#savorycrunch

This Keto Avocado and Bacon Salad is a delicious and satisfying meal that's perfect for those following a ketogenic diet. Avocados provide healthy fats, while bacon adds a savory crunch, making this salad both nutritious and flavorful.

Ingredients: 2 ripe avocados, sliced. 6 slices of bacon, cooked and crumbled. 2 cups mixed salad greens. 1/4 cup cherry tomatoes, halved. 2 tablespoons olive oil. 1 tablespoon apple cider vinegar. Salt and pepper to taste.

Instructions: In a large bowl, combine the salad greens, sliced avocados, and cherry tomatoes. In a separate small bowl, whisk together olive oil, apple cider vinegar, salt, and pepper to make the dressing. Drizzle the dressing over the salad and gently toss to coat evenly. Sprinkle the crumbled bacon on top of the salad. Serve immediately and enjoy!

Prep Time: 10 minutes

Cook Time: 10 minutes

This Miso Harissa Salmon and Veggie Salad tastes great because it has both spicy and savory tastes. The juicy salmon is marinated in a tasty miso and harissa paste mixture. The fresh vegetables and greens give it a nice crunch. The perfect mix of taste and health!

Ingredients: 2 salmon fillets. 2 tablespoons miso paste. 2 tablespoons harissa paste. 2 tablespoons olive oil. 1 tablespoon honey. Salt and pepper to taste. 4 cups mixed greens e.g., spinach, arugula, kale. 1 cup cherry tomatoes, halved. 1 cucumber, sliced. 1 red bell pepper, thinly sliced. 1/2 red onion, thinly sliced. 1/4 cup chopped fresh cilantro. 2 tablespoons toasted sesame seeds. Lemon wedges for garnish.

Instructions: Preheat your oven to 375F 190C. In a small bowl, whisk together the miso paste, harissa paste, olive oil, honey, salt, and pepper to create a marinade. Place the salmon fillets on a baking sheet lined with parchment paper and brush them with the marinade on both sides. Bake the salmon in the preheated oven for 15-20 minutes or until it flakes easily with a fork. While the salmon is baking, prepare the salad. In a large bowl, combine the mixed greens, cherry tomatoes, cucumber, red bell pepper, and red onion. Once the salmon is done, remove it from the oven and let it cool slightly. Then, flake it into bite-sized pieces with a fork. Add the flaked salmon to the salad and sprinkle with fresh cilantro and toasted sesame seeds. Serve the Miso Harissa Salmon and Veggie Salad with lemon wedges for garnish. Drizzle with any remaining marinade if desired. Enjoy your delicious and nutritious salad!

Prep Time: 15 minutes

Cook Time: 20 minutes

This Miso Harissa Salmon and Veggie Salad tastes great because it has both spicy and savory tastes. The juicy salmon is marinated in a tasty miso and harissa paste mixture. The fresh vegetables and greens give it a nice crunch. The perfect mix of taste and health!

Ingredients: 2 salmon fillets. 2 tablespoons miso paste. 2 tablespoons harissa paste. 2 tablespoons olive oil. 1 tablespoon honey. Salt and pepper to taste. 4 cups mixed greens e.g., spinach, arugula, kale. 1 cup cherry tomatoes, halved. 1 cucumber, sliced. 1 red bell pepper, thinly sliced. 1/2 red onion, thinly sliced. 1/4 cup chopped fresh cilantro. 2 tablespoons toasted sesame seeds. Lemon wedges for garnish.

Instructions: Preheat your oven to 375F 190C. In a small bowl, whisk together the miso paste, harissa paste, olive oil, honey, salt, and pepper to create a marinade. Place the salmon fillets on a baking sheet lined with parchment paper and brush them with the marinade on both sides. Bake the salmon in the preheated oven for 15-20 minutes or until it flakes easily with a fork. While the salmon is baking, prepare the salad. In a large bowl, combine the mixed greens, cherry tomatoes, cucumber, red bell pepper, and red onion. Once the salmon is done, remove it from the oven and let it cool slightly. Then, flake it into bite-sized pieces with a fork. Add the flaked salmon to the salad and sprinkle with fresh cilantro and toasted sesame seeds. Serve the Miso Harissa Salmon and Veggie Salad with lemon wedges for garnish. Drizzle with any remaining marinade if desired. Enjoy your delicious and nutritious salad!

Prep Time: 15 minutes

Cook Time: 20 minutes

This Miso Harissa Salmon and Veggie Salad tastes great because it has both spicy and savory tastes. The juicy salmon is marinated in a tasty miso and harissa paste mixture. The fresh vegetables and greens give it a nice crunch. The perfect mix of taste and health!

Ingredients: 2 salmon fillets. 2 tablespoons miso paste. 2 tablespoons harissa paste. 2 tablespoons olive oil. 1 tablespoon honey. Salt and pepper to taste. 4 cups mixed greens e.g., spinach, arugula, kale. 1 cup cherry tomatoes, halved. 1 cucumber, sliced. 1 red bell pepper, thinly sliced. 1/2 red onion, thinly sliced. 1/4 cup chopped fresh cilantro. 2 tablespoons toasted sesame seeds. Lemon wedges for garnish.

Instructions: Preheat your oven to 375F 190C. In a small bowl, whisk together the miso paste, harissa paste, olive oil, honey, salt, and pepper to create a marinade. Place the salmon fillets on a baking sheet lined with parchment paper and brush them with the marinade on both sides. Bake the salmon in the preheated oven for 15-20 minutes or until it flakes easily with a fork. While the salmon is baking, prepare the salad. In a large bowl, combine the mixed greens, cherry tomatoes, cucumber, red bell pepper, and red onion. Once the salmon is done, remove it from the oven and let it cool slightly. Then, flake it into bite-sized pieces with a fork. Add the flaked salmon to the salad and sprinkle with fresh cilantro and toasted sesame seeds. Serve the Miso Harissa Salmon and Veggie Salad with lemon wedges for garnish. Drizzle with any remaining marinade if desired. Enjoy your delicious and nutritious salad!

Prep Time: 15 minutes

Cook Time: 20 minutes