Keto Mediterranean Salad. Hoping you can not only tell from the pictures but also from the simple ingredients how good this keto Mediterranean salad really is. The emphasis is on the herbs and you can easily use more of one than the other. I like to make the dressing the day before using just to let the dried herbs soften and infuse into the oil. I have used Castelvetrano olives and I think Kalamata olives would be just as good and maybe you could mix & match them. The biggest difference is that the Castelvestranos don’t have quite as strong a flavor. I also used Labne which would be traditional but you will probably use a good thick yogurt with maybe a pinch of salt. The second picture is done in chunks with the addition of Kalamatas and purple onion instead of sliced shallots and both were terrific. The addition of fresh thyme leaves add another depth of flavor but if you don’t have them don’t fret.
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- 1 Cucumber Sliced Paper Thin
- 2-3 Roma Tomatoes Sliced Very Thinly
- 1 Shallot Or
- ¼ Purple Onion Sliced Very Thinly
- 25-30 Castelvetrano Olives
- 2 Small Avocados Cut Into Chunks
- ½ C Labne Or Full Fat Yogurt
- Additional Salt Sprinkled On Labne Or Yogurt
- Fresh Thyme Leaves As Garnish (Optional But Really Good)
- ⅓ C Olive Oil
- 2 T Red Wine Vinegar
- 1 T Lemon Juice
- ¾ t Dried Basil
- ¾ t Dried Oregano
- ½ t Salt
- ¼ t Pepper
- Mix all dressing ingredients and allow to sit on the counter at least 4-6 hours and overnight is fine.
- Cut and arrange vegetables as you wish and chunks of them work quite well too.
- 6 Servings
- Notice there is no garlic in this vinaigrette dressing and if you might like some then add just a bit. I didn't because I wanted the flavors of the veggies to come through.
- All vegetables can also be cut into chunks and arranged to your liking.