Keto Fresh Sprouted Salad
Brighten up your keto meal plan with this nutrient-packed Keto Fresh Sprouted Salad, a vibrant blend of fresh broccoli sprouts, alfalfa sprouts, and baby spinach leaves. This colorful, no-cook recipe comes together in just 15 minutes, making it a perfect choice for busy weeknights or a quick, wholesome lunch. Juicy cherry tomatoes, crisp cucumber slices, and creamy avocado cubes add layers of texture, while a zesty dressing of lemon juice and extra virgin olive oil ties it all together. Finished with a sprinkle of fresh basil for an aromatic touch, this low-carb salad is as refreshing as it is satisfying. Perfect for keto enthusiasts or anyone seeking a healthy, flavorful dish, this salad is a delightful way to enjoy raw, whole ingredients at their best.
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Ingredients
- 1 cup fresh broccoli sprouts
- 0.5 cup fresh alfalfa sprouts
- 2 cups baby spinach leaves
- 1 cup cherry tomatoes
- 1 medium cucumber
- 1 large avocado
- 2 tablespoons lemon juice
- 3 tablespoons extra virgin olive oil
- 0.5 teaspoon salt
- 0.25 teaspoon black pepper
- 0.25 cup fresh basil leaves
Directions
Step 1
Begin by washing all the vegetables and sprouts thoroughly under cold water. Pat them dry with a clean kitchen towel or paper towels.
Step 2
Slice the cherry tomatoes in half and set aside.
Step 3
Peel the cucumber if desired, then slice it into thin rounds. Add the cucumber slices to a large salad bowl.
Step 4
Cut the avocado in half, remove the pit, and scoop the flesh out with a spoon. Cut it into bite-size cubes and add them to the bowl.
Step 5
Add the broccoli and alfalfa sprouts, along with the baby spinach leaves, to the salad bowl.
Step 6
Squeeze the lemon juice directly over the salad ingredients in the bowl to preserve the avocado and enhance flavors.
Step 7
Drizzle extra virgin olive oil over the salad, and then sprinkle salt and black pepper evenly.
Step 8
Gently toss the salad with salad tongs or two large spoons to ensure all ingredients are well combined and coated with dressing.
Step 9
Roughly chop the fresh basil leaves and add them to the top of the salad for a burst of fresh flavor.
Step 10
Serve the salad immediately to preserve the crispness of the ingredients, or cover and refrigerate for up to 1 hour before serving.
Nutrition Facts
| Serving size | (974.2g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 854.8 |
| Total Fat 73.5g | 0% |
| Saturated Fat 10.7g | 0% |
| Polyunsaturated Fat 3.7g | |
| Cholesterol 0mg | 0% |
| Sodium 1265.7mg | 0% |
| Total Carbohydrate 47.9g | 0% |
| Dietary Fiber 27.5g | 0% |
| Total Sugars 10.1g | |
| Protein 16.2g | 0% |
| Vitamin D 0IU | 0% |
| Calcium 269.7mg | 0% |
| Iron 6.0mg | 0% |
| Potassium 2238.7mg | 0% |
Source of Calories