Southwestern Chicken Salad w/ Bacon & Avocado

This refreshing summer salad lends itself perfectly to being wrapped in lettuce leaves for
lunch on the go. It's also a great way to use up any leftover grilled chicken or bacon. Not that I ever have any leftover bacon. Seriously, who doesn't eat ALL of the bacon?!?! Not this chick....

Serves 8

• 2 cups cooked chicken, chopped
• 2 poblano peppers, roasted & chopped
• 1/2 cup raw jicama, chopped
• 2 avocados, peeled & chopped
• 2 green onions, chopped
• 1/4 cup cilantro, chopped
• 1/4 cup cooked bacon, chopped

For the dressing:

• 1/4 cup mayonnaise
• 2 Tbl lime juice
• 2 tsp ground cumin
• 1/2 tsp garlic powder
• 1 tsp ground coriander
• Salt & pepper to taste

Combine the chicken, poblanos, green onions, jicama, and avocado in a medium bowl. In a
smaller bowl, combine the mayo, lime juice and spices until blended. Add the dressing to the salad and stir gently to combine. Stir in most of the bacon and cilantro, leaving a small amount out to use as garnish. Taste and season with salt and pepper. Serve wrapped in lettuce, low carb tortilla wraps, or straight out of the bowl. Dress with a small amount of sugar free tomato salsa if desired.

Approx. nutrition info. per serving: 170 calories, 13g fat, 2g net carbs, 9g protein

Article Source: The Gluten Free Low Carber by Mellissa Sevigny

Southwestern

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Anti-Pasta Cauliflower Salad

Chock full of bold Mediterranean flavors, you'll never miss the pasta in this hearty and
beautiful salad! Delicious and filling, this salad can be served on it's own or topped with
grilled chicken – perfect for an easy dinner on the patio!

Serves 8

• 2 cups of raw cauliflower, chopped
• 1/2 cup radicchio (or red cabbage), chopped
• 1/2 cup artichoke hearts, chopped
• 1/3 cup fresh basil, chopped
• 1/2 cup freshly grated Parmesan cheese
• 3 Tbl sun dried tomatoes, chopped
• 3 Tbl Kalamata olives, chopped
• 1 clove garlic, minced
• 3 Tbl balsamic vinegar
• 3 Tbl good quality extra virgin olive oil
• Salt and pepper to taste

Cook your finely chopped cauliflower in the microwave for five minutes. Don't add any liquid or seasoning to it, just spread it on a microwave safe dish and zap it. Alternatively, you could lightly steam the cauliflower in larger pieces and then drain and chop it after cooking. The key is to not overcook it – you want it to have some “bite” to it like an al dente pasta. Let it cool while you prep the other ingredients. In a large bowl, combine the cauliflower, radicchio, artichokes, basil, Parmesan, sun dried tomatoes, olives and garlic, tossing gently. In a smaller bowl, whisk together the olive oil and vinegar, then pour it over the salad. Toss to combine and season with salt and pepper to taste. Can be served room temperature or chilled. While the colors are the most vibrant in the first couple of hours after you make it, the flavors are even more delicious after a day or two in the refrigerator. Enjoy!

Approx. nutrition info. per serving: 102 calories, 8g fat, 4g net carbs, 3g protein

Article Source: The Gluten Free Low Carber by Mellissa Sevigny

Salad

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Confetti Salad

Quinoa makes a filling and nutritious meal on occasion. It is a good alternative to potato, but is high in carbs, so only eat in moderation. Play around with the ingredients. Sometimes dried apricot is nice for a change. This salad has been added because it has loads of nutrition in it.

