Roquette and grapefruit salad
This side dish can easily become a complete meal with the addition of healthy protein and fats.
DiscoveryKetoThe recipes of the amitier can be delicate, but that should not be. There are many foods that still allow you to shoot all the flavors you like, while following the low carbohydrate meal plan. This salad of rocket and grapefruitRecipe Is supposed to be a side dish, but you can easily make it a full meal by adding proteins and fats. As in the photo, we added lawyer and bacon to make this salad even more delicious.
And if you do not follow the Keto diet, it is always a salad that you might be interested in adding to your rotation. If you like the sweet taste of fruits in a tasty salad, the pieces of grapefruit in this recipe really will hit the spot. In addition, this recipe has only 10 grams of sugar per servant, you will get some of this natural sweetness without sugar overload. Combine this with the five grams of protein and three grams of fiber, and you have a winning salad for any occasion.
Nutrition:171 calories, 11 g of grease (2 g saturated), 135 mg of sodium, 3 g of fiber, 10 g sugar, 5 g protein
Made 2 servings
Ingredients
1 pink grapefruit
3 cups rocket
4 thin slices red onions, separated into rings
Creamy Ranch Vinaigrette (Recipe below)
1 tablespoon of roasted and salty pumpkin seeds (pepitas) or sunflower seeds
How to do it
- Cut the grapefruit in two in the direction of length (up below). Place a half, flat coast down, on a cutting board and cut the peel and white light. Cut out the citrus segments, leaving membranes behind. Repeat half of the remaining grapefruit.
- Divide the rocket between two salad plates. Top with grapefruit segments and red onions. Water each salad with 1 to 2 tablespoons of creamy Ranch Vinaigrette. Top with pumpkin seeds.
Creamy Ranch Vinaigrette Recipe
In a medium bowl, whipping together 1/2 cup of mayonnaise, 1/4 cup of simple yogurt or sour cream, 2 teaspoons of fresh anephie coffee tables, 1 teaspoon of lemon juice or Cider vinegar, 1/2 teaspoon of onion powder and sea salt and 1 clove of garlic, minced. Whisk in 2 or 3 tablespoons cream or whole milk until the desired consistency. Transfer to a bottle or pot with a lid and cool up to 2 weeks. Shake before serving.
