Keto Mediterranean Zucchini Salad Recipe

Keto Mediterranean Zucchini Salad Recipe

Ingredients

Yield: 4 servings

Dressing.

• 1 tablespoon lemon juice
• 1 tablespoon extra-virgin olive oil
• ½ teaspoon crushed garlic
• 1 recipe Zucchini Noodles (see Zucchini Noodles)
• ½ cup (83g) jarred lupini beans (packed in brine), drained
• 4 ounces (112g) pitted black olives, halved
• ¼ cup (30g) raw or roasted sunflower seeds
• ¼ cup (10g) sliced sun-dried tomatoes

Method

1. To make the dressing, whisk together the lemon juice, olive oil, and garlic in a medium-sized mixing bowl
2. Add the remaining ingredients to the bowl and toss with the dressing
3. Let the salad sit for about 15 minutes for the flavors to meld and the sun-dried tomatoes to rehydrate, then transfer to a serving dish
4. Refrigerate in a tightly sealed container for up to 2 days

Nutritional Info. 147 calories – 10.9g fat – 6g protein – 8.9g total carbs – 5.8g net carbs

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