Ingredients:

• 3/4 cup water
• 1 tsp olive oil
• 1/2 cup quinoa, uncooked and rinsed (under 1g of sugar per 100g but 64g of carbs)
• 1/2 red onion, finely chopped (spring onions work too)
• 1/4 cup green and/or red capsicum pepper, diced (Red has 4.3g of sugar per 100g and 7g of carbs. Green has 2.4g of sugar and 2.4g of carbs)
• 1/4 tsp mild curry powder
• juice of 1/2 a lemon
• 1/2 cup mixed diced vegetables such as kale, carrot and green beans
• about 1 - 2 Tbsp of chopped fresh herbs such as basil, parsley, chives or cilantro
• salt and ground black pepper to taste
• 1 chopped avocado
• a handful of cherry tomatoes and baby spinach (optional - when serving)

Directions:
1. Cook the quinoa as per directions: bring water to the boil and pour in quinoa and oil.
Reduce heat to a simmer and boil for about 15 mins or until water has been absorbed.
2. Place the cooked quinoa into a bowl, and chill in refrigerator until cold, around 20 mins.
3. Remove quinoa from fridge and stir in all the other ingredients except avocado and
tomato.
4. Season to taste with salt and pepper.
5. Chill before freezing.

Article Source: Sugar Free Recipes: Low Carb Low Sugar Recipes on a Sugar Smart Diet by Peggy Annear

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Cranberry Kale Salad

Very flexible with vegetable ingredients, so experiment with things like grated carrot, red
cabbage, baby spinach leaves and salad onion - use what you have on hand!

Ingredients:

• 1 cup chopped kale of your choice
• 1/2 cup fresh whole or halved cranberries (4g of sugar per 100g and 12g of carbs)
• 1 Tbsp pine nuts or walnuts (if desired, toast pine nuts first as this gives a nice flavor)
• 1 Tbsp melted butter or maple syrup (about 67g of sugar and carbs per 100g are in maple syrup)
• 1 Tbsp olive oil
• 1/2 Tbsp freshly squeezed lemon juice

Directions:
1. Chop the kale finely, or break into small pieces.
2. Transfer to a salad bowl. Add the cranberries and nuts.
3. Mix the honey, olive oil and lemon juice together in a cup. Toss all together.

Article Source: Sugar Free Recipes: Low Carb Low Sugar Recipes on a Sugar Smart Diet by Peggy Annear

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Salmon Salad

Ingredients:

• 300g mix of baby spinach leaves or other assorted favorite fresh salad greens
• 100g smoked salmon, cut into strips
• 50g onions
• 3 tsp white vinegar
• 3 Tbsp olive oil
• ½ tsp Dijon mustard (around 0.9g or sugar per 100g and 5g of carbs)
• dash of black pepper

*handful of capers optional

Directions:
1. Wash baby spinach leaves or greens.
2. Cut the smoked salmon in fine strips, and mix them together with the salad leaves. Add chopped onions.
3. In a separate bowl dissolve salt in the vinegar. Add black pepper, mustard. Mix all these
ingredients for the sauce together and slowly add olive oil to the mix.
4. Pour the sauce over the spinach and smoked salmon mix. Cool in the refrigerator for 20
minutes before serving.

Article Source: Sugar Free Recipes: Low Carb Low Sugar Recipes on a Sugar Smart Diet by Peggy Annear

Salmon

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Chickpea Tuna Salad

Chickpeas are nutritious but high in carbs, so eat in moderation.

Ingredients:

• 2 cups chickpeas (cooked chickpeas have 4.8g of sugar per 100g, but 27g of carbs)
• 2 cups tuna
• 3 big stalks green onion, chopped
• 1 Tbsp olive oil
• ½ Tbsp lemon juice
• salt and black pepper to taste

Directions:
1. Combine chickpeas, tuna and onion in a salad bowl. Sprinkle with olive oil and lemon juice. Add salt and black pepper to taste. Mix well.
2. This salad can be served on its own or on a slice of bread or plain crackers. Enjoy!

Article Source: Sugar Free Recipes: Low Carb Low Sugar Recipes on a Sugar Smart Diet by Peggy Annear

Tuna

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Watermelon Feta Salad

Ingredients:

• 2 cups watermelon, cubed (6g of sugar per 100g, 8g of carbs)
• 1½ cup feta cheese cubes (feta a cream cheese have 4g sugar per 100g and 4g of carbs)
• ½ cup black olives (about nil sugars and 6g of carbs)
• 1 Tbsp fresh lemon juice
• few mint leaves for decoration

Directions:
1. Cut the watermelon and feta cheese in cubes. Place them in a bowl, add the olives.
Sprinkle with lemon juice. Mix well.
2. Decorate with mint leaves. They also add a nice minty taste to the salad

Article Source: Sugar Free Recipes: Low Carb Low Sugar Recipes on a Sugar Smart Diet by Peggy Annear

Watermelon

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Quail Egg Protein Salad

Ingredients:

• 12 strawberries, hulled
• 12 quail eggs, hard boiled and peeled (can use chicken eggs quartered)
• 1 orange, peeled
• 1 cup spinach leaves
• ½ cup almond slices

Directions:
1. Cut the strawberries in half. Cut the oranges in small pieces.
2. Mix the fruit together with spinach, quail eggs and almond slices.

