|August 25, 2021

Chopped Spring Salad With Herb-Infused MCT Oil Dressing

By Jordan Pie
Reviewed for Scientific Accuracy

Chopped Spring Salad With Herb-Infused MCT Oil Dressing

Show off your side dish skills with this super-simple spring salad recipe that’s colorful, crunchy, and creamy all at the same time! The crisp freshness of chopped veggies combines beautifully with a zesty lemon dressing that contains plenty of quality fats from avocado, olive oil and Bulletproof C8 and C10 MCT Oil.

Much lower in carbs (and more visually appealing) than potato salad or quinoa salad, this farmers market-inspired recipe features fresh ingredients like radishes, spinach and beetroot. Romaine lettuce or mixed greens also work well in this springtime-inspired chopped salad. You can even add arugula for a peppery bite!

Not only does this gluten-free and micronutrient-packed healthy salad taste terrific, but it’s also incredibly easy to make. As long as you have a good knife on hand (plus, some decent chopping and slicing skills), you can create a light and stunning fresh salad that’s macro-packed enough to enjoy as a main dish.

More importantly, the vibrant green dressing delivers on both flavor and nutritional value. Freshly squeezed lemon juice, garlic and herbs hit your tastebuds with a zingy punch. Meanwhile, fresh avocado, cold-pressed extra-virgin olive oil and MCT oil form a creamy base full of quality fats.

Don’t be afraid to put your own spin on this green salad, either. Want to spice up the dressing a bit? Add some black pepper or a dollop of dijon mustard. Have extra veggies and herbs in the fridge? Red onion, fennel and chives can all add extra flavor to this salad bowl.

Get ready to let your creative side shine with a simple side that puts ordinary slaw or carb-packed pasta salad to shame.

Pro tip: Upgrade to Bulletproof Brain Octane C8 MCT Oil in your dressing to unlock the benefits of 100% pure C8 MCTs to boost ketones, burn fat and take advantage of sustained energy.

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Chopped Spring Salad With Herb-Infused MCT Oil Dressing

This fresh spring salad pairs perfectly with your protein of choice. The zesty, herb-infused dressing provides plenty of quality fats, too!
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Total Time20 minutes
CourseSide Dishes & Soup
DietGluten-Free, Keto, Low Carb
Servings5 servings of salad, 10 servings of dressing


Spring Salad

  • 4 radishes , thinly sliced
  • 1 bag salad or baby spinach leaves (60g bag)
  • 1 carrot , grated
  • ½ beetroot , small or medium, grated
  • 2 spring onions , sliced
  • ¼ red onion , finely sliced
  • ½ avocado , diced (optional)

Herb-Infused Green Dressing

  • ½ avocado
  • ½ cup parsley leaves
  • ½ cup basil leaves
  • ¼ cup cold-pressed olive oil (mild flavor)
  • ¼ cup MCT oil
  • 1 lemon or lime , juice and zest
  • 1 tbsp apple cider vinegar
  • ½ tsp salt
  • 1 garlic clove
  • filtered water , as needed
  • 1-2 tbsp hulled organic tahini , 1 jalapeno for some spice (optional)


Dressing Preparation

  • Place the herbs and garlic clove into your food processor or small blender and blitz to break down.
  • Add the remaining dressing ingredients into the food processor or small blender and puree until smooth and creamy. Thin with extra water to achieve desired consistency.
  • Take a quick taste and adjust for salt and lemon, if needed.
  • Use immediately or store in an airtight glass jar for up to a week.


  • Add all of the salad ingredients into a bowl and mix to combine.
  • Drizzle the herb-infused dressing on top of the salad just before serving for a fresh, zesty finish.

Nutritional Information

  • Servings: 1
  • Calories: 140
  • Fat: 12.7 g
  • Protein: 1.5 g
  • Fiber: 1.9 g
  • Sugar: 2.4 g
  • Carbohydrates: 6.2 g
  • Net Carbs: 4 g
  • Sodium: 144 mg
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