Serves: 4 // Prep time: 30 min
Wondering what “clean” keto looks like? This Gypsy salad is about as clean as it gets! This recipe comes courtesy of Fat for Fuel, Dr. Joseph Mercola’s latest cookbook. It’s delightful Mediterranean flavor will leave you pleasantly satiated. The original recipe calls for dates (which are a nice addition) but I’ve chosen to omit them out due to their high sugar count— your call.
- 1 cup cherry tomatoes (halved)
- 1 English cucumber, halved lengthwise and thinly sliced
- 1/2 green bell pepper
- 1 red bell pepper
- 1/2 yellow bell pepper
- 4 Tbsp pistachios
- 1/2 red onion (slivered)
- 1 garlic clove, finely chopped
- 1/2 cup coconut yogurt
- 1 handful fresh mint
- 1 handful Italian parsley
- Juice of one lemon
- 3 Tbsp extra-virgin olive oil
- 1 small red chili, seeded and finely chopped
- 1/2 tsp ground cumin
- Himalayan sea salt
- Fresh cracked pepper
- 1/2 tsp sumac*
- Place garlic, chili, cumin, sumac, coconut yogurt and juice of 1/2 lemon in blender and pulse until smooth.
- Add salt and pepper to taste and set aside.
*I had difficulty getting my hands on sumac. If you’re running into the same issue you can always substitute with a bit of lemon zest.
- Prepare the veggies: slice the tomatoes and cucumber. Juliann the peppers and onion.
- Toss veggies in large bowl. Add mint, parsley and pistachios.
- Drizzle with olive oil. Season with salt and pepper, and toss everything together.
- Top with coconut dressing.
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