Light and refreshing, yet bold and flavorful. Perfect summer salad.
As promised, yet another ketotarian recipe— which means, this baby still has FULL control of my palate. Apparently, this whole nausea thing is expected to last another 3-7 weeks— so sit tight my carnivore loving friends— I’ll be back!
You know it’s interesting, when I first found out I was pregnant I was all excited to start blogging about keto and pregnancy. But before I could even make it to my first post, the “morning sickness” kicked in— which btw whoever came up with the term morning sickness (probably a man) clearly never experienced it— because there’s nothing morning about it— that shit goes on all day long.
I guess I should be grateful it’s not any worse. Some women can’t stomach ANYTHING in their first trimester without losing their lunch. At least I’ve got a short list of food items that don’t sound absolutely revolting— salads being one of them.
Where to Find Lavander Balsamic
This recipe calls for a very specific flavor pairing involving basil–infused olive oil and lavender balsamic vinegar. I purchased both products at Estero Olive Oil & Tea, a local specialty tea house. However, if you’re not up for ordering online (or they’re currently sold out of these specific flavors), this recipe will work just as well with traditional olive oil and aged balsamic.
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Strawberry + Goat Cheese Salad with Lavender Balsamic
- Total Time: 5 minutes
- Yield: 1 Giant Salad 1x
- Diet: Vegetarian
Description
Light and refreshing, yet bold and flavorful. Perfect summer salad.
Ingredients
- 2 cups organic spring mix*
- 1/4 cup sliced organic strawberries
- 2 Tablespoons fresh organic blueberries
- 2 Tablespoons organic goat cheese
- 2 Tablespoons salted and roasted pumpkin seeds
- 1 Tablespoon lavender balsamic vinegar*
- 2 Tablespoons basil-infused olive oil*
Instructions
- Rinse and spin dry spring mix.
- Rinse and slice berries. Scatter on top of spring mix.
- Sprinkle goat cheese and pumpkin seeds.
- Drizzle with olive oil and balsamic vinegar.
Notes
*Option to swap spring mix with spinach or arugula.
*This recipe calls for a very specific flavor pairing involving basil-infused olive oil and lavender balsamic vinegar. I purchased both products at Estero Olive Oil & Tea, a local specialty tea house. However, if you’re not up for ordering online (or they’re currently sold out of these specific flavors), this recipe will work just as well with traditional olive oil and aged balsamic.
*Option to add grilled chicken or seared salmon for additional protein.
*Subtract 5g of carbohydrates by halving the portion sizes of cheese, blueberries, and seeds.
- Prep Time: 5 Min
- Category: Salad
- Method: Raw
- Cuisine: Keto
Nutrition
- Serving Size: 1 Giant Salad
- Calories: 490
- Sugar: 5g
- Fat: 43g
- Carbohydrates: 15g
- Fiber: 3g
- Protein: 12g
Keywords: Recipe, Dressing, Vegetarian, Keto, Low-carb, Summer salad, Gluten-free
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Medical Disclaimer
This content is for informational and educational purposes only. It is not intended to provide medical advice or to take the place of such advice or treatment from a personal physician. All readers/viewers of this content are advised to consult their doctors or qualified health professionals regarding specific health questions. Neither Katie Rodriguez nor the publisher of this content takes responsibility for possible health consequences of any person or persons reading or following the information in this educational content. All viewers of this content, especially those taking prescription or over-the-counter medications, should consult their physicians before beginning any nutrition, supplement or lifestyle program.
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