Tuesday, February 18, 2014

Recipe: Tangy goat's cheese green salad

Requests for salad ideas are always coming up on my Keto Recipes board so I thought it was time to record some of my favourites.

Tangy goat's cheese and greens salad 

60g (2oz) Chevre soft goats cheese
1 baby romaine lettuce
2 slices of red onion
1/4 cup pickled artichokes
1/2 medium hass avocado
1 tbpsn hazelnut oil
juice from 1/2 lemon
salt and pepper to taste


  • Hazelnut oil isn't the cheapest but it is absolutely delicious and a little goes a long way. You can use any light oil such as grape seed or canola if you don't want to shell out for specialty oil. 
  • In the US I buy Laura Chenel's Chevre as well as being light, moist and locally produced it is available in Bay Area Costco franchises. At around $7 for 6-8 salads worth this is an affordable luxury. 
  • Rinse the lettuce and cut off the stem, slice the leaves into 3/4 inch width strips
  • Cut 2 large slices off a red onion and dice into strips
  • Cut the avocado and remove the seed, dice the flesh into cubes
  • Drain the artichokes of oil and cut each piece in half
  • Place all the vegetables in a salad bowl. Season the salad with salt and pepper
  • Add the lemon juice and oil and toss the salad to ensure all the vegetables are dressed and seasoned
  • Once the salad is tossed then crumble the goat's cheese using a fork over the dressed salad, do not add the cheese before dressing as it will break down
  • Serve with your favourite chicken or fish dish

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