This simple Keto Green Bean Salad is loaded with fall flavors and topped off with a tangy dressing. It’s the perfect side for dinner, lunch or take to a pot luck.
This Fall Inspired Green Bean Salad recipe makes 4 side serves. 1 serving has 6g net carbs.
Store your leftover Keto Fall Green Bean Salad in the fridge for up to 3 days. Note that the dressing will cause the beans to oxidize and turn brown when stored.
Keto Fall Green Bean Salad Ingredients
- 10 ounces of Green Beans, ends trimmed
- 1 Baby Fennel, shaved
- 1 Avocado, sliced
- ⅓ cup of Slivered Almonds, toasted
- ⅓ cup of Feta Cheese, crumbled
- ⅓ cup of Olive Oil
- ¼ cup of Apple Cider Vinegar
- 2 teaspoons of Dijon Mustard
- ¼ teaspoon of Salt
- ¼ teaspoon of Erythritol
How to Make Keto Fall Green Bean Salad
- Place a large saucepan of water over high heat, once boiling, blanch the beans for 3-4 minutes until bright green. Place the beans into cold water to stop them cooking, once cooled, drain well.
- Place the beans into your serving dish, top with the fennel, avocado, almonds, and feta cheese.
- To make the dressing, add the oil, vinegar, mustard, salt, and sweetener into a measuring jug.
- Use an immersion blender to blend the dressing together.
- Drizzle over the salad and serve.
Fall Keto Green Bean Salad - Super Easy Low Carb Recipe
This simple Keto Green Bean Salad is loaded with fall flavors and topped off with a tangy dressing. It’s the perfect side for dinner, lunch or take to a pot luck.
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Print Pin Share EmailServings: 4 servings
Calories: 369kcal
Unit Conversion
Ingredients
- 10 ounces Green Beans ends trimmed
- 1 Baby Fennel shaved
- 1 Avocado sliced
- ⅓ cup Slivered Almonds toasted
- ⅓ cup Feta Cheese crumbled
- ⅓ cup Olive Oil
- ¼ cup Apple Cider Vinegar
- 2 teaspoons Dijon Mustard
- ¼ teaspoon Salt
- ¼ teaspoon Erythritol
Instructions
- Place a large saucepan of water over high heat, once boiling, blanch the beans for 3-4 minutes until bright green. Place the beans into cold water to stop them cooking, once cooled, drain well.
- Place the beans into your serving dish, top with the fennel, avocado, almonds and feta cheese.
- To make the dressing, add the oil, vinegar, mustard, salt and sweetener into a jug.
- Use an immersion blender to blend the dressing together.
- Drizzle over the salad and serve.
Nutrition
Calories: 369kcal | Carbohydrates: 15g | Protein: 7g | Fat: 33g | Saturated Fat: 6g | Cholesterol: 11mg | Sodium: 353mg | Potassium: 710mg | Fiber: 9g | Sugar: 4g | Vitamin A: 694IU | Vitamin C: 21mg | Calcium: 146mg | Iron: 2mg
Made this recipe?Tag me at @myketokitchen
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To make a larger batch of this Keto Fall Green Bean Salad recipe adjust the servings above.
