we like to try to follow, and the point of the book is that it’s easy, fuss-free cooking, as well as flexible. – Susan Pridmore

That’s exactly the type of cookbook I want on my shelf. Especially when the author is such a lovely, approachable person who takes such pride in her work.

So that’s what I did. I adapted her fabulous recipe to match how we’re eating at the moment. It was simple and I didn’t really change much to make this a keto salad. In fact, the only things I changed were to grill the romaine and use almond slivers instead of pine nuts, but only because that’s what I had on hand. Susan also adds pomegranate seeds – which I adore – but we omitted them as well since they’re not keto-friendly.

MORE KETO SALAD RECIPES YOU’LL LOVE:

• Simple Spinach Salad with Creamy Parmesan Dressing
• Spinach, Egg & Dill Pickle Salad with Chicken
• Buffalo Chicken Egg Salad

Continue to Content

Keto Salad | Lemony Romaine and Avocado Salad

Yield: 6

Prep Time: 5 minutes

Cook Time: 5 minutes

Total Time: 10 minutes

This recipe is reprinted exactly as shown from "The Simply Vegetarian Cookbook" by Susan Pridmore. For keto, omit the pomegranate seeds.

Print

Ingredients

Salad

• 1 head romaine lettuce
• 1/2 cup pomegranate seeds, (omit for keto)
• 1/4 cup pine nuts, (we used almonds)
• 1/4 cup Lemon Vinaigrette, (recipe below)
• 2 avocados
• Freshly ground black pepper

Lemon Vinaigrette

• 2 tbsp freshly squeezed lemon juice
• 1/2 tsp Dijon mustard
• 1 tsp kosher salt
• 1/2 tsp freshly ground black pepper
• 1/4 cup extra-virgin olive oil , (may want to use avocado oil if keto)

Instructions

1. Remove and discard any wilted leaves from the romaine. Wash and spin-dry the remaining leaves. Tear or slice the leaves into bite-size pieces. Place the leaves in a large bowl, and toss with the pomegranate seeds, pine nuts, and half of the vinaigrette.
2. Slice the avocados in half. Remove the pit from each, and slice the avocados into long thin slices. Using a large spoon, carefully scoop the slices out of the peel.
3. Layer the avocado slices on top of the lettuce in the bowl, and drizzle half of the remaining dressing over them. Carefully toss using your hands or a large metal spoon. Add the remaining dressing as needed.
4. Finish with a few sprinkles of pepper.

Notes

Nutritional information includes pomegranate seeds.

Nutrition Information:

Yield: 6 Serving Size: 1
Amount Per Serving: Calories: 299Total Fat: 28gSaturated Fat: 4gTrans Fat: 0gUnsaturated Fat: 22gCholesterol: 0mgSodium: 320mgCarbohydrates: 14gFiber: 8gSugar: 4gProtein: 4g

This data was provided and calculated by Nutritionix.

• Author
• Recent Posts

Kristy Bernardo

Kristy Bernardo is the recipe creator behind The Wicked Noodle. She's a five-time cookbook author, has taught cooking classes to both kids and adults, and has been creating recipes for nationwide brands since 2009. She learned most of her cooking skills from her mom and grandmother, then honed those skills at boot camp at the Culinary Institute of America.

Latest posts by Kristy Bernardo (see all)

• Smoked Cream Cheese - May 14, 2024
• Caprese Bites Appetizer Recipe - March 10, 2024
• Bruschetta Caprese Recipe - March 6, 2024