Keto Spinach Salad With Paneer And Avocado Recipe

Fusion cuisine

Keto Spinach Salad with Paneer and Avocado recipe

About this recipe

A satisfying keto-friendly spinach salad featuring crispy tofu, hard-boiled eggs, and a tangy homemade dressing. Perfect for a quick and healthy dinner solution.

Ingredients

  • 1 Bunch Baby Spinach - Bunch
  • - Everest Paneer
  • 1Pc White Cabbage 1pc
  • 1 Piece Cucumber 1Pc
  • 1Pc Avacado 1pc
  • - Golden Swan White Vinegar
  • 250 Ml La Tourangelle Avocado Oil, 250Ml
  • 50 Ml Modern Nature Stevia Drops Caramel Sweetener
  • - Kikkoman Soy Sauce

Instructions

  1. 1. In a small bowl, whisk together 1/3 cup stevia, 1/3 cup white vinegar, 1/3 cup avocado oil, and 1 tablespoon soy sauce. Cover and refrigerate until ready to use.
  2. 2. Heat a non-stick skillet over medium heat and add 1 tablespoon avocado oil. Add 200 g cubed paneer and cook until golden and crispy on all sides, about 5-7 minutes. Set aside to cool.
  3. 3. In a large bowl, combine 4 cups baby spinach, 1 can cabbage (drained), 1 can sliced cucumber (drained), and 1 avocado (sliced).
  4. 4. Just before serving, whisk the dressing again and pour it over the salad. Toss gently to coat all the ingredients evenly.
  5. 5. Top the salad with the crispy paneer cubes and serve immediately for a fresh and flavorful keto dinner.