For years now, all those who know me (including readers of the blog) have heard me talk about my daily “big-ass salad.” It’s been my lunch of choice for a couple of decades at least, and I don’t see that ever changing. Over the years I’ve adapted it to my personal tastes, nutritional experiments, and—lately—my keto practice.
Some people minimize vegetable intake when they’re eating keto. I’ve never found that necessary or beneficial. In fact, I highly recommend plenty of above-ground vegetables and even berries for an optimally varied, nutrient-dense keto diet. That’s my Primal take because personally I practice keto with an eye toward strategy, not restriction.
So, what about the fat? With fat comprising up to 75% of keto energy sourcing, you can bet we’re talking about more than lettuce. This salad is no side dish for sure. I get a large portion of my fat intake from it every day—keto weeks included. With a whole avocado, a generous chunk of Emmental cheese (my favorite cheese when I’m in ketosis), and a hefty (i.e. jaw-dropping) dose of my own PRIMAL KITCHEN® Caesar Dressing with all the rich goodness of avocado oil, I literally call this my fat bomb salad. See if it won’t make you a keto salad believer.
Toss together the cut vegetables with mixed greens. Shave my favorite cheese, Emmental, over the entire salad. Smother with PRIMAL KITCHEN® Caesar Dressing (no skimping allowed). Then enjoy.