A big salad is a staple of any vegan diet, and fortunately, something that also fits perfectly into a plant-based Keto diet when you focus on low carb green veggies like cucumber, avocado, mixed greens, and sprouts or micro greens.
Paired with a tasty, healthy-fat-filled dressing, this is the perfect low-carb, nutrient-dense, vegan Keto lunch, dinner, or even snack if you’re ambitious!
Recipe source: http://link.carbmanager.com/veganbuddhabowl
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Keto Green Vegan Buddha Salad
2 tablespoon Olive Oil
¼ teaspoon White Wine Vinegar
½ tablespoon Lemon Juice, Fresh
⅛ teaspoon Salt
⅛ teaspoon Black Pepper, Ground
1 teaspoon chopped Green Onions
¼ teaspoon chopped Parsley
¼ teaspoon Tarragon, Ground
1-¼ ounce Avocado
1-¾ ounce Cucumber
½ ounce Mixed Greens
½ ounce Arugula
¼ ounce Organic Micro Greens
1. Make the green goddess vinaigrette by whisking together the olive oil, vinegar, lemon juice, salt, pepper, chopped green onion, parsley, and tarragon. Set this aside.
2. Thin-slice the avocado and cucumber.
3. Arrange in the base of a bowl the mixed greens, arugula, and microgreens. You may toss these greens with the vinaigrette or keep the vinaigrette on the side for serving.
4. Top the greens with your avocado and cucumber slices and enjoy immediately.