|August 13, 2021

Keto Chopped Salad With Quick Creamy Dressing

Name: Keto Chopped Salad With Quick Creamy Dressing
Total time: 15 min
Yield: 2 servings
Cuisine: American
Ingredients: 2 cups leafy greens; 2 pastured-raised eggs, medium-boiled, chopped or halved; 4 ounces smoked wild salmon, separated into pieces (or substitute wild canned fish, shredded chicken or canned sardines); ½ avocado, cubed; Handful of raw cashews, sunflower seeds or walnuts; ¼ cucumber, thinly sliced; 2 radishes, chopped or thinly sliced; 2 tablespoons Quick Pickled Veggies; Handful of organic crumbled feta or raw goat cheese (optional, if you tolerate dairy)

By Bulletproof Staff
Reviewed for Scientific Accuracy

Keto chopped salad recipe adapted from Torie Borrelli, author of “The Mexican Keto Cookbook” and founder of The Vida Well

With pasture-raised eggs, avocado and wild-caught smoked salmon, this Keto Chopped Salad recipe by Torie Borrelli is equal parts delicious and satisfying. There’s plenty of room to make this your own: use your favorite greens as the base, use a different protein instead of salmon or add diced bacon to take this salad to the next level. If you’re prepping ahead of time, keep the dressing in a separate container, and combine right before devouring.

Print Recipe

Keto Chopped Salad With Quick Creamy Dressing

https://www.bulletproof.com/recipes/keto-chopped-salad/

Start to Finish: 15 minutes

Ingredients:

2 cups leafy greens
2 pastured-raised eggs, medium-boiled, chopped or halved
4 ounces smoked wild salmon, separated into pieces (or substitute wild canned fish, shredded chicken or canned sardines)
½ avocado, cubed
Handful of raw cashews, sunflower seeds or walnuts
¼ cucumber, thinly sliced
2 radishes, chopped or thinly sliced
2 tablespoons Quick Pickled Veggies
Handful of organic crumbled feta or raw goat cheese (optional, if you tolerate dairy)

Quick Salad Dressing

½ avocado (use the remaining half from your salad)
3 tablespoons olive oil, Brain Octane MCT oil or a mix of both
2 tablespoons apple cider vinegar
1 to 2 teaspoons cilantro or parsley
Sea salt

Instructions:

To make the salad: In a large bowl, combine the greens, eggs, fish and avocado with the nuts, cucumber, radish and pickled veggies. Add cheese (if using) and mix together until well combined.
To make the quick dressing: Use a whisk or immersion blender to blend together the avocado, oil, apple cider vinegar, herbs and salt until smooth and creamy. Toss the salad with the dressing and serve.

Makes: 2 servings

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Note on ingredients: Organic, grass-fed cow cheese and raw goat cheese are suspect foods on the Bulletproof Diet, which means they can trigger sensitivities in some people. Seeds and nuts (except coconuts) are suspect on the Bulletproof Diet because of their high levels of omega-6 fats, susceptibility to mold and lectins. If these ingredients doesn’t agree with you, leave them out. The salad will still taste amazing.

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