Paleo, Low Carb & Keto Strawberry Spinach Salad
The bestest low-carb green salad that you have ever eaten? Keto strawberry spinach salad is the fist dish coming out my mind. Strawberry mixed well with baby spinach, along with pecans, feta cheese and basil leaves. Then drizzled with a flavorful dressing of red wine vinegar and Lakanto syrup on top. Who can’t resist it? I know that I can’t. My kids who are not fond of veggie salads also give it a nod.
This strawberry spinach salad is keto, low-carb and paleo friendly. So, if you are on one of these diets, you should jazz up daily meals with it. Actually I’m not adopting any of them, I still love this salad. It’s tasty and flavorful. Since I made it for the first time, I realized that my kids ate more greens without getting bored with them. So good!
This keto salad is suitable for both family meals and gatherings. It serves well as an appetizer or a side dish. I try both and they all work. It feed a hungry crowd so well while containing less carbs than they think. As a chef of home, I believe that this is one of the best things you can control for any delicious and healthy meals. Let’s check it out!
Paleo, Low Carb & Keto Strawberry Spinach SaladCourse: Salads, SidesCuisine: AmericanDifficulty: Easy
Strawberry mixed well with baby spinach, along with pecans, feta cheese and basil leaves. Then drizzled with a flavorful dressing of red wine vinegar and Lakanto syrup on top. Who can’t resist it? I know that I can’t.
- For Dressing
2 tablespoons red wine vinegar or balsamic vinegar
1-2 tablespoons Lakanto syrup or maple syrup if paleo
1 tablespoon shallot or onion, very finely minced
60 ml extra virgin olive oil
1/4 teaspoon kosher salt
freshly ground pepper to taste
- For Salad
200 g baby spinach
200 g strawberries, sliced
60 g pecans or walnuts lightly, toasted and roughly chopped
3 tablespoons basil leaves, ribonned
40 g feta or goat cheese (optional)
- Add all dressing ingredients to a small bowl. Whisk to combine and set aside.
- Combine baby spinach, strawberries, pecans, basil leaves, and goat cheese (optional) in a large bowl.
- Drizzle generously with dressing on top. Toss to coat.