A crisp fall salad is right up there with a warm PSL and the chicest new boots when it comes to seasonal essentials. Do we sound basic? Sure, but don’t @ us, we’ll admit it—sometimes it feels good to be a little basic. To spruce the greens in your kitchen, we teamed up with Nikki Elisheva of My Sweet Belly to share her recipe for a vegan and keto-friendly garden salad for fall. It’s fueled with superfoods like sprouted pumpkin, hemp, and flax seeds for improved digestion, protein, and skin-tightening properties. The recipe also comes with two homemade dressing options—”Peanutless” Peanut Sauce and Tamari Dijon Dressing. Bonus: the colorful dish only takes 15 minutes to whip together. Scroll on for the step-by-step instructions for the nutritious fall garden salad.
Keto Fall Garden Salad
Recipe Type:Lunch
Dietary Info:Vegan/Keto/Gluten-Free/Nut-Free
Serving Size:2-4
Prep Time:10 minutes
Cook Time:5 minutes
Total Time:15 minutes
Ingredients:
– 1 head of butter lettuce
– 1/2 cup chopped beet (or beet zoodles)
– 1/2 cup zucchini noodles
– 2 carrots, finely chopped
– 1 package of organic sweet peas
– 1/2 small red onion, chopped
Superseeds:
– 1 tablespoon pumpkin seeds (sprouted is best for digestion)
– 1/2 tablespoon flax seeds
– 1 tablespoon hemp seeds
– Black and white sesame seeds
Instructions:
1. Chop all ingredients and put in a large bowl.
2. Use your hand to mix the ingredients together.
3. Serve with your favorite dressing, tahini, or hummus.
4. Enjoy!
Dressing ideas:
Option 1: “Peanutless” Peanut Sauce (tastes like Thai salad dressing)
Whisk together:
– 3 tablespoons sunflower seed butter
– 1 tablespoon lime juice
– 3 tablespoons water
– 1 tablespoon liquid aminos
– 1 tablespoon sticky sweetener (I use agave)
Option 2: Tamari Dijon Dressing
Stir together a spoonful of dijon mustard, tamari/soy, and your choice of liquid sweetener (such as keto maple syrup, honey, or agave). Adjust until desired sweetness. Sprinkle with sesame seeds for garnish.
Nikki Elisheva is a three-times-published medical author, with an MBA and BS in Biology and Chemistry and a knack for picking up on the latest health trends. She spends a lot of her time developing delicious recipes and consulting with restaurants in Miami Beach. She is currently working on the publication of her first cookbook. For more tropical vibes, see her Instagram @MySweetBelly.