Kanso

Craving a filling, fresh meal? Then treat yourself to this keto-friendly, vegetable salad at work, as a meal prep for lunch to-go, or as a delicious keto dinner.

Preparation // Step by step

Preparation oven vegetables:

• Place 100g cauliflower florets and 100g broccoli florets in boiling salted water, simmer over medium heat for 5-6min, then pour into a colander, briefly "quench" the florets with cold water and set aside to drain.
• Cut 100g zucchini into small cubes.
• Chop the red onion.
• Chop 1 clove of garlic into small pieces.
• 30ml KetoMCT Oil 77% with 2 tbsp lemon juice, add garlic and half of the onions.
• Chop the broccoli and cauliflower florets a little more
• Now add all the vegetables to the marinade of oil, garlic, onion and lemon juice, salt & pepper and mix well together until the vegetables are oily shiny.
• Spread the vegetables on a baking tray / baking mat and place in the oven for about 25min at 200 degrees convection. When the corners are slightly browned, the vegetables should be "good".
• Remove from the oven and let cool well.

Preparation salad & dressing:

• Cut the yellow bell bell pepper into small pieces.
• Cut the cherry tomatoes in half.
• The KetoCrispbread Break into small pieces - slightly larger than "crouton size"
• 30ml olive oil, 2 tbsp apple cider vinegar, 2 tbsp KetoCream salt, pepper, sesame seeds, the second half of the red onions and salad herbs.

Final:

• Place all ingredients (lettuce & vegetables) in a large bowl, mix well and serve.
• The following are perfect as a side dish KetoSlices seeds dark or KetoCrispbread with KetoMargarine.

Recipe by Steffi Kieselmann:

Instagram: Travelketosteffi
Website: www.travel-keto.de