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prep time
5 min
cook time
7 min
ready time
12 min
Keto Mexican Chorizo Salad
Chorizo is a great keto protein because it’s known for a higher fat content. It’s also a great ingredient in general because ground chorizo sausage typically comes pre-seasoned and loaded with flavor. Choose either hot or mild chorizo to enjoy with the other salad ingredients at lunch time.
Jessica L.
Net Carbs
3.7 g
Fiber
6.2 g
Total Carbs
9.9 g
Protein
24 g
Fats
57.3 g
649 cals
#1 Low Carb & Keto Diet App Since 2010
Track macros, calories, and access top Keto recipes.
Ingredients
Ground Chorizo
3 oz
Red Bell Peppers, Raw
1-¼ ounce
Avocado, Black Skin, California Type
1 ounce
Lettuce, Mixed Greens
2 ounce
Arugula, Raw
½ ounce
Olive Oil
2 teaspoon
Apple Cider Vinegar
½ teaspoon
Lemon Juice, Fresh
½ teaspoon
Salt
⅛ teaspoon
Black Pepper, Ground
⅛ teaspoon