You don’t really need us to tell you how to quickly throw together a veggie-based low carb salad, but we like to assist in the motivation department whenever possible, so here we go!
All suggestions below are meant to aide in the preparation of quick meals and can, therefore, be eaten raw (though, you may prefer thin slices of the stronger flavored vegetables listed). However, if you have more time to cook and cool you can add even more options (like spaghetti squash strands or marinated and grilled cauliflower slices!). Options listed below contain 15 grams or less of carbohydrate per serving.
Veggies to pick
- Cauliflower florets
- Broccoli florets
- Fennel slivers
- Bell pepper
- Zucchini or straightneck squash
- Green or Purple cabbage
Fruits to pick
- Bamboo shoot
Nuts/Seeds to pic
- Pumpkin seeds
- Sunflower seeds (a good source of vitamin E)
- Sesame seeds
- Walnuts (a good source of omega-3 fatty acids)
1 handful of cherry tomatoes (about 8), washed and sliced lengthwise
1 large cucumber (washed, peeled and chopped)
1 Tbsp sunflower seeds
Combine chopped ingredients and nuts/seeds. Drizzle with 2 teaspoons balsamic vinegar and toss to combine.