Salad with Pickles and Roasted Pepper
Pickles and roasted pepper give this salad a bright, juicy flavor without heavy sauces or extra carbs. Olive oil and hazelnuts add useful fats, vitamin E, and steadier satiety, while herbs and garlic build flavor without sugar. It is a simple keto salad that works well as an appetizer or a light side for meat.
Wash and dry bell pepper (150 g), then roast it in the oven until soft and lightly blistered. Transfer it to a bowl or bag for 10 minutes, peel, and cut into strips.
Cut pickles (180 g) into batons, slice red onion (35 g) into thin half-rings, and finely chop parsley (20 g) and garlic (3 g).
Toast hazelnuts (30 g) in a dry skillet for about 1 minute, then chop them roughly so the salad keeps some texture and nutty aroma.
Combine the pickles, roasted pepper, red onion, parsley, and garlic in a bowl. Dress with olive oil (30 g) and soy sauce (15 g), season with salt (2 g) and black pepper (1 g), toss gently, and sprinkle with the hazelnuts before serving.
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