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Keto Salads

Karen's Spring Mix Salad

Whenever I need a vibrant, low-carb dish in a hurry, this spring mix salad is my go-to. The combination of soft avocado, ripe tomato, briny olives, and sharp Parmesan creates a satisfying medley of flavors. A quick whisk of olive oil, vinegar, and dried herbs makes a dressing that ties everything together beautifully. It's fresh, filling, and keeps me on track with keto without feeling like I'm missing out.

10 min Prep time 0 min Cook time 10 min Total time 4 Servings 320 Calories
Karen's Spring Mix Salad

Ingredients

  • (10 ounce) package mixed salad greens
  • ripe avocado, peeled, pitted and chopped
  • ripe tomato, chopped
  • (6 ounce) can black olives, drained
  • Greek pepperoncini peppers
  • /4 cup olive oil
  • teaspoons white vinegar
  • teaspoons garlic salt
  • teaspoon dried oregano
  • teaspoon dried basil
  • ounces grated Parmesan cheese

Instructions

  1. Step 1

    Start by placing the mixed salad greens in a large bowl. I like to use a spring mix with baby spinach and arugula for a peppery bite. Add the chopped avocado, diced tomato, drained black olives, and pepperoncini peppers. For the dressing, combine olive oil, white vinegar, garlic salt, dried oregano, and dried basil in a small bowl. Whisk until emulsified—this takes just a minute. I find a small whisk or fork works perfectly here. Pour the dressing over the salad mixture and gently toss everything with your hands or salad servers to coat each leaf. Be gentle so the avocado doesn't mash. Finally, shower the grated Parmesan cheese over the top and give it one last light toss. Serve immediately for the freshest taste. If you're prepping ahead, keep the dressing separate until ready to eat. The pepperoncini add a mild tang, but you can adjust the amount if you prefer less heat.

Chef's Tip

For extra crunch and a dose of healthy fats, I sometimes sprinkle toasted pine nuts or slivered almonds over the salad just before serving. It adds a lovely nutty dimension that pairs perfectly with the creamy avocado.

Storage Tips

Store any leftovers in an airtight container in the fridge, but keep the dressing on the side if possible to prevent wilting. The salad is best enjoyed fresh, but you can revive it with a squeeze of lemon juice if needed.

Variation Tips

Pair this salad with a simple grilled chicken breast or seared salmon to make it a hearty main dish. For a dairy-free version, swap the Parmesan for a sprinkle of nutritional yeast or slivered almonds for a cheesy flavor without the carbs.

Frequently Asked Questions