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Classic Tricolore Salad

4.8 stars, average of 171 ratings

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Today I'm sharing one of my favourite low-carb salads. The traditional version is made with tomatoes, avocado and olives and I've added a small twist by using my homemade pesto sauce.

Tomatoes are technically a fruit but are relatively low in carbs. If used moderately like in this recipe, they can be included in a low-carb diet. A full serving of this delicious salad is enough for lunch while half a serving is great as a side with meat, especially chicken and fish.

This recipe makes 2 regular servings (served as mains) or 4 smaller servings (served as sides).

Hands-on Overall

Allergy information for Classic Tricolore Salad

✔  Gluten free
✔  Egg free
✔  Pork free
✔  Coconut free
✔  Fish free
✔  Shellfish free
✔  Beef free

Nutritional values (per serving)

Net carbs8.6 grams
Protein19.2 grams
Fat50.7 grams
Calories581 kcal
Calories from carbs 6%, protein 14%, fat 80%
Total carbs17.7 gramsFiber9 gramsSugars5.5 gramsSaturated fat12.2 gramsSodium514 mg(22% RDA)Magnesium70 mg(18% RDA)Potassium942 mg(47% EMR)

Ingredients (makes 2 servings)

  • 3-4 medium tomatoes (300 g/ 10.6 oz)
  • 1 large avocado (200 g/ 7.1 oz)
  • 6-8 olives, kalamata or any other type (18 g/ 0.6 oz)
  • 125 g mozzarella di Bufala or fresh cow's milk mozzarella (4.4 oz)
  • 2 tbsp pesto (you can make your own) (30 g/ 1.1 oz)
  • 2 tbsp extra virgin olive oil (30 ml)
  • salt, pepper, fresh basil for garnish if desired


  1. Wash and slice the tomatoes. Halve, deseed, peel and slice the avocado. Halve and deseed the olives. Place everything in serving bowl. Classic Tricolore Salad
  2. Add pieces of mozzarella, pesto and olive oil. Optionally, season with salt, black pepper and basil to taste.
  3. Best served immediately but can be stored in the fridge for up to a day. Classic Tricolore Salad

Ingredient nutritional breakdown (per serving)

Net carbsProteinFatCalories
Tomatoes, fresh
4 g1.3 g0.3 g27 kcal
Avocado, fresh
1.8 g2 g14.7 g161 kcal
Kalamata olives
0 g0.2 g2.3 g23 kcal
Mozzarella cheese, fresh (for salads)
1.7 g15.2 g10 g159 kcal
Basil pesto
1 g0.6 g9.8 g93 kcal
Olive oil, extra virgin
0 g0 g13.5 g119 kcal
Total per serving
8.6 g19.2 g50.7 g581 kcal

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Martina Slajerova
Creator of

Martina Slajerova

I changed the way I ate in 2011, when I was diagnosed with Hashimoto’s, an autoimmune disease that affects the thyroid. I had no energy, and I found it more and more difficult to maintain a healthy weight.

That’s when I decided to quit sugar, grains, and processed foods, and to start following a whole-foods-based ketogenic approach to food.

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Comments (4)

This salad was SOOOO good! I added 1.5 of greens, but didn't increase any of the other ingredients, and it was still perfect; there weren't any skimpy bites of just plain greens. I made this salad the night before and put it in a mason jar, and it was totally fine. The avocado didn't brown at all. This salad definitely works if you make your lunch ahead of time. Delicious!

Thank you Anna! This salad and the Authentic Greek Salad are the all time favourites in my house 😊

Made this for me and my hubby yesterday and we both loved it! I sometimes make carprese salad and this is almost the same with more healthy fats from avocado and pesto (used your red pesto this time)! Thanks 😊

Thanks Katie, glad you liked it! 😊