Keto Tex-Mex Salad Bowl Recipe

About this recipe

A satisfying and flavorful keto-friendly salad featuring fresh vegetables, creamy cheese, and a crunchy topping. Perfect for a quick and healthy dinner solution.

Ingredients

• 460 ml Bertolli Dress & Drizz Extra Virgin Olive Oil
• 250 g Organically Grown Green Capsicum
• 1 pack (1 kg) Amul Diced Cheddar
• 250 ml Dabur Hommade Lemon Juice (Bottle)
• 125 g Red Bell Pepper
• 100 g Jk Jeera Powder / Cumin Powder
• 1 kg Puro Healthy Salt (Sendha Namak)
• 100 g Romaine Lettuce
• 150 g Spring Onion (Kandychi Path)

Instructions

1. 1. Drain 1 can of black soybeans thoroughly and set aside.
2. 2. In a small bowl, mix 3 tablespoons of olive oil, 1 tablespoon of lemon juice, 1 teaspoon of cumin, and a pinch of salt to create the dressing. Pour the dressing over the drained soybeans and let them marinate for at least 2 hours, preferably overnight, in the refrigerator.
3. 3. Chop 1 head of romaine lettuce, 1 green bell pepper, and 1 red bell pepper into bite-sized pieces. Dice 1 small spring onion finely.
4. 4. In a large salad bowl, combine the chopped lettuce, green bell pepper, red bell pepper, spring onion, and 1 cup of shredded cheddar cheese. Toss the ingredients together until evenly mixed.
5. 5. Just before serving, crumble 1 cup of keto-friendly tortilla chips over the salad for a crunchy topping. Serve immediately.