Keto Asparagus Tomato And Goats Cheese Salad
⏱ Prep: 5 min🍳 Cook: 5 min✅ Ready: 10 min
233
Calories
5.5g
Net Carbs
7.1g
Protein
18.1g
Fat
⏱ Prep: 5 min🔥 Cook: 5 min⏰ Ready: 10 min
How to Make It
Step 1
Cut the tough ends from the asparagus and discard. Place the asparagus in a pan of boiling water and cook for 2-3 minutes until just tender. Transfer immediately to a bowl of ice cold water and allow to chill for a minute. Drain and transfer to a serving dish.
Step 2
Slice the tomatoes in half and add to the serving dish with the arugula and asparagus. Toss to combine.
Step 3
Add the pine nuts to a dry pan over a low heat and toast gently for 1-2 minutes until lightly golden.
Step 4
Add the balsamic, lakanto syrup and olive oil to a bowl and whisk to combine.
Step 5
Drizzle the dressing over the salad and crumble over the goats cheese. Scatter with the toasted pine nuts to serve.
Ingredients
- Asparagus – 12 small – spear – 5″ long or less
- Tomato Raw (includes Cherry, Grape, Roma) – 4 cherry
- Arugula – 1-½ cup
- Olive Oil – 1-½ tablespoon
- Pine Nuts – 1 tablespoon, whole pieces
- Balsamic Vinegar – 1 tablespoon
- Maple Flavored Syrup by Lakanto – 1 teaspoon
- Goat Cheese, Soft – 2 tablespoon