Home / Recipes / Gluten Free / Keto Celery, Avocado, Pepper and Olive Salad
Keto Celery, Avocado, Pepper and Olive Salad
⏱ Prep: 7 min🔥 Cook: 4 min⏰ Ready: 11 min
169Calories
3.6gNet Carbs
1.7gProtein
15.7gFat
How to Make It
Step 1
Dice the celery and avocado into bite sized chunks, thinly slice the olives and roughly chop the bell pepper and parsley. Add to a large serving dish or salad bowl along with the olive oil and lemon juice. Season with salt and pepper and toss to combine.
Step 2
Add the flaked almonds to a dry skillet over a low/medium heat and toast gently for 2-3 minutes until lightly golden.
Step 3
Sprinkle the almonds over the salad and toss to serve.
Ingredients
- Black Olives – 8 medium
- Green Olives – 8 medium
- Celery – 2 medium – stalk – 7 1/2″ to 8″ long
- Olive Oil – 2 tablespoon
- Lemon Juice – 1 teaspoon
- Avocado – 1 each
- Red Bell Peppers, Sweet, Raw Or Blanched, Marinated In Oil Mixture – 1 medium – 2 1/2″ diameter x 2 3/4″
- Parsley, Fresh – 1 tablespoon
- Almonds, Raw – 1 tablespoon, sliced
- Red Onion – ½ medium – 2 1/2″ diameter
- Salt, Sea Salt – ¼ teaspoon
- Black Pepper – ⅛ teaspoon
