It’s that time of year again. The leaves are turning, the weather is growing a little colder and pumpkin spice is once again the flavor of the month. Fall is upon us!
Naturally, comforting foods like soups and hearty stews are the go-to dishes when the weather starts to turn and the long nights close in. But why not try mixing up your salad game a little during early fall? They’re light, refreshing and easy to assemble – perfect for lunch time when you don’t necessarily want something that’s too heavy.
That’s why we’ve got a couple of tasty, keto-friendly fall salad recipes to share with you here on the blog. Lets take a look!
Spicy Chicken Salad with Cranberries
It’s true that the keto diet doesn’t generally afford much in the way of fresh fruit. But don’t be put off by the cranberries in this recipe. When it comes to cranberries, a little really does go a long way due to their distinctive flavor. Plus, a small portion of cranberries will transform the flavor of a regular grilled chicken salad, and using them as a garnish (rather than a main ingredient) shouldn’t kick you out of ketosis.
- 2 boneless chicken breasts, cut into bite-sized pieces
- Spices of your choice (we recommend paprika and a little chilli powder)
- 2 cups of baby spinach leaves
- 1 cup grated cucumber
- 2 scallions
- 1 tablespoon of fresh, chopped cranberries (sweetened with Erythritol if you don’t like them too sour)
- 1 tablespoon of roughly chopped almonds
- 1 tablespoon of coconut oil
- 1 tablespoon olive oil (for the dressing)
- A squeeze of lemon juice
- 1 teaspoon of olive oil
- Salt and pepper to taste
- Heat a skillet with coconut oil over a medium-high heat
- Add the diced chicken breast and a little salt and pepper, then stir-fry until the chicken is cooked through
- Once cooked, transfer the chicken to a plate and allow to cool
- Assemble the salad by tossing together chopped almonds, chopped scallions spinach leaves and cucumber, tossing with a little olive oil
- Add the cooled chicken and sprinkle with chopped cranberries
- Add a squeeze of lemon, and serve
Shrimp & Smoked Salmon Salad with Carrot & Capers
This seafood salad is delicious, and super easy to make (you can make it even more simple by choosing to use pre-cooked shrimp if you’re short on time). The earthy carrot marries perfectly with the zingy, refreshing acidity of the capers, and the fact that it’s packed with smoked salmon and shrimp means it’s light but still satisfying.
- 1 cup of fresh or pre-cooked shrimp
- 1 cup smoked salmon, roughly chopped
- 1 avocado, chopped
- 1 cup shredded lettuce
- Half a cup of grated carrot
- Half a cup of grated cucumber
- 1 tablespoon of capers
- 1 tablespoon of coconut oil
- A squeeze of lemon
- Heat the coconut oil in a skillet over a medium to high heat. Once the oil is hot, add in the minced garlic and half of the chopped chilli, stirring for about 30 seconds
- Next add the uncooked shrimp and stir fry for a couple of minutes until they turn pink. Be sure to cook them through, until none of the flesh remains grey (this is a big no-no when cooking raw shellfish!).
- Once the shrimp are perfectly pink, transfer them to a plate and set aside.
- Create the salad dressing by mixing lemon juice, a teaspoon of Dijon mustard and the other half of the chopped chilli
- Next, assemble the salad by mixing together the chopped avocado, lettuce, smoked salmon pieces, capers and grated cucumber and carrot
- Add the shrimp and the dressing, tossing the salad gently to fully combine all the ingredients
- Transfer to a bowl, add a squeeze of lemon, and serve
So there we have it! A couple of quick and easy keto salads to kick off summer in style! Do you have a keto-friendly salad recipe that’s perfect for fall? Let us know about it!
Feel free to share it with us in the comments section below 🙂