Keto Asparagus Tomato And Goats Cheese Salad

Keto Asparagus Tomato And Goats Cheese Salad

This low carb salad is perfect for summer lunches or a light dinner.

The asparagus is lightly cooked and tossed with sweet tomatoes, crunchy toasted pine nuts and creamy goats cheese, topped with a sweet balsamic dressing.

Prep Time: 5 min
Cook Time: 5 min
Ready In: 10 min


Asparagus: 12 small - spear - 5" long or less,(132g or 4.66 oz)
Tomato Raw (includes Cherry, Grape, Roma):4 cherry,(68g or 2.4 oz)
Arugula: 1-½ cup,(30g or 1.06 oz)
Olive Oil:1-½ tablespoon,(20g or 0.71 oz)
Pine Nuts: 1 tablespoon, whole pieces,(8g or 0.28 oz)
Balsamic Vinegar:1 tablespoon,(16g or 0.56 oz)
Maple Flavored Syrup by Lakanto: 1 teaspoon
Goat Cheese, Soft:2 tablespoon,(45g or 1.59 oz)


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.

2. Slice the tomatoes in half and add to the serving dish with the arugula and
    asparagus. Toss to combine.

3. Add the pine nuts to a dry pan over a low heat and toast gently for 1-2 minutes
    until lightly golden.

4. Add the balsamic, lakanto syrup and olive oil to a bowl and whisk to combine.

5. Drizzle the dressing over the salad and crumble over the goats cheese. Scatter
    with the toasted pine nuts to serve.

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