Salad with Fried Adyghe Cheese and Zucchini
Adyghe cheese provides good protein and calcium, while zucchini makes the salad more filling without a high carbohydrate load. Cucumber, tomatoes, and greens add freshness, potassium, and a lighter texture, while balsamic sauce ties the flavor together. The result is a warm keto salad that works as a light dinner or a satisfying starter.
Cut zucchini (200 g) into medium-thick rounds. Heat part of the olive oil (15 g) and quickly fry the zucchini for 2 to 3 minutes per side until lightly golden, then season them lightly with salt.
Cut Adyghe cheese (250 g) into large pieces. In a dry skillet or with just a little of the remaining olive oil (10 g), quickly fry the cheese for 1 to 2 minutes per side so it turns golden outside while staying soft inside.
Slice cucumber (100 g) into rounds and cut cherry tomatoes (150 g) in half. Arrange iceberg lettuce (60 g) and arugula (40 g) on a plate, then add the cucumber, tomatoes, hot zucchini, and warm fried Adyghe cheese.
Drizzle the salad with balsamic sauce (15 g), season with salt (3 g) and black pepper (1 g), and serve immediately.
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