Superfood Low Carb Veggie Salad Bowl

Low Carb Veggie Salad Bowl


May 28, 2020

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This low carb salad is packed with fresh and roasted veggies, and makes for a perfect keto side dish.

  • Prep: 10 mins
  • Cook: 25 mins
  • 10 mins

    25 mins

    35 mins

Superfood Low Carb Veggie Salad Bowl


1. Preheat oven to 200 °C/ 400 °F (conventional), or 180 °C/ 355 °F (fan assisted). To prepare the vegetables to roast, cut the ends off the asparagus, de-seed the capsicum and slice into 1.5 cm/ 0.6" strips. Cut the zucchini in half lengthwise, and then diagonally slice into 1 cm/ 0.4" slices.

2. Add the vegetables to a baking tray and drizzle with the olive oil and salt. Stir to combine until the vegetables are coated. Bake 15-18 minutes until the vegetables are cooked through and starting to brown on the edges. Set aside to cool slightly.

3. Make the vinaigrette by adding all ingredients to a jar and shaking to combine.

4. To assemble the salad, add all ingredients to a big bowl and drizzle over the dressing. Serve immediately.

5. Meal prep tip: If preparing in advance, keep the roast veggies, salad and dressing stored separately and combine only before serving to prevent the salad mix from going soggy.

Recipe Credit Source:


1 bunch Asparagus (120g/4.2oz)

1 medium Red Bell Pepper (120g/4.2oz)

1 small Zucchini (118g/4.2oz)

2 tbsp Extra Virgin Olive Oil or Ghee (30ml)

1/2 tsp Sea Salt

2 cups Mixed Lettuce Leaves (60g/3.2oz)

1/2 cup finely Shredded Purple Cabbage (35g/1.2oz)

2 medium Celery stalks, diced (80g/2.8oz)

1 avocado, cubed (200g/7.1oz)

1/2 cup loosely packed Parsley Leaves

1/4 cup Walnuts, roughly chopped (29g/1oz)


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