This Strawberry Fields Salad is the Sugar Free twist on a classic that you’ve been waiting for. Great for keto and gluten free diets. Enjoy this refreshing, balanced salad all summer long.
- 100 grams spring mix
- 50 grams argula
- 50 grams red onion (about a quarter of a red large
- 150 grams fresh strawberries
- Half an avocado
- 20 grams fresh basil (2 big handfuls)
- 2 oz creamy goat cheese
- 2 tbsp coconut oil (optional, for toasting the hemp hearts and pecans)
- 2 tsp ground cinnamon
- 1/4 tsp pink himalayan salt
- 1 tbsp granular sweetener of choice
- 60 grams pecans
- 60 grams hemp hearts
- Salad dressing of choice
Heat your cast iron over medium heat if you want to toast the hemp hearts and pecans.
Melt your coconut oil and add in the pecans, hemp hearts, sweetener, cinnamon and salt. Move around frequently to prevent from burning.
When they have been toasting for awhile and start to turn a golden brown color, remove from the heat and set aside in a bowl. If you’re not going to toast anything, just skip to the next step.
Thinly slice your onions, strawberries, avocado and basil.
In a large bowl, add your arugula, spring mix and about half the thinly sliced basil. Toss until the greens are well mixed.
After the hemp hearts and pecans have cooled a bit, add them to center of the greens mixture. You want them to cool off a bit, as they will be super hot right out of your cast iron, and that will wilt the greens.
Layer on avocado and red onion.
Add your strawberries.
Crumble the goat cheese over the top of the salad.
Sprinkle with some basil ribbons and drizzle with dressing.
Now, just serve and enjoy!
Macros: Makes 4 servings, 291 calories per serving, 27 grams of fat, 6 net carbs (5 grams fiber), 7 grams of protein. These macros are an estimate and provided as a courtesy via MyFitnessPal. Macros will vary depending on the brands you use. *Dressing is not included in the macros.