This Vegetarian | Vegan inspired Plant Based Salad dish will certainly meet your macro-nutrient requirements for Low Carb or Keto with under 7g of Carbs
You can purchase selected LCHF ingredients for this recipe from our Online Pantry when clicking the Buy Now link.
Using a small fry pan, heat on stovetop or gas cooker, pour in the coconut oil, then pepita seeds. Lightly pan fry for 2-3 minutes until the seeds appear crisp and slightly browner. Place in a bowl to cool while chopping and prepping the remaining salad items.
On a chopping board, commence slicing and chopping the other ingredients and placing into a larger salad bowl for mixing.
Place cooled pepita seeds, top with sauerkraut and add salt and pepper to taste.
Divide the salad into smaller containers if using for leftovers and store in the fridge.
Shop for Low-Carb Ingredients & Products Online!
Check out our Nutrition for Life Pantry for Recipe Ingredients & Essentials for LCHF!
Shipping Australia Wide
Servings 4
- Amount Per Serving
- % Daily Value *
- Total Fat 26g40%
- Net Carbohydrate 7g3%
- Protein 8g16%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Using a small fry pan, heat on stovetop or gas cooker, pour in the coconut oil, then pepita seeds. Lightly pan fry for 2-3 minutes until the seeds appear crisp and slightly browner. Place in a bowl to cool while chopping and prepping the remaining salad items.
On a chopping board, commence slicing and chopping the other ingredients and placing into a larger salad bowl for mixing.
Place cooled pepita seeds, top with sauerkraut and add salt and pepper to taste.
Divide the salad into smaller containers if using for leftovers and store in the fridge.
Shop for Low-Carb Ingredients & Products Online!
Check out our Nutrition for Life Pantry for Recipe Ingredients & Essentials for LCHF!
Shipping Australia Wide
Timer
3 MinutesIngredients
Directions
Using a small fry pan, heat on stovetop or gas cooker, pour in the coconut oil, then pepita seeds. Lightly pan fry for 2-3 minutes until the seeds appear crisp and slightly browner. Place in a bowl to cool while chopping and prepping the remaining salad items.
On a chopping board, commence slicing and chopping the other ingredients and placing into a larger salad bowl for mixing.
Place cooled pepita seeds, top with sauerkraut and add salt and pepper to taste.
Divide the salad into smaller containers if using for leftovers and store in the fridge.
