Keto Layered Fiesta Salad Recipe

About this recipe

A vibrant and satisfying keto-friendly salad perfect for dinner. Packed with fresh vegetables, protein, and crunchy toppings, this no-bake dish is ideal for solution seekers looking for a quick and healthy meal.

Ingredients

• 100 g Celery
• 250 g Organically Grown Green Capsicum
• 250 g Premium Sambhar Onion
• 500 G Preserved Dried Salted Black Beans
• 125 g Red Bell Pepper
• 140 g D'Lecta Shredded Mozzarella Shredded Cheese
• 1 pc Snacky Avocado Regular
• 100 g Lettuce Mix

Instructions

1. 1. In a large salad bowl, layer 1 cup of drained and rinsed kidney beans as the base.
2. 2. Add 1/2 cup of finely chopped celery and 1/2 cup of diced green pepper evenly over the beans.
3. 3. Sprinkle 1/2 cup of diced onion and 2 chopped tomatoes on top of the celery and green pepper.
4. 4. Spread 1 cup of shredded cheese evenly over the vegetable layers.
5. 5. Add 3 hard-boiled eggs, sliced, as the next layer.
6. 6. Top with 1 head of shredded lettuce to create a fresh and crisp layer.
7. 7. Cover the salad tightly with plastic wrap and refrigerate for several hours or overnight to allow the flavors to meld.
8. 8. Just before serving, sprinkle 1 cup of crushed pork rinds over the salad for a crunchy keto-friendly topping.
9. 9. Toss gently to combine all the layers and serve immediately.