Californian Keto Lunch Salad Bowl with Avocado-Lime Dressing

Allergens

Nuts (Almonds)

Ingredients

• 2 cups mixed baby greens
• 1/2 cup cherry tomatoes, halved
• 1/2 cup cucumber, sliced
• 1/2 cup red bell pepper, chopped
• 1/2 avocado, diced
• 4 oz grilled chicken breast, thinly sliced
• 1/4 cup almonds, toasted and roughly chopped
• 1 tablespoon olive oil
• Juice of 1 lime
• Salt and pepper, to taste

Instructions

1. In a large bowl, combine mixed baby greens, cherry tomatoes, cucumber, red bell pepper, avocado, and grilled chicken.
2. In a small bowl, whisk together olive oil, lime juice, salt, and pepper.
3. Pour the dressing over the salad and toss to combine.
4. Top with toasted almonds just before serving.

Chef’s Insight

This salad is perfect for warm weather and can be easily adapted to suit different dietary needs.

Notes

Enjoy this energizing salad as a main course or pair it with a soup for a more filling meal.