Keto Spinach And Avocado Salad Recipe

Name: Keto Spinach and Avocado Salad
Prep time: 25 min
Cook time: 25 min
Total time: 50 min
Cuisine: Fusion
Ingredients: 100 g Baby Spinach; 150 g Spring Onion (Kandychi Path); 120 g Avocado - Tanzania; 140 g Jabsons Roasted Chana Tandoori; 125 g Red Bell Pepper; 2 x 170 ml Masterchow White Vinegar - Pack Of 2; 500 g I'M Lite Sugar With Stevia; 1 pack (1 kg) Annapurna Iodized Crystal Salt | Kal Uppu

Fusion cuisine

About this recipe

A delicious and keto-friendly spinach salad featuring creamy avocado, crispy turkey bacon, and a tangy vinaigrette. Perfect for a satisfying dinner solution.

Ingredients

100 g Baby Spinach
150 g Spring Onion (Kandychi Path)
120 g Avocado - Tanzania
140 g Jabsons Roasted Chana Tandoori
125 g Red Bell Pepper
2 x 170 ml Masterchow White Vinegar - Pack Of 2
500 g I'M Lite Sugar With Stevia
1 pack (1 kg) Annapurna Iodized Crystal Salt | Kal Uppu

Instructions

1. In a skillet over medium heat, toast 1/2 cup of roasted chana until crispy, about 5-7 minutes. Remove and set aside.
2. Wash 1 package of fresh spinach thoroughly and tear into bite-sized pieces. Pat dry and place in a large salad bowl.
3. Slice 1 avocado into thin wedges. Thinly slice 1/2 red bell pepper and 1 spring onion. Add these to the bowl with the spinach.
4. In a small bowl, whisk together 2 tablespoons white vinegar, 1 teaspoon sugar substitute, and a pinch of salt to create a vinaigrette.
5. Pour the vinaigrette over the salad and toss gently to combine. Top with the toasted chana. Serve immediately.