Elevate your dinner with this Keto-friendly, nutrient-rich salad that is as visually appealing as it is delicious. This dish features an array of fresh, vibrant vegetables that are lightly cooked to maintain their crispness, accompanied by creamy avocado slices. The star of the show, however, may be the toasted mix of nuts, providing a delightful crunch and nutty flavor that perfectly complements the freshness of the salad. Drizzled with olive oil and a squeeze of zesty lemon, this salad is a celebration of natural flavors and textures. Easy to prepare and packed with good-for-you ingredients, this Keto Avocado and Veggie Salad with Roasted Nuts is more than just a meal; it’s a feast for the senses.

Ingredients:

• 1 medium avocado
• 1 cup broccoli florets
• 1 medium cucumber
• A handful of mixed salad leaves (spinach, romaine, arugula, etc.)
• The juice of half a lemon, plus more for serving
• A handful of mixed nuts (almonds, cashews, etc.)
• Olive oil for drizzling
• Salt and pepper to taste

Instructions:

1. Bring a pot of water to boil. Add a pinch of salt, then add the broccoli. Boil for about 2-3 minutes, until the broccoli is bright green and slightly tender. Drain and rinse under cold water to stop the cooking process.
2. Heat a small frying pan over medium heat. Add the nuts and toast, stirring frequently, until they are golden brown and fragrant.
3. Meanwhile, slice the avocado and cucumber.
4. Arrange the salad leaves on a clay plate. Spread the avocado, cucumber, and broccoli on top.
5. Sprinkle the roasted nuts over the salad.
6. Drizzle with olive oil, squeeze over the lemon juice, and season with salt and pepper to taste.

Preparation time: Approximately 15 minutes

Nutrition Facts (per serving):

• Calories: 520
• Fat: 45g
• Protein: 12g
• Carbohydrates: 21g
• Fiber: 13g
• Net Carbs: 8g

Please note that these nutrition facts are approximations and can vary based on specific ingredient amounts and brands used.