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.
Nutritional values (per serving)
|of which Saturated||12.2||grams|
Macronutrient ratio: Calories from carbs (6.1%), protein (13.5%), fat (80.4%)
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 "regular" mozzarella for salads (4.4 oz)
- 2 tbsp pesto (you can make your own) (30 g / 1.1 oz)
- 2 tbsp extra virgin olive oil
- Optionally: salt, pepper, fresh basil for garnish
This recipe makes 2 regular servings or 4 sides. When looking for ingredients, try to get them in their most natural form (organic, without unnecessary additives).
- Wash and slice the tomatoes. Halve, deseed, peel and slice the avocado. Halve and deseed the olives. Place everything in serving bowl.
- Add pieces of mozzarella, pesto and olive oil. Optionally, season with salt, black pepper and basil to taste. That's it - enjoy!
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