Keto Blackened Steak Salad

Keto Blackened Steak Salad

This Keto Blackened Steak Salad is the full meal deal. No wimpy side salads here. Loaded up with healthy fats and lots of veggies, it is the kind of salad that will stick to your ribs.

Blackened Steak Salad | Peace Love and Low Carb

 

My husband Jon would tell you that this Blackened Steak Salad is about as manly as a salad can get. I would tell that you that even though it is delicious, I am instantly attracted to all the bright colors. I am a firm believer that we eat with our eyes first. This Blacked Steak Salad is fresh, crisp, and loaded with deliciously tender and juicy steak. My favorite thing about it is the wonderfully contrasting textures as you work your way through it. I love to serve this with Keto Avocado Ranch Dressing, or Creamy Chive Blue Cheese Dressing. But it is also amazing with Balsamic Shallot Vinaigrette. The acidity of the vinaigrette pairs nicely with the spice of the blackened seasoning. I also love to thrown in some Pickled Red Onions, but then again, I will use any excuse to put something pickled on just about everything.

 

Check out some of my other favorite low carb salad recipes:

Strawberry Spinach Salad
Reuben Chopped Salad
Pork Belly Wedge Salad
Dill Chicken Salad
Low Carb Big Mac Salad

 

Read more: peaceloveandlowcarb.com

Pickled Red Onions

Pickled Red Onions

These keto pickled red onions are super easy to make and add a lot of flavor to anything you add them to. I put them on salads, protein bowls, eggs, anything! In fact, I look for excuses to add them to my meal. 

 

Pickled Red Onions | Peace Love and Low Carb Pickled Red Onions | Peace Love and Low Carb Pickled Red Onions | Peace Love and Low Carb

Pickled Red Onions | Peace Love and Low Carb

 

I'm not sure when the first time I ever had pickle red onions was, but I can tell you exactly when I fell in love with them. Back in January, during my Craveable Keto book tour, I was making a lot of trips to various Whole Foods salad bars. They have the biggest and best salad bars around, and the best thing about them, is that every single prepared item on the salad bar lists every single ingredient, so you always know exactly what you are getting. Almost every one I went to had pickled onions and I was piling them on all my salads. They were so good, BUT, they had sugar in them. I knew that as soon as the tour was over and I was home and back in the kitchen, that I wanted to make my own low carb pickled red onions recipe.

I think the reason I love these low carb pickled red onions so much is that they have the perfect balance of bitterness from the red onion, sweetness from the erythritol, and acidity from the vinegars. When you put those three things together, you have a match made in heaven. I have been putting them on everything – salads, lunch bowls, tacos, steak, eggs, etc. I am actually guilty of building an entire meal around whether or not it would go good with these pickled red onions.

The other thing I really like about them is that they will keep in the refrigerator for at least a couple of months… if you can make them last that long, that is. Just store them right in the mason jar you made them in. I have swapped out all my metal mason jar lids, for these reusable plastic lids. They are so much easier to clean, and then I can avoid the ring of rust from the metal lids. And since I store everything in mason jars, they come in really handy.

 

Check out some of my other favorite low carb condiments:

Keto Creamy Chive Blue Cheese Dressing
Low Carb Taco Seasoning
2 Minute Paleo Avocado Oil Mayo
New Orleans Style Briny Olive Salad
Keto Creamy Avocado Ranch

 

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Pickled Red Onions

Author: Peace Love and Low Carb

Prep Time: 15 Minutes

Cook Time: 5 Minutes

Total Time: 20 minutes

Yield: 20 Servings

Print Recipe

Description

The perfect blend of sweet, sour, and salty. I love to put these onions on everything from my morning eggs, to my lunch time salad, to the top of my steak for dinner.

Ingredients

1 cup red wine vinegar
1 cup apple cider vinegar (I use this brand)
2 tablespoons granular erythritol, more to taste (I use this brand)
1 teaspoons sea salt
2 medium red onions, thinly sliced
6 cloves garlic, peeled and halved
1 teaspoon dried oregano leaves (I use these organic seasonings)
Pinch of red pepper flakes

Instructions

In a saucepan over medium heat, combine the red wine vinegar, apple cider vinegar, erythritol, and salt. Bring to a light boil, stirring until the erythritol and salt are dissolved.
Put the onions, garlic, oregano and red pepper flakes into a 32 ounce mason jar.
Pour the liquid over top, submerging the onions and mixing in the oregano and red pepper flakes.
Let the jar sit on the counter for 1 hour, cap and then refrigerate. (I've switched to these caps)
Store in the refrigerator for up to 2 months. You can eat them after 2 hours, but they just get better and better the longer they are in the fridge.

Nutrition

Serving Size: 5 to 6 slices
Calories: 10
Fat: 0
Carbohydrates: 1.5g
Fiber: 0.2g
Protein: 0.2g


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Pork Belly Wedge Salad

Pork Belly Wedge Salad

Crunchy, chewy, perfectly salty! Pork belly may just be the perfect keto food. This Low Carb Pork Belly Wedge Salad is hearty enough to be a meal, and satisfying enough to make you crave it time and time again.

Pork Belly Wedge Salad - Peace Love and Low Carb

Pork Belly Wedge Salad - Peace Love and Low Carb

Pork Belly Wedge Salad - Peace Love and Low Carb

Creamy Chive Blue Cheese Dressing | Peace Love and Low Carb

 

 

This Pork Belly Wedge Salad just moved up the list to become my all-time favorite low carb salad recipe. It’s right up there with my Dill Chicken Salad. The saltiness of the crunchy pork belly, mixed with the cool chive flavor of the blue cheese dressing is a match made in heaven. Add the Everything Bagel Seasoning to the mix and we have a real winner. Plus, I think we all know how I feel about all things dill related.

For the pork belly in this recipe, I use the Trader Joes pre-cooked pork belly. They season it and braise it for 12 hours before vacuum sealing it and putting it on the shelves. It is so much easier to buy it this way. That way, all I have to do is slice it and pan fry it until it is nice and crispy. Super easy, and SO DELICIOUS! If you can’t find this pre-cooked pork belly, or don’t want to take the time to make your own pork belly, you can always use crispy bacon, prosciutto, or pancetta.

For the dressing on this salad, I use my Creamy Chive Blue Cheese Dressing. If you are not a fan of blue cheese, this dressing is also fantastic with feta cheese. And if you want to switch up the dressing altogether, it is also fantastic with my Keto Avocado Ranch Dressing.

 

Did you know that I have 3 new books out? You can check them out here

 

Kyndra Holley - Keto Low Carb Cookbooks

 

 

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