This is The Best Salad I've Ever Eaten.
I'm serious.
Normally I don't share recipes I didn't specifically schedule and plan to post on my blog..
But I had this salad last night and I kept eating it thinking “wow this really is amazing, like SO good, I have to share it with people”.
So that's where this post came from!
This salad is very versatile, as it is a salad, you can feel free to add/leave out whichever ingredients don't quite fit your likes and add whatever else you want but as is, I think this salad is fantastic.
It's definitely a “full meal” kind of salad. It's a hefty one, haha. So you'll want this as your main course rather than a side salad (although you could make it a side if you left out the chicken and made smaller portions).
This salad is loaded with fresh ingredients… spring mix, romaine, avocado, fresh basil, roasted beets, tomatoes..it's basically health in a bowl.
I wasn't always a fan of beets in my salad but it pairs SO WELL with goat cheese. Even if you aren't a huge beet lover I recommend you give it a try.
Also, feel free to mix up the dressing by adding more or less of certain ingredients, you can also used a store bought balsamic dressing, salads are very personal to taste so this is just a rough guide!
How to Toast Pecans for The Best Salad Ever
- This step is completely optional, you can also use walnuts or a combination if you want.
- To toast them, place them spread out on a cookie sheet, coat with a very small bit coconut oil or olive oil (just toss to coat).
- Sprinkle a little salt (and granular sweetener if you want! this adds a nice sweet taste).
- Turn your oven on to broil and broil them for ~3-4min depending on your oven. I usually just take one off the tray, let it cool and test if it's ready. They won't change colour a ton but the taste will change.
How to Roast Beets for The Best Salad Ever
- To roast beets for this salad, it's very easy. Just turn your oven on to 400*F.
- Clean the beets by washing/scrubbing the dirt off and cutting off the tops and bottoms.
- Wrap them in tinfoil individually and place them on a baking sheet.
- Roast until they are tender enough to easily pierce them with a fork (this usually takes 30min-50min depending on the size of your beets).
- Let them cool a bit before slicing. Cover and place in the fridge until you are ready to use them!
The Best Salad I've Ever Eaten
Serves: 1 (meal size portion)
Ingredients:
- 2 cups of a combination of romaine and spring mix (enough to fill an average pasta bowl)
- 3oz rotisserie chicken, shredded, 85g
- 1/2 a small tomato, chopped
- 1/3 of a ripe avocado, ~40g
- 1/4 of a large beet, chopped (you can add more if you want!)
- a few slices of red onion, thinly sliced
- ~1-1 1/2 oz goat cheese
- 2 tbsp chopped pecans
- 4-6 sliced olives
- salt/pepper to taste
- oregano, fresh or dry, to taste
- fresh basil, torn or sliced into small pieces
- 1 tbsp balsamic, optional, I add this later if I find the dressing isn't as acidic as I would like
- 2 tsp white vinegar, optional, again, adds some nice acidity to the salad
Dressing
- 2-3 tbsp olive oil
- 2-3 tbsp balsamic vinegar
- 1 tsp dijon (grainy or smooth is fine)
- 1/2 tbsp sugar free maple syrup (optional)
- salt/pepper to taste
Directions:
- Add all of your ingredients to a pasta bowl.
- Shake up your dressing ingredients in a small jar or bottle.
- Pour the dressing over the salad and toss to coat. Add a little more white vinegar or balsamic if you want a little more flavour. Enjoy The Best Salad Ever!
Rough nutrition facts based on my own salad: 541 calories | 38g fat | 11g NET carbs | 36g protein | 6g fibre
*You can lower the carbs just by making a slightly smaller salad. Most of the carbs come from vegetables so I wouldn't be as concerned but in general, just make sure your total daily NET carbs come out to 20-50g depending on your diet and this will fit in nicely. 🙂
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The Best Salad I've Ever Eaten
Salad
- 2 cups of a combination of romaine and spring mix (enough to fill an average pasta bowl)
- 3 oz rotisserie chicken (shredded, 85g)
- 1/2 a small tomato (chopped)
- 1/3 of a ripe avocado (~40g)
- 1/4 of a large beet (chopped (you can add more if you want!))
- a few slices of red onion (thinly sliced)
- ~1-1 1/2 oz goat cheese
- 2 tbsp chopped pecans
- 4-6 sliced olives
- salt/pepper to taste
- oregano (fresh or dry, to taste)
- fresh basil (torn or sliced into small pieces)
- 1 tbsp balsamic (optional, I add this later if I find the dressing isn't as acidic as I would like)
- 2 tsp white vinegar (optional, again, adds some nice acidity to the salad)
Dressing
- 2-3 tbsp olive oil
- 2-3 tbsp balsamic vinegar
- 1 tsp dijon (grainy or smooth is fine)
- 1/2 tbsp sugar free maple syrup (optional)
- salt/pepper to taste
- Add all of your ingredients to a pasta bowl.
- Shake up your dressing ingredients in a small jar or bottle.
- Pour the dressing over the salad and toss to coat. Add a little more white vinegar or balsamic if you want a little more flavour. Enjoy The Best Salad Ever!
*You can lower the carbs just by making a slightly smaller salad. Most of the carbs come from vegetables so I wouldn't be as concerned but in general, just make sure your total daily NET carbs come out to 20-50g depending on your diet and this will fit in nicely. 🙂
Main Dish
salad
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Keto Goat Cheese Tartlets
Easy Keto Cauliflower and Carrot soup
Keto Cheese Buns