Keto Fatoush Salad

Enjoy a fresh and flavorful twist on a Middle Eastern classic with this Keto Fatoush Salad! Perfectly crispy almond flour tortilla chips replace traditional pita for a low-carb crunch, while a vibrant medley of Romaine lettuce, cucumbers, cherry tomatoes, and radishes bring refreshing textures and colors to every bite. A zesty dressing made with olive oil, lemon juice, and the tangy spice of sumac ties everything together, delivering a burst of bold, authentic flavor. Garnished with roasted sesame seeds and fresh herbs like parsley and mint, this keto-friendly salad is a deliciously wholesome appetizer or side dish for any occasion. Ready in just 25 minutes, it’s a perfect choice for anyone seeking a healthy, gluten-free, and low-carb alternative to the classic Fatoush.

Nutriscore Rating: 83/100

Prep Time:20 mins

Cook Time:5 mins

Total Time:25 mins

Servings: 4

Ingredients

• 1 head Romaine lettuce
• 1 medium Cucumber
• 10 Cherry tomatoes
• 0.25 medium Red onion
• 5 medium Red radishes
• 0.5 cup Parsley
• 0.25 cup Mint leaves
• 0.25 cup Olive oil
• 2 tablespoons Lemon juice
• 1 teaspoon Sumac
• 0.5 teaspoon Salt
• 0.25 teaspoon Pepper
• 1 tablespoon Roasted sesame seeds
• 2 small Almond flour tortillas
• 1 tablespoon Avocado oil

Directions

Step 1

Start by preheating your oven to 350°F (175°C) for toasting the almond flour tortillas.

Step 2

Cut the almond flour tortillas into small triangles. Line a baking sheet with parchment paper and place the tortilla pieces on it. Brush them with avocado oil and sprinkle with a pinch of salt.

Step 3

Bake in the preheated oven for about 5 minutes until they are golden brown and crisp. Set aside to cool.

Step 4

Wash and dry the Romaine lettuce, then chop it into bite-sized pieces.

Step 5

Peel and dice the cucumber into small cubes. Halve the cherry tomatoes. Thinly slice the red onion. Thinly slice the radishes as well.

Step 6

Finely chop the parsley and mint leaves.

Step 7

In a large salad bowl, combine the chopped lettuce, cucumber, cherry tomatoes, red onion, radishes, parsley, and mint.

Step 8

In a small bowl, whisk together the olive oil, lemon juice, sumac, salt, and pepper to make the dressing.

Step 9

Pour the dressing over the salad and toss well to combine all the ingredients.

Step 10

Break the cooled tortilla crisps into smaller bite-sized pieces and add them to the salad just before serving to ensure they stay crunchy.

Step 11

Sprinkle the roasted sesame seeds over the top for added texture and flavor.

Step 12

Serve immediately as a refreshing, crunchy, low-carb appetizer or side dish.

Nutrition Facts

Serving size	(2614.0g)

Amount per serving	% Daily Value*
Calories	1313.0

Total Fat 89.2g	0%
Saturated Fat 12.9g	0%
Polyunsaturated Fat 5.9g
Cholesterol 0mg	0%
Sodium 1681.6mg	0%
Total Carbohydrate 117.1g	0%
Dietary Fiber 47.9g	0%
Total Sugars 51.8g
Protein 33.2g	0%

Vitamin D 0IU	0%
Calcium 775.5mg	0%
Iron 16.8mg	0%
Potassium 5677.4mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 57.2%

Protein: 9.5%

Carbs: 33.4%