Article Source: Sugar Free Recipes: Low Carb Low Sugar Recipes on a Sugar Smart Diet by Peggy Annear

Salad

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Grilled Halloumi and Pomegranate Salad

Halloumi is one of my favorite cheeses. Here, its chewy saltiness is paired with
pomegranate, one of my favorite fruits.

I always bring back pomegranate vinegar from my trips to Turkey, but it is available in
ethnic food shops that sell Middle Eastern foods or olive oil/vinegar shops. Make sure you
get true vinegar made from reduced pomegranate juice. Unfortunately, there are many
types of pomegranate vinegar that are loaded with added sugar.

Pine nuts are not nuts—they’re seeds from pinecones. Many who are allergic to nuts can
therefore still eat pine nuts.

Halloumi, Pine Nut, and Pomegranate Salad
• 1 head of romaine lettuce
• 8 yellow cherry tomatoes
• 3 tablespoons pomegranate seeds
• 3½ oz. (100 g) Halloumi cheese
• 2 tablespoons pine nuts
• 2 tablespoons cold-pressed olive oil
• 1 tablespoon pomegranate vinegar
• fresh parsley leaves and mint leaves

Place lettuce leaves on a platter. Cut the tomatoes into quarters and place them on top of
the lettuce.

Remove some seeds from a pomegranate. The easiest way to do this is to slice off a piece at the top and then make two vertical cuts, approximately 1½–2 inches (4–5 cm) apart. Place the pomegranate in a plastic bag and break off the wedge that has been cut out. This will make it easy for you to pick out the seeds without having the juice squirting all over.

The pomegranate will keep for quite a long time if you keep it in the plastic bag in the
refrigerator. When you need some more seeds, simply make a new cut and break off the
piece.

Grill the Halloumi cheese and add it on top of the lettuce; sprinkle pomegranate seeds and pine nuts all over the top. Drizzle olive oil and pomegranate vinegar over the salad, and garnish with parsley and mint.

Article Source: Low Carb High Fat Barbecue by Birgitta Hoglund

Salad

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Smoked Pork Belly and Mozzarella Salad

My daily meals include all manner of vegetables in different colors and shapes. When the
summer heat is in full swing, salads make the best side dishes.

A satisfying green salad is a nice complement to many grilled dishes, or makes a great
starter while the coals are heating up. Eating different types of green leaves is a very simple
way for us to take in a lot of important vitamins.

Good fats and proteins are present in the mozzarella and hot-smoked pork belly. I often add some fruit for an extra touch of flavor to my salads, but this one works even for those of us following the strictest LCHF regimen.

Green Lettuce with Asparagus, Mini Mozzarellas Balls, and Smoked Pork
Belly
• 4–5 thin slices of smoked pork belly
• 1 bunch tender, green asparagus
• 1 package mini mozzarella balls
• 4-inch (10-cm) piece of leek
• 8 cherry tomatoes
• 1 head green lettuce (Lollo Bianco, Lollo Rosso, or romaine lettuce work well)
• ½ bunch of basil
• 3 tablespoons of mild-flavored olive oil
• 1 tablespoon apple cider vinegar

Cut the pork belly into very thin strips and place them in a cold frying pan. Turn the heat
to high. Brown the strips until they’re really sizzling. Remove the pan from the heat and let
cool.

Snap off the woody ends of the asparagus and boil in salted water for about 3–4 minutes.
Drain and rinse in ice-cold water to stop the cooking. Drain thoroughly, and then cut on
the diagonal in strips of 1 inch (3 cm).

Set the mozzarella in a colander to drain. Rinse and julienne the leek, and cut the tomatoes into quarters.

