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Empty the Fridge Salad

by September 1, 2014

Our Thursday nights have a theme: empty the produce bins in the fridge so Leanne can go shopping on Friday. I’ve started looking forward to Thursdays and the ginormous salad preparation that ensues!

Eating Style:

Candida Friendly, Dairy-free, Egg-free, Gluten-free, Grain-free, Nut-free, Paleo, Refined Sugar-free, Soy-free, Sugar-free, Vegan, Vegetarian

Prep Time:

Serves:

2

Ingredients

Salad
  • 2 tablespoon sun-dried tomatoes in oil
  • 1/2 cucumber, chopped
  • 3 carrots
  • 1 red pepper
  • sunflower seeds
Dressing
  • 1 teaspoon sunflower oil
  • 1 teaspoon apple cider vinegar
  • 1 teaspoon dijon mustard
  • 1/4 teaspoon dried oregano
  • 1/4 teaspoon dried basil
  • 1/8 teaspoon Herbamare
  • Pinch of white powdered stevia

Instructions

  1. Shave carrots with a peeler [they’re funner to eat that way] and drop them in a medium sized bowl with the rest of the veggies. Combine dressing ingredients in a small bowl and pour over top of the veggie mix. Enjoy!

Nutrition Information Per Serving

Calories:

236

Calories from Fat:

145.8

Total Fat:

16.2 g

Saturated Fat:

1.9 g

Sodium:

831 mg

Carbs:

19.4 g

Dietary Fiber:

8.1 g

Net Carbs:

11.3 g

Sugars:

10.5 g

Protein:

4.9 g

HI! I’M LEANNE

Nutrition educator + keto enthusiast. I want to live in a world where every woman loves her body, nourishing fats are enjoyed at every meal, and the word “restriction” isn’t in the dictionary.

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