Superfood Low-Carb Veggie Salad Bowl

I love a veggie-packed salad to use as a base for a keto meal or to enjoy on its own for a lighter meal. This low-carb salad is packed full of fresh and roasted veggies, with pockets of crunch from the raw veggies and walnuts, and creaminess from the avocado.

You can eat a big serve (2 servings at once) of this as a light meal, or use one serving as a side to top with some grilled meat or fish.

We're using a simple sugar-free mustard vinaigrette made with heart-healthy olive oil and apple cider vinegar. Apart from adding a delicious zing and flavour to your meals, apple cider vinegar good for digestion, might help lower blood glucose and insulin after meals, and can even slightly decrease an elevated fasting glucose in people with dawn phenomenon (elevated fasting blood glucose first thing in the morning).

Step-by-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.

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.

   

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

   

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

   

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.

   

Recipe

Superfood Low-Carb Veggie Salad Bowl

★★★★☆4.4 (175 ratings)

Need a tasty low-carb side? This easy side salad is made with roasted veggies, spinach, crunchy walnuts and ...

Hands on

10m

Overall

25m

Servings

4

5.1 g

Net carbs

4.5 g

Protein

29.5 g

Fat

313

kcal

1 serving2 servings3 servings4 servings5 servings6 servings7 servings8 servings9 servings10 servings11 servings12 servings16 servings

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Ingredients makes 4 side servings

• Salad:
• 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)
• Qiuick vinaigrette:
• 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

Instructions

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.

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.

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

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

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.

Nutrition per serving, about 2 cups

Carbs 7%Protein 6%Fat 87% of calories

Net carbs

5.1 g

Total carbs

11.7 g

Fiber

6.6 g

Sugars

4 g

Protein

4.5 g

Fat

29.5 g

Saturated fat

3.9 g

Calories

313 kcal

Sodium

360 mg · 15.6% RDA

Magnesium

60 mg · 15% RDA

Potassium

698 mg · 34.9% EMR

Nutrition by ingredient

Per about 2 cups	Net carbs	Protein	Fat	kcal
Asparagus, fresh	0.5 g	0.7 g	0 g	6
Peppers, red bell, fresh	1.2 g	0.3 g	0.1 g	9
Zucchini (summer squash, courgette)	0.6 g	0.4 g	0.1 g	5
Olive oil, extra virgin	0 g	0 g	6.8 g	60
Salt, sea salt	0 g	0 g	0 g	0
Lettuce, mixed leaf salad	0.2 g	0.2 g	0 g	2
Spinach, fresh	0.2 g	0.4 g	0.1 g	3
Cabbage, red, fresh	0.5 g	0.1 g	0 g	3
Celery stalk, fresh	0.3 g	0.1 g	0 g	3
Avocado, fresh	0.9 g	1 g	7.4 g	80
Parsley, fresh (spices)	0.1 g	0.1 g	0 g	1
Walnuts, nuts	0.5 g	1.1 g	4.8 g	48
Olive oil, extra virgin	0 g	0 g	10.1 g	90
Apple cider vinegar	0.1 g	0 g	0 g	2
Dijon mustard	0 g	0.1 g	0.1 g	2
Pepper, black, spices	0 g	0 g	0 g	0
Total	5.1 g	4.5 g	29.5 g	313

Serving size about 2 cups

• Gluten free
• Dairy free
• Egg free
• Pork free
• Coconut free
• Fish free
• Shellfish free
• Pescatarian
• Vegetarian
• Vegan