This vibrant keto salad combines the sweetness of clementines with creamy avocado, crunchy snap peas, and crunchy pecans, all tossed with peppery arugula and colorful red cabbage. It’s refreshing, nutrient-dense, and perfect as a light lunch or side dish.

Ingredients

• For the Salad:
  • 2 cups arugula
  • 1 cup red cabbage, thinly sliced
  • 1 cup snap peas, trimmed and halved
  • 1 avocado, diced
  • 2 clementines, peeled and segmented
  • 1/2 cup pecans, roughly chopped (or walnuts)
  • Salt and pepper to taste
• For the Dressing:
  • 3 tablespoons olive oil
  • 1 tablespoon apple cider vinegar (or lemon juice)
  • 1 teaspoon Dijon mustard (optional)
  • 1 teaspoon honey or sugar substitute (optional, for sweetness)
  • Salt and pepper to taste

Instructions

1. Prepare the Dressing:
   • In a small bowl, whisk together the olive oil, apple cider vinegar, Dijon mustard (if using), honey (or sugar substitute), salt, and pepper until well combined. Adjust seasoning to taste.
2. Assemble the Salad:
   • In a large bowl, combine the arugula, sliced red cabbage, snap peas, diced avocado, clementine segments, and chopped pecans.
3. Toss with Dressing:
   • Drizzle the dressing over the salad and gently toss to combine, being careful not to mash the avocado.
4. Serve:
   • Serve immediately, garnished with extra pecans or clementine slices if desired.

Tips and Variations

• Protein Boost: Add grilled chicken, shrimp, or tofu to make it a complete meal.
• Nut Alternatives: Swap pecans for almonds or sunflower seeds for a different flavor.
• Herbs: Toss in fresh herbs like cilantro or parsley for an extra burst of flavor.
• Creamy Dressing Option: Blend the dressing ingredients with a tablespoon of Greek yogurt or sour cream for a creamy texture.

This keto salad is a deliciously satisfying option that balances flavors and textures, making it a perfect choice for a healthy lunch or dinner! Enjoy!