Line the edge of a salad bowl with pretty lettuce leaves taken from the heart of the lettuce.
Shred the rest into smaller pieces and place inside the bowl, alternating with basil leaves,
tomatoes, asparagus, mozzarella, pork strips, and leek.

Garnish with a few nice asparagus tips. Sprinkle with pork strips and basil leaves. Drizzle
on some mild olive oil and vinegar right before serving.

Article Source: Low Carb High Fat Barbecue by Birgitta Hoglund

Smoked

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Brie and Strawberry Salad

This is a flavorful and fresh salad that’s also a nutritious and satisfying side dish. You get all these benefits by adding brie, walnuts, and pumpkin seeds to the salad.

The slightly tangy taste of sun-ripened strawberries fully enhances the greens. Oak leaf
lettuce is full of flavor and adds both nutritional value and beautiful color, turning this
salad into a small work of art.

Oak Leaf Lettuce Salad with Brie and Strawberries
• 1 head oak leaf lettuce, washed
• 3½ oz. (100 g) brie cheese
• 8 strawberries
• 3⅓ fl. oz. (100 ml) walnuts
• 2 tablespoons pumpkin seeds
• ¼ cup (50 ml) Italian parsley
• 2 tablespoons cold-pressed olive oil
• 1 tablespoon lemon juice

Line the sides of a bowl with beautiful oak leaf lettuce leaves. Shred the rest of the lettuce
and set it in the middle of the bowl. Cut the cheese into small slices and the strawberries in
quarters.

Scatter the cheese and strawberries evenly over the lettuce. Sprinkle the nuts and pumpkin seeds over the top. Strip the parsley stalks of nice leaves and sprinkle them over the salad. Drizzle on some good olive oil and lemon juice right before serving.

Article Source: Low Carb High Fat Barbecue by Birgitta Hoglund

Strawberry

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Cabbage Salad x3

There’s plenty of room for different varieties of cabbage salad in a diet low in
carbohydrates. White cabbage was often recommended to diabetics as a replacement to
potatoes, as it doesn’t raise blood sugar.

Cabbage salad with hot-smoked pork belly comes from Austria, where it’s popular to
season both sauerkraut and fresh white cabbage with cumin seed.

Cauliflower salad is common in countries around the Mediterranean, too, and a variation
of it features a bit of heat contributed by chili pepper.

The third salad is influenced by America. It’s a mild-tasting, creamy, green coleslaw with
our nettle pesto.

White Cabbage Salad with Hot-Smoked Pork Belly
• 4 slices hot-smoked pork belly
• 1 teaspoon cumin seeds
• 4¼ cups (1000 ml) finely shredded white cabbage
• 6¾ fl. oz. (200 ml) finely julienned leek
• 3 tablespoons mild-flavored olive oil
• 1 tablespoon apple cider vinegar
• ¼ teaspoon salt
• ¼ teaspoon coarsely ground black pepper

Cut the pork belly in thin strips, place them in a cold frying pan, and turn the heat on
under the pan. Sprinkle in some cumin seeds. Fry the pork strips until they’re nicely
browned; stir them occasionally to prevent the strips from burning. Remove the pan from
the heat and let it cool a little.

Meanwhile, mix the shredded cabbage and leek with oil, vinegar, salt, and pepper in a
bowl. Fold in the browned pork strips together along with the rendered fat from sautéing,
and mix well. Taste for added seasoning, if needed.

Cauliflower Salad with Paprika and Chili
• 4¼ cups (1000 ml) cauliflower florets
• 2 red long, pointy bell peppers
• 1¾ oz. (50 g) butter
• about 1 teaspoon salt
• ½–1 tablespoon chili flakes
• 2 tablespoons apple cider vinegar
• 3⅓ fl. oz. (100 ml) chopped Italian parsley
• cold-pressed olive oil, for drizzling

Drop the cauliflower florets in salted, boiling water and parboil for 2 minutes. Drain well.
Seed and cut the bell peppers into four sections lengthwise, and then cut the quarters into
strips. Brown the butter in a pan and add in the bell pepper strips and the cauliflower.

Season the vegetables with salt and the smaller amount of chili flakes. Sauté them for a few
minutes, shaking the pan from time to time.

Pour in the apple cider vinegar and let it cook in. Taste and add more salt and chili, if
needed. Let cool and then, just before serving, stir in the chopped parsley. Drizzle some
(preferably) cold-pressed olive oil over the salad for extra flavor and nutrition.

Coleslaw with Nettle Pesto and Mayonnaise
• 4¼ cups (1000 ml) finely shredded white cabbage
• 3⅓ fl. oz. (100 ml) mayonnaise (see recipe page 42)
• 3⅓ fl. oz. (100 ml) nettle pesto (see recipe page 46)
• ¼ cup (50 ml) toasted sunflower seeds
• salt and ground white pepper to taste

Place the shredded cabbage in a bowl. Knead the cabbage thoroughly with your hands to
make it softer and easier to mix with the mayonnaise. Mix in mayonnaise, pesto, and
sunflower seeds; season with salt and pepper.

Article Source: Low Carb High Fat Barbecue by Birgitta Hoglund

x3

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Lamb Sausage with Skagen Shrimp Salad

Many of us in Sweden have enjoyed a grilled sausage with a side of shrimp salad, bought from a food truck as a late night snack. A somewhat strange combination perhaps, but it’s still a very enjoyable treat. My make-at-home version, however, will guarantee that the sausage and small Swedish Skagen shrimp salad are a cut above. I consider this dish a poor man’s surf and turf.

Grilled Sausage with Skagen Shrimp Salad
• 6¾ fl. oz. (200 ml) homemade mayonnaise
• ¼ cup (50 ml) finely chopped dill
• 1 tablespoon finely chopped shallot
• 14 oz. (400 g) cooked peeled shrimp (small shrimp if you can find them)
• juice of ½ lemon
• salt and pepper
• 4 sausages with high percentage of meat and fat
• olive oil for brushing

Mix mayonnaise, dill, and chopped shallot. Chop the shrimp coarsely and fold them into
the mayonnaise. Season with lemon juice, salt, and pepper. Place in the refrigerator for a
while to let flavors meld.

Slash the sausages on the diagonal, making slits just shy of ¼ inch (1 cm) deep. Place them
on a hot grill and brush on some oil. Grill for 2 minutes on each side over direct heat.

Move the sausages to a cooler side on the grill, and leave them a few minutes until they are
completely warmed through.

Serve the sausages with a dollop of shrimp salad, and why not add a tangy cabbage salad
with cumin seeds and bacon?

Article Source: Low Carb High Fat Barbecue by Birgitta Hoglund

Skagen Shrimp

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Faux Potato Salad

Before I adopted the low-carb lifestyle, potato salad was a perennial side dish for any
grilled fare on the menu.

Today, I don’t miss the carbohydrate-laden white tuber at all, as there are so many other
tasty veggie alternatives out there.

The following recipe is my version of a “faux” potato salad, made with lightly fried
zucchini/summer squash. Together with homemade mayonnaise, Smetana (or crème
fraîche), onion, and capers, it’s even more appetizing than its original incarnation.

Smetana is a cultured heavy cream with a fat content of 42%, originally from Russia.

Crème fraîche will work if Smetana is unavailable in your area.

Zucchini Salad
• 1⅔ cups (400 ml) of diced zucchini
• 2 tablespoons butter
• ¼–½ teaspoon salt
• ¼–½ teaspoon freshly ground black pepper
• 2 teaspoons lemon juice

Salad Dressing:
• 3⅓ fl. oz. (100 ml) mayonnaise (see recipe on page 42)
• 3⅓ fl. oz. (100 ml) Smetana (or crème fraîche)
• ¼ cup (50 ml) finely chopped onion
• 2 tablespoons finely chopped parsley
• 2 tablespoons finely chopped dill
• 2 tablespoons capers

Peel and dice the zucchini into ½-inch (1 cm) cubes. Fry them lightly in butter for a few
minutes; season with salt, pepper, and lemon juice.

Start off with the smaller amount of salt and pepper, and adjust the seasoning if needed
after the salad has been mixed.

While the zucchini cools, mixing the dressing. Then combine the two. Place the salad in
the refrigerator for a while to let the flavors develop.

Article Source: Low Carb High Fat Barbecue by Birgitta Hoglund

Salad

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