Keto Asian Salad
My name is Shirley Dawson, and I’m writing this guest post for Jasmine, the author/creator of the AsianFruitWorld.com blog site.
I have been a type 2 diabetic for years, beginning my treatment with metformin tablets and then eventually requiring insulin injections. I have learned that I can control my blood glucose levels to a great extent with my diet. As part of my changing WOE (way of eating), I’ve turned to whole, less processed foods. I shop around the edges of the supermarket in the produce and meat areas. I enjoy using healthy, even organic produce in my meal preparation. I tend to eat and love great salads. In addition, I try to eat low-carb to reduce the carb effect on my body’s blood glucose levels.
During 2016 I ate a “whole30” style diet and lost 30 pounds. I’m continuing eating low-carb during 2017 and I’m losing even more weight. I can happily eat a salad every day and I’m even creating my own salad cookbook “Salads to Live For” which I hope to publish some day.
Creating salads are fun for me and I research salad recipes a lot and come up with my own versions that I create in my own style. I like to simplify my recipes by using a few pre-made, or chopped items to make the preparation go quicker. I also choose the lowest carb version of ingredients I can find that will work.
One salad I recently made was an Asian one which I converted to be keto (very low carb). Thus, the name “Keto Asian Salad”.
My bowl of “Keto Asian Salad” accompanied my meal of baked salmon and pan grilled shrimp. I also created a special salad dressing for the salad.
Following is my “Keto Asian Salad” Recipe
- 3-4 cups shredded lettuce (I use the bags of pre-shredded mix)
- 2 cups cauliflower rice (I use the frozen riced cauliflower bags)
- 1 cup cut green beans (frozen or from a can – drained)
- 1/2 cup cherry tomatoes, halved
- Small can of sliced black olives
- Cilantro, mint leaves and slivered almonds or walnuts for garnish
- Handful of fresh blueberries (optional)
Layer the ingredients into a salad bowl in this order:
- Cauliflower rice
- Green beans
- Black olives
- Sprinkle slivered almonds or chopped walnuts on top.
- A handful of blueberries (optional)
- Drizzle the dressing over the salad right before serving.
- 3 Tbs extra-virgin olive oil
- 2 Tbs. soy sauce
- 1 Tbs. fish sauce
- 1 Tbs. brown sugar (I use the stevia brown sugar)
- 3 Tbs. lime juice (I tend to use the squeeze bottles to save time)
- 1 Tbs. minced red pepper (sweet or hot)
Create your dressing in a medium size bowl, mix together the following:
- Olive oil
- Soy sauce
- Fish sauce,
- Brown sugar substitute
- Lime juice
- Red pepper.
Mix or blend and taste it to see if you like it.
Chill until time to serve.
- 1/2 pound shrimp, peeled and deveined (I use the frozen kind)
- pinch of coarse salt
- Heat 3Tbs. oil in a large skillet on medium.
- Add the thawed shrimp
- Season with salt and pepper
- Sear each side for 1.5 – 2 minutes.
- Set aside to serve on the plate with blackened salmon filets.
Makes 2-3 bowls.
Serve with baked salmon (I use the frozen blackened kind).
Divide the nutritional totals by 2 or 3 depending on the servings you have.
Visit My Website
You can visit my “Growing Old with Diabetes” blog site to learn more about my journey with type 2 diabetes and my recent attempts to use LCHF (low carb, high fat) eating along with IF (intermittent fasting) to cure my diabetes.