KetoDiet Blog

Name: KetoDiet Blog
Prep time: 15 min
Cook time: 10 min
Ingredients: 1 bunch asparagus (120 g/ 4.2 oz); 1 medium red bell pepper (120 g/ 4.2 oz); 1 small zucchini (118 g/ 4.2 oz); 2 tbsp extra virgin olive oil or ghee (30 ml); 1/2 tsp sea salt; 2 cups mixed lettuce leaves (60 g/ 3.2 oz); 2 cups fresh spinach (60 g/ 3.2 oz); 1/2 cup finely shredded purple cabbage (35 g/ 1.2 oz); 2 medium stalks celery, diced (80 g/ 2.8 oz); 1 avocado, cubed (200 g/ 7.1 oz); 1/2 cup loosely packed parsley leaves; 1/4 cup walnuts, roughly chopped (29 g/ 1 oz); 3 tbsp extra virgin olive oil (45 ml); 2 tbsp apple cider vinegar (30 ml); 2 tsp Dijon mustard; Optional: 2 tsp Erythritol or Swerve or 2-3 drops liquid stevia; sea salt and black pepper, to taste

4.4

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Prep Time: 15

Cook Time: 10

Total: -25

Servings: 4

Cost: $12.35 /serving

Instructions

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Step 1

Preheat oven to 200 °C/ 400 °F (conventional), or 180 °C/ 355 °F (fan assisted). To prepare the vegetables to roast, cut the ends off the asparagus, de-seed the capsicum and slice into 1.5 cm/ 0.6" strips. Cut the zucchini in half lengthwise, and then diagonally slice into 1 cm/ 0.4" slices.

Step 2

Add the vegetables to a baking tray and drizzle with the olive oil and salt. Stir to combine until the vegetables are coated. Bake 15-18 minutes until the vegetables are cooked through and starting to brown on the edges. Set aside to cool slightly.

Step 3

Make the vinaigrette by adding all ingredients to a jar and shaking to combine.

Step 4

To assemble the salad, add all ingredients to a big bowl and drizzle over the dressing. Serve immediately.

Step 5

Meal prep tip: If preparing in advance, keep the roast veggies, salad and dressing stored separately and combine only before serving to prevent the salad mix from going soggy.

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