June is the season when fresh produce explodes with flavor and color. Even people who don’t love cooking often find themselves tempted to toss together vibrant salads and try out new ingredient combos. Today, I’ll show you a salad that not only looks and tastes amazing, but also fuels you for hours and fits perfectly into a keto or low-carb lifestyle. The secret is in the details – I’ll share tips on keeping avocado perfect, letting strawberries shine, and getting the most aroma out of herbs.
Ingredients (per serving):
- 1 ripe avocado (about 150 g, peeled)
- Strawberries: 30–40 g
- Rucola or mixed salad greens: 40 g
- Feta or halloumi cheese: 30 g
- Sunflower seeds, toasted: 1 tbsp (about 10 g)
- Extra virgin olive oil: 1 tbsp (about 10 ml)
- Fresh basil leaves: 5–6
- Lemon juice: ½ tsp (2–3 ml)
- Salt and freshly ground pepper to taste
Instructions:
- Cut the avocado in half, remove the pit, peel (preferably with a spoon), and slice thickly. Sprinkle with lemon juice to prevent browning.
- Wash and dry the strawberries, then slice them in halves or quarters.
- Arrange the rucola or salad greens on a plate.
- Top with avocado, strawberries, and crumbled feta or slices of pan-seared halloumi.
- Toast the sunflower seeds in a dry pan until golden and fragrant, then sprinkle over the salad.
- For the dressing: blend olive oil, fresh basil, a pinch of salt and pepper until you get a vibrant green, aromatic sauce. Drizzle it over just before serving.
- Season to taste, toss lightly, or serve as a beautiful, layered plate.
Cooking Tips and Kitchen Know-How:
- How not to ruin your avocado? Choose one that’s soft but not mushy. If it’s too firm, leave it overnight in a paper bag with a banana – it’ll ripen faster.
- Strawberries on keto? Yes! They are lower in sugar than most fruit – 30–40 g per serving fits easily into daily carb limits.
- Toasting seeds: Toast seeds just before serving for extra crunch and flavor. Don’t leave them unattended – they burn quickly!
- Basil: Herbs are most aromatic when blended right before serving. If you love garlic, add a small clove to the dressing.
Variations:
- Swap strawberries for raspberries, blueberries, or lightly roasted slices of rhubarb.
- For a lunchbox version, pack all ingredients separately and combine right before eating – your greens stay crisp, and avocado keeps its color.
Don’t be afraid to experiment! The more you try, the tastier the results. Cooking is fun – even if it seems intimidating at first. This salad is a great starting point for your own keto kitchen adventures.
– with flavor, Pozi von Cuks
