Many store-bought salad dressings are made with canola oil or soybean oil, so even though you can find plenty that are low carb, finding one that uses Keto friendly oils is trickier. I don’t bother looking anymore. With olive oil and vinegar always in the pantry, I can make my own in a couple minutes.
For homemade keto salad dressing, use two parts oil to one part vinegar. This is where you can put that apple cider vinegar to use. Or MCT oil to get in your healthy fats. Balsamic vinegar has a lovely flavor. Fresh ground pepper. Himalayan pink salt. And you’re done. Or you can go nuts with herbs or add-ins such as thinly sliced red onion (makes it slightly sweet). Dried Italian seasoning. Fresh cilantro or parsley. Feta cheese. Dill. Fresh grated parmesan. Stevia if you are transitioning from carb-loaded sweet dressings like french or poppyseed or honey mustard.
For the salad pictured here, I used my blender to dice raw cauliflower, the same as if I were making cauliflower rice. Grape tomatoes are delicious and sweet. Red onion. Feta. Black olives. Spinach.
A nice addition to the salad would be keto avocado toast or crunchy keto crackers you can prep in one minute. It was astonishing how wonderful pure, unprocessed food can taste. Once you eat clean for awhile, your tastes will change and you will crave the goodness of just a tomato. Or just a spinach leaf. An olive. And your body and brain will thank you with higher functioning fuel that comes from burning stored fat as energy…ketosis!
If you’re new to keto, please poke around the blog. I am pretty much a newbie, so I cook simply and explain the basics so as not to overwhelm. I am THRILLED with how much better I feel on keto: so much energy, reduced depression, drastically reduced body aches and pains, and a slightly smaller butt.
Click the following links for some basics:
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