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This keto shaved zucchini summer salad is perfect for keto barbecues or any summer gathering. It’s absolutely stunning when plated and only requires a few simple low-carb ingredients.
You’ll love the crunch from the buttery macadamia nuts with the saltiness of the parmesan cheese. The dressing is a super simple lemon vinaigrette. This salad goes well with any grilled meat, fish and seafood.
This salad works well with cucumbers too — simply swap them for the zucchini!
Hands-on Overall
Serving size about 1 1/2 cups
Nutritional values (per serving, about 1 1/2 cups)
Net carbs4 grams
Protein5.5 grams
Fat21.1 grams
Calories225 kcal
Calories from carbs 7%, protein 10%, fat 83%
Total carbs6.4 gramsFiber2.4 gramsSugars3.7 gramsSaturated fat4.1 gramsSodium219 mg(10% RDA)Magnesium44 mg(11% RDA)Potassium414 mg(21% EMR)
Ingredients (makes 4 servings)
Salad:
- 2 large zucchini (courgette), cut into ribbons with a peeler (450 g/ 1 lb)
- 2 cups watercress or arugula (68 g/ 2.4 oz)
- 1/3 cup unsalted, roasted macadamia nuts, chopped (45 g/ 1.6 oz)
- 1/2 cup shaved Parmesan cheese (30 g/ 1.1 oz)
- Optional: any fresh herbs or micro greens
Dressing:
Instructions
- In a small jar or bowl whisk together the dressing ingredients, set aside.
- Place the shaved zucchini and watercress on a serving plate, season with salt and pepper then top with macadamia nuts and parmesan. Optionally, add freshly chopped herbs of choice (basil, oregano, thyme, mint, chives, parsley, etc).
- Drizzle with dressing just before serving.
- Store in an airtight container in the refrigerator for up to 2 days.
Ingredient nutritional breakdown (per serving, about 1 1/2 cups)
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