In a sunny kitchen overlooking the azure waters of the Mediterranean, a keto chef with a love for the region’s vibrant flavors set out to create a salad that would encapsulate the essence of the Mediterranean diet while adhering to the principles of keto eating.
Drawing inspiration from the fresh produce of local markets and the salty breeze of the sea, the chef crafted the Completely Keto Mediterranean Salad with Feta and Black Olives. Combining crisp greens with creamy feta, briny black olives, and a drizzle of extra virgin olive oil, this salad became a symphony of flavors and textures. Each ingredient was chosen for its health benefits and its ability to transport the diner to a sun-drenched terrace by the sea.
This salad wasn’t just a dish; it was a testament to the chef’s dedication to creating keto-friendly meals that celebrate the rich culinary traditions of the Mediterranean, offering a perfect blend of nutrition, flavor, and the joy of eating well.
Ingredients
Salad
- 1/2 Purple Onion sliced thin optional
- 1/2 Head Romaine lettuce
- 1 5 oz Package of baby spinach
- 7 Leaves of fresh mint also known as Nana
- 1 Can whole black olive sliced in halves
- 1 6 oz Container of cherry tomatoes sliced in halves
- 1/2 Pound Feta cheese cut into very small cubes
Dressing:
- Juice of one lemon
- Black Pepper to taste
- 1 Tsp Pink Himalayan salt
- 2 Tbs Olive Oil
Instructions
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Wash and dry greens using a salad spinner
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Chop Romaine and Spinach and place in a large bowl
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Slice onions thin (optional)
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Cut fresh mint into very fine pieces and sprinkle
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Put olive halves all around the bowl
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Place tomato wedges in a decorative manner
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Gently spread feta cheese throughout the bowl
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Pour Dressing mixture all around and mix using salad servers
