This easy keto spinach salad is easy and colourful. Baby spinach leaves, creamy avocado, toasted walnuts and dried cranberries are served with a lemon poppy salad dressing.
The crunch of the walnuts, the sweetness of the dried cranberries compliment the avocado and spinach in this easy keto vegan salad. It's quick to make and best served fresh too. This salad can be served as a main or side salad.
The lemon poppy seed dressing is light but with the subtle crunch of the poppy seeds help give the salad extra taste and texture.
Carbs in Spinach
Baby spinach is used in place of lettuce leaves for the base of this salad. Spinach only have 2g net carbs per 100g serving. It might be smaller than regular spinach but still has all the same health benefits.
Spinach is full of carotenoids, vitamins C and K, folic acid and calcium.
How to make keto spinach salad
This salad is so easy to make with minimal chopping and preparation. You could serve this in individual servings too for a personal side salad.
Toast the walnuts before making the salad for a richer flavour of the nut. They can be served halved or chopped.
Dried cranberries give a slightly sweet flavour to the salad. Always make sure that the dried cranberries have not been sweetened with sugar. As with any purchase in a packet, read the ingredients.
The lemon poppy seed dressing
For the lemon poppy dressing we added a touch of turmeric for it's anti-inflammatory properties and for it's yellow colour. The addition of allulose can be omitted if you don't want the dressing too sweet. Taste test the salad dressing before adding the sweetener.
If you want to add cheese to this salad try Feta or Goats cheese.
Serve the dressing before you are to eat the salad. No-one likes a soggy salad!
The walnut can be replaced with toasted pecans or almonds.
For an extra savoury flavour, add thinly slices of red onion.
More keto salad recipes
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Spinach Avocado Walnut Salad with Cranberries
- 2 cups baby spinach leaves
- 1 avocado sliced
- ½ cup walnuts toasted
- ¼ cup dried cranberries
- ¼ cup lemon juice
- 1 tablespoon Dijon mustard
- ½ cup avocado oil
- 1 tablespoon poppy seeds
- ¼ teaspoon turmeric
- ½ teaspoon salt
- ¼ teaspoon black pepper
- 2 tablespoon allulose sweetener can be optional
Make the Dressing
- Prepare dressing by whisking together all ingredients in a small bowl until fully combined and creamy.
Prepare the Salad
- Layer the spinach leaves and add the avocado slices. Sprinkle with the toasted walnuts and dried cranberries.
- Drizzle the dressing over the salad, toss and serve.
YOUR OWN NOTES