7 Amazing and Healthy Keto Salad Recipes for Rapid Weight Loss

The ketogenic diet is one of the trendy and most effective diets for weight loss. It is characterized with very-low-carb and high-fat content.

It limits daily carbs intake to 20–50 grams to help reach ketosis – a metabolic state I which the body begins to use ketones for energy rather than the usual glucose.

That said, are you looking for Simple, healthy, and delicious keto salad recipes you can eat while watching your weight?

These 7 easy and healthy keto salad recipes for rapid weight loss might be perfect for you.

Fortunately, all the keto salad recipes mentioned below are filling and nutritionally dense.

Let’s get started:

1. Greek Salad

Ingredients:

Grape or cherry tomatoes, halved (one pt.)
Cucumber, thinly sliced into half-moons (one)
Halved kalamata olives (one cup)
Red onion, thinly sliced (half)
Crumbled feta (three-quarter)

For the dressing

Red wine vinegar (two tablespoon)
Juice of a lemon (half)
Dried oregano (one teaspoon)
Extra-virgin olive oil (one-quarter)
Kosher salt
Freshly ground black pepper

Directions:

For the salad: combine and stir the following ingredients in a large bowl – tomatoes, cucumber, olives, and red onion. Slowly fold in feta.

For dressing: get a small bowl and combine these ingredients – vinegar, lemon juice, and oregano. Season it with salt and pepper. Gently pour in olive oil, and whisk to combine.

Drizzle dressing over salad, and enjoy!

2. Taco Salad

Ingredients:

Ground beef (225 grams)
Romaine lettuce, chopped (two cups)
Medium avocado, sliced (half)
Cherry tomatoes, chopped (one-quarter cup)
Cheddar cheese, grated (one ounce)
Salt and pepper, to taste
Sour cream (one-quarter cup)
Diced red onions (one tablespoon)
Extra virgin olive oil (one tablespoon)
Ground cumin (one teaspoon)
Ground paprika (one teaspoon)

Directions:

Firstly, heat the olive oil over medium-high heat, and then pour in ground beef and cook until it becomes brown.

After that, add these ingredients – cumin, paprika, salt, and pepper. Allow the beef to cool a bit.

Now, mix these ingredients lettuce, tomatoes, avocado, and onion. Serve it 2 different plates.

Lastly, top the salad with beef, and the garnish it with cheese as well as sour cream.

3. Cilantro-Lime Cucumber Salad

Ingredients:

Jalapeno, seeded and diced (one)
Garlic, finely minced (two cloves)
Fresh lime juice (three tablespoons)
Crushed red pepper (one-quarter teaspoon)
Salt (half teaspoon)
Black pepper to taste
Olive oil (three tablespoons)
Cucumbers, finely sliced (two)
Minced cilantro, to taste (four tablespoons)

Directions:

Firstly, you have to dice both the jalapeno and garlic, and then pour into a medium-sized bowl.

After that, pour in these ingredients – fresh lime juice, crushed red pepper, salt, and pepper. Add the olive oil, using a whisk. Put it aside.

Now, finely slice the cucumbers, and then pour in the cucumbers to it. Stir everything together.

Lastly, finely mince the cilantro, and pour into the bowl. Stir for a while until combine.

You may keep it in the fridge to marinate for some hours or better still serve immediately. The choice is yours!

Note: Be sure to allow the salad sit on the counter for some minutes before you serve if kept in the fridge. The olive oil may solidify when it is somewhat cold.

4. Antipasto Salad

Ingredients:

For the salad

Large romaine hearts, chopped (two)
Salami (half lb.)
Mozzarella balls, halved (eight oz.)
Quartered artichoke hearts (one)
Cherry tomatoes, halved (one cup)
Chopped pepperoncini (one cup)
Sliced olives (half cup)

For the red wine vinaigrette

Extra-virgin olive oil (half cup)
Red wine vinegar (one-quarter cup)
Dijon mustard (one teaspoon)
Oregano (half teaspoon)
Red pepper flakes (one-quarter teaspoon)
Kosher salt
Freshly ground black pepper

Directions:

Get a large bowl and toss these ingredients together – lettuce, salami, mozzarella, artichokes, tomatoes, and pepperoncini.

To prepare the vinaigrette: Get a jar fitted with a lid, and then shake these together – the olive oil, vinegar, mustard, oregano, and red pepper flakes.

Lastly, season the mixture with salt and pepper.

Dress the salad with vinaigrette and serve ASAP.

5. Shrimp Salad

Ingredients:

For salad

Freshly chopped dill (two tablespoon)
Kosher salt
Freshly ground black pepper
Red onion, finely chopped (one-quarter)
Shrimp, peeled and deveined (one lb.)
Extra-virgin olive oil (one tablespoon)
Stalk celery, finely chopped (one)
Toasted bread, for serving

For dressing

Mayonnaise (half cup)
Juice and zest of 1 lemon
Dijon mustard (one teaspoon)

Directions:

Preheat oven to 400 degrees F. Get a large baking sheet, and then toss the shrimp with oil and add salt as well as pepper to season.

Bake for about 7 minutes, or until shrimp is totally opaque.

After that, get a large bowl and whisk these ingredients together – mayonnaise, lemon juice and zest, and dijon. Add salt and pepper to season.

Now, add cooked shrimp, along with red onion, celery, and dill inside bowl and keep tossing until well combined.

Lastly, serve it on the toasted bread or over lettuce.

6. Charred Shrimp and Avocado Salad

Ingredient:

Large peeled and deveined shrimp (two and a half lb.)
Avocado oil (five tablespoon)
Fresh lemon juice (two tablespoon)
Small red onion, thinly sliced (half)
English cucumber, sliced into half-moons (half)
Upland watercress (half bunch)
Avocado, quartered (one)
Kosher salt
Pepper

Directions:

Toss the shrimp with avocado oil and season with half salt and pepper teaspoon.

After that, whisk these ingredients in a separate bowl – lemon juice, Avocado oil and 1/4 teaspoon each salt and pepper. Toss the mixture with onion.

Lastly, pour in the onion, cucumber and shrimp into the bowl, and then toss to combine well.

Fold in watercress and avocado.

Serve ad enjoy!

7. Easy Low Carb Keto Chicken Salad Recipe – Paleo

Ingredients:

Mayonnaise (one-quarter cup)
Garlic, minced (two cloves)
Shredded chicken, cooked (three cups)
Mustard (two tablespoon)
Fresh dill, chopped (two tablespoon)
Fresh parsley, chopped (two tablespoon)
Green onions, chopped (half cup)
Sea salt
Black pepper

Directions:

Stir the following together until smooth – the mayonnaise, mustard, fresh dill, fresh parsley, and garlic.

After that, stir in the chicken and scallions.

Now, add sea salt and black pepper to season.

Keep it in the refrigerator for a minimum of three hours before serving.