I had a jar of roasted red peppers* in the fridge and used them in this simple, yet delicious avocado salad where the zingy element of the lemon zest and juice steals the show! This will make a lovely side salad option to your protein (chicken, meat or fish). Alternatively, you could add boiled eggs, leftover grilled chicken pieces or even fresh mozzarella to create a more substantial main meal or ‘desk lunch’ option.
*For those in other parts of the world, red peppers are also called red bell peppers or capsicum. The char-grilled / roasted kind are sold in all stores, usually in the anti-pasti section. They have been charred, then peeled before being stored in brine, usually in glass jars. They have a lovely smoky flavour.
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Carbs 5.1g | Fat 21g | Protein 1.9g
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Fats of Life® is a blog that I run as a hobby, but did you know that I am also the author of two cookbooks? My first book Keto Kitchen (published by Kyle Books in 2020) is available worldwide (and has remained one of the best-selling low carb cookbooks in the UK). My second book Lazy Keto Kitchen (coming mid-year, 2021) is currently available to pre-order.
“I want you to achieve the best outcome with all the recipes on Fats of Life. If you haven’t already done so, please read the RECIPE SUCCESS page which is packed with handy tips and advice. Happy Cooking, everyone!” – Monya
Avo, Lemon & Roasted Red Pepper Salad (Keto)
- Remove the char-grilled / roast red peppers from the jar and drain well on kitchen paper. Weigh out the amount you need (approx. 180g / 6.4oz).
- Roughly chop the red peppers and place into a bowl. Use a garlic press to crush the garlic clove into the bowl. Stir in the finely chopped parsley and use a fine grater or microplane to grate in the zest of the lemon. Season with salt flakes and add the olive oil. Mix to combine.
- In a second bowl, add the diced avocado. Slice your zested lemon in half and squeeze over all the juice (catch the pips!). This will also ensure your avocados don't blacken. Generously crack over freshly ground black pepper.
- If you decide to make the salad ahead of time, cover and keep the contents of the two bowls separate until ready to serve. This will ensure the flavours that need to develop will do so without wilting the chopped parsley too much. Simply gently combine the ingredients when ready to serve.
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Nutritional Information per serving
Calories 217Kcal / 908kJ
See all the Salads on Fats of Life:
Disclaimer: The nutritional analysis, macro and allergen breakdown of the recipes on this site have been manually and carefully calculated using the cloud-based software NUTRITICS®. NUTRITICS® is fully approved by the relevant Trading Standards organizations and is EU and FDA-compliant. The macro calculations are provided as a courtesy to you based on the author's weighing of ingredients when creating the dishes. If Erythritol (a sugar polyol) has been used in any of the recipes, it has already been manually excluded from the final carbohydrate count. The author is a chef - not a medical professional - and this website has been designed to provide you with recipe ideas to suit the low carb lifestyle you have discussed with your GP.
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