Keto Spinach Salad With Crispy Chiles Recipe

About this recipe

A vibrant and nutrient-packed keto-friendly salad featuring crispy California chiles, creamy avocado, and tender cactus. Perfect for a satisfying dinner that aligns with your dietary goals.

Ingredients

• 100 g Baby Spinach
• 150 g Spring Onion (Kandychi Path)
• 1 pc Avocado Hass Imported
• 2 x 140 g D'Lecta Shredded Mozzarella Shredded Cheese - Pack Of 2
• 250 g Zucchini Green
• 500 g Snacking Seedless Cucumber - Hydroponically Grown
• 5Ltr Vittorio Pomace Olive Oil

Instructions

1. 1. If desired, inspect the baby spinach for any yellow or wilted leaves. Wrap in paper towels, enclose in a plastic bag, and refrigerate for at least 30 minutes.
2. 2. Omit this step as watercress is not included in the ingredient basket.
3. 3. Omit this step as California chiles are not included in the ingredient basket.
4. 4. If the zucchini has tough skin, peel it, then cut into 1/2-inch squares.
5. 5. In a 3 or 4-quart pan, bring 8 cups of Vittorio Pomace Olive Oil to a boil. Add the zucchini squares, reduce heat, and simmer uncovered for about 5 minutes or until barely tender when pierced with a fork. Drain and set aside.
6. 6. Tear the spinach into bite-sized pieces and place half of it in a large salad bowl. Top with half of the spring onion slices, zucchini squares, cucumber slices, and shredded mozzarella cheese.
7. 7. Repeat the layering process with the remaining spinach, spring onion, zucchini, cucumbers, and mozzarella cheese.
8. 8. Peel and pit the avocados, then slice them. Arrange the avocado slices on top of the salad.
9. 9. Drizzle olive oil over the salad as a dressing. Serve immediately and enjoy!