Keto Revithosalata

Keto Revithosalata is a creamy, flavorful Greek chickpea salad, reimagined to fit a ketogenic diet by substituting chickpeas with cauliflower. This dish is packed with healthy fats and vibrant flavors, making it an ideal snack or side dish.

Ingredients

• Cauliflower - 300 grams, chopped into florets
• Extra virgin olive oil - 3 tablespoons
• Lemon juice - 2 tablespoons
• Garlic - 1 clove, minced
• Fresh parsley - 2 tablespoons, chopped
• Red onion - 30 grams, finely chopped
• Cucumber - 100 grams, diced
• Salt - to taste
• Black pepper - to taste
• Kalamata olives - 50 grams, pitted and sliced

Steps

1. Steam the chopped cauliflower florets for about 10-12 minutes until tender, then let them cool.
2. In a large mixing bowl, combine the cooled cauliflower, olive oil, lemon juice, minced garlic, chopped parsley, red onion, and cucumber.
3. Season the mixture with salt and black pepper to taste, then gently fold in the sliced Kalamata olives.
4. Serve the Keto Revithosalata chilled or at room temperature, garnished with extra parsley if desired.

Nutrition

• Calories: 210
• Protein: 3 g
• Carbs: 10 g
• Fiber: 4 g
• Sugar: 2 g
• Sodium: 450 mg
• Cholesterol: 0 mg
• Total Fat: 19 g
• Saturated Fat: 2 g
• Unsaturated Fat: 16 g
• Water: 0.3 L

Health Benefits

• Low in carbohydrates, making it suitable for ketogenic diets.
• Rich in healthy fats from olive oil and olives, promoting heart health.

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