Zaneta Baran

Salads, I love salads. Can be anything more quicker and easier to prepare than salads? Maybe, but I am definitely big fan of salads in any variations. Let me introduce you healthy, keto, vegetarian salad for quick breakfast, lunch and dinner with anything what you have in the fridge. The salad is super healthy and delicious. It also great for keto diet as it includes a lot of healthy fat from eggs and avocados.

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How to make healthy keto vegetarian salad for quick breakfast, lunch and dinner?

Preparation time: around 15 minutes

Servings: big bowl

Ingredients

• 1 head of lettuce
• 1 handful of olives
• 2 tomatoes
• 1 green and 1 red pepper
• 1 red onion
• 7 boiled eggs
• 1/2 can of mushrooms
• 2 cans of tuna in olive oil (skip for vegetarian version)
• 1 piece of white cheese
• 1/2 can of corn (skip for keto version)
• 1/2 can of beans (skip for keto version)
• 1 ripe avocado
• salt, pepper, chilli
• 1 teaspoon of mustard (without added sugar)

Instructions

1. Add pinch of salt and eggs to boiling water and boil for 10minutes
2. Chop onion, tomato, lettuce, olives, pepper
3. Cut white cheese, avocado and eggs to smaller pieces
4. Add all indigents to the big bowl and mix together, don’t forget about seasoning, there is no need to add olives oil as tuna contain enough oil for making salad nicely soft
5. Serve in the smaller bowl, optionally you can add keto bread  from my previous recipe
6. Enjoy!

Notes

Feel free to use whatever you have in the fridge. Be creative!

I am not too picky about chopping and cutting, bigger or smaller pieces are the same great for me, so on my pictures you will see random size of ingredients. Time is more important and meal is the same delicious, so have fun with your family instead 🙂

Vegetarian: For vegetarian version skip tuna, the salad will be still full of healthy fat

Recipe

Other recipes with AVOCADO

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