Iodine beet salad
A source of iodine and omega-3 fatty acids, this salad helps maintain thyroid health and improves metabolism. The vibrant taste of beets and avocado combined with seaweed creates a unique texture and richness. Ideal for vegetarians and those monitoring their blood sugar levels.
Roman Klymenko
15 years on low-carb nutrition
Iodine beet salad – a salad made of boiled beets, seaweed, avocado, sesame seeds, and pumpkin seeds. For keto, this is a moderate portion option: a little beet for the overall volume, while the base of the salad is complemented by kombu and avocado.
Cut the boiled beet (200 g) into thin strips with a knife or a grater. It takes longer than grating, but the texture turns out better.
Mix the beet with boiled seaweed (300 g). Add sugar-free soy sauce (150 g), sesame oil (15 g), lemon (5 g), and salt. Stir well.
Slice the red onion (40 g) into thin half-rings. Cut the avocado (300 g) into strips.
Place the salad on a flat plate, top it with avocado and red onion. Sprinkle with toasted sesame seeds (3 g) and crushed pumpkin seeds (10 g).
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