Refreshing Vietnamese Keto Lunch Salad

Allergens

Fish, Shellfish (Shrimp)

Ingredients

• 2 cups mixed lettuce greens (romaine, butter, or iceberg) 1/4 cup shredded carrots 1/4 cup cucumber, sliced into thin half
• moons 1/2 avocado, sliced 2 tbsp fresh mint leaves, chopped 2 tbsp fresh cilantro, chopped 1/4 cup grape tomatoes, halved 3 oz cooked shrimp, peeled and deveined 2 tbsp toasted almonds, roughly chopped Juice of one lime 1 tsp fish sauce 1/2 tsp sugar substitute (such as erythritol or stevia) 1 tsp sesame oil

Instructions

1. In a large salad bowl, combine lettuce greens, shredded carrots, cucumber slices, avocado, mint leaves, cilantro, grape tomatoes, and cooked shrimp. In a separate small bowl, whisk together lime juice, fish sauce, sugar substitute, and sesame oil. Pour dressing over salad and toss gently to combine. Top with chopped almonds for added crunch.

Chef’s Insight

This dish is perfect for a midday pick-me-up, offering a balance of protein, healthy fats, and vibrant vitamins.

Notes

Be sure to use fresh ingredients for the best flavor and nutrition.