by Dua Writer

Today I’m sharing with you 3 Healthy salads for Keto Diet. These salads are healthy, full-filling, and fully nutrition bens, and protein-healthy recipes. Which is oil-free but compensated by a healthy fat. These salads are used in ketogenic diets. Perfect for a meal lunch or dinner. These 3 salads are also color full because of veggies, nuts, and chickpeas.

These salads help to reduce weight loss and remove bloating and water retention from your body super fast. Those salad recipes are interesting, and eye-catching because of the veggie color, yummy and tasty. Once you made and eat it you are edited to that salad and also clean your inner body. So now let us see the recipes;



  • 250-gram chicken
  • 1 tbsp tikka masala
  • 1 tbsp salt
  • 3-4 yogurt
  • 1 tbsp black pepper
  • 1-2 olive oil
  • 2 medium lettuce
  • 5-6 olives
  • 1 pickled jalapeno
  • Half lemon
  • 1/2 sumac powder
  • 1/4 cinnamon powder
  • 3 to 4 tbs tahini paste


Boneless chicken (250 grams) cut into small cubes. Then add 3 to 4 tbsp of yogurt. Before put yogurt, you must whisk it. Add half a tbsp of garlic paste and a half tbsp of ginger. Now add all dry ingredients which are 1 tbsp of tikka powder of any brand, and add half a teaspoon of salt and half a teaspoon of black pepper. Mixed well and Now marinated chicken rest for 15 to 30 minutes. you can also marinated chicken rest overnight. Now take a nonstick pan and put it into a flame. Add 1 to 2 tbsp of olive oil and then put marinated chicken in it. flam must be medium to low.

Mixed the chicken and cook for 3 to 4 minutes until the chicken changed its color. Cover the pan, and wait until the chicken is completely cooked. Approximately 6 to 8 minutes. When you cover the pan must check the flam which is medium to max low. Lastly, mix the chicken, and don’t let the chicken dry.

Now take 2 medium sizes of iceberg lettuce. Remove the damaged leaf, and cut them. Put cut lettuce into a bowl and take it aside. Now take 5 to 6 olives and chopped them also added into a bowl. Add 1tbsp of chopped pickled jalapeños, add 1/2 TBS of sumac powder, add 1/4 tbsp of cinnamon powder, and 1 tbsp of lemon juice ( preferred fresh lemon squeeze) mixed and toss it well. Add 3 to 4 tbs of tahini paste gradually, and cook chicken.

If you are like add 1 tbs of extra virgin olive oil or skip it. Tossed the salad. Lastly, garnish the salad with tahini paste and a little bit of green coriander



  • 1 lemon
  • 1 tbsp apple cider vinegar
  • 1 tsp cumin powder
  • half cup quinoa
  • half cup boiled chickpeas (white Chana)
  • 1 medium size onion
  • 2 cucumber
  • 1 carrot
  • 2 tbsp green coriander
  • 1 green chili
  • 3 garlic lobes
  • 4 cash nuts
  • 1 teaspoon dry mango powder
  • half brokallie


So first make the salad dressing. In a small bowl squeeze half of the lemon and 1 tablespoon of apple cider vinegar. when you use apple cider vinegar must mention mother in it because it’s actually healthy bacteria.

Now add 1 teaspoon of roasted cumin powder. Cumin help with digestion. Add 1 teaspoon of dry mango powder, which enhance the taste, and add 2 pinches of pink salt. Take half of the broccoli cut into the size of one inch or a floral. Keep water in a saucepan, and add a pinch of salt now add the cut broccoli and wait for a minute. Once the broccoli cook and the color have changed to dark green.

Now stain and keep it aside. So just make sure not to eat them raw. In another bowl add half a cup of quinoa, add half a cup of boiled chana (chick beans),1 large carrot (sliced in a thin layer), add one medium size chopped onion, 2 cucumbers chopped, and add blanched broccoli Florence, add 1 chopped green chili,2 big tablespoon coriander, and 3 garlic lobes. Now add salad dressing, mixed the salad very well, and lastly add chopped cash nuts, and roasted sesame seeds dazzle into the dish. Now healthy salad is ready to survey.

Soke the chana overnight. Stain the excess water and wash it, and then pressure-cooker it with add a little bit of salt. Cook for 10 to 15 minutes making sure the chana is completely cooked.

Take a half cup of quinoa. Soke the quinoa for 5 minutes. After that rube, the grain with your finger and then discard the water. Repeat it 2 to 3 times and then transfer it into a stunner and clean it twice. These steps are really important. heat a saucepan and add 2 tbsp pure ghee or coconut oil and then add stain quinoa. Stare it for a minute and must reduce the flame to medium to low. Stare it for 2 to 3 minutes until the popping sound of quinoa. Make sure quinoa can not stick or burn in a pan.

Once the quinoa starts in it hears a pooping sound it becomes toasted. Now it’s time to add water to it. Add 1 and of water, add a pinch of pink salt, and mix it. Once the water boiling slows the flame, and covers the pan, wait for 15 minutes. After 15 minutes switch off the flame, and keep the lid for another 5 minutes. After 5 minutes off the lid and the quinoa is ready.



  • 1 cup Chickpeas (black chana)
  • 1 cup peanuts
  • 1 cucumber
  • 1 medium turnip
  • 2 large tomatoes
  • 1 Bunch Salad Leave
  • 1 Medium onion
  • 1 teaspoon paprika powder
  • 1 teaspoon salt
  • 1 teaspoon black pepper powder
  • 5 tbsp olive oil
  • 1 sesame seeds


Take a nonstick pan add 1 cup of boiled chana in it, add 1 cup of peanuts, and then add dry ingredients 1 teaspoon of paprika powder. Add a pinch of salt, and add 2 pinches of black paper powder. Mixed it well add 1 and 1/2 tablespoons of extra virgin olive oil and roast on a medium flame for 2 to 3 minutes. Keep it aside and wait for 5 minutes, until it becomes room temperature.

Now chopped the cucumber into small pieces, chopped the 2 large-size tomatoes, and sure don’t add tomatoes seeds, also chopped into thin pieces of1 medium onion, cut the 1 bunch of salad leaves, and cut the 1 medium turnip. You can also peel the turnip.

Prepare the salad dressing. Take a small bowl and add 3 tbsp of olive oil, and add 1 tbsp of black and white sesame seeds. If you don’t have both colors so you add which color you have, add half a lemon squeeze, and whisk it. Add a pinch of salt and black pepper for taste mixed it and the dressing is ready. Set aside. Now take a big bowl and add all veggies, add roasted peanuts and chan, and add hand full green cardamon into a bowl mixed it. Lastly, add dressing mixed it well. Put it into a serving bowl and now the healthy salad is ready.

I hope you like our 3 healthy salad recipes. Thanks for reading

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