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

• 250 ml Critida Lemon Infused Olive Oil 250Ml
• 600 Ml Bristol Syrup Co Lime Juice, 600Ml
• 1kg 1kg Green Pepper
• 1 Kg Red Onion 1kg
• 200G Arla Lactofree Mature Cheddar Cheese
• 1 Piece Red Bell Pepper, 1pcs | Gopuff
• 100 G Trs Ground Cumin Jeera Powder
• 70G Mill & Mortar Citrus Salt Flakes, 70G
• 1 Head Organic Romaine Lettuce

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 lime 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 red onion finely.
4. 4. In a large salad bowl, combine the chopped lettuce, green bell pepper, red bell pepper, red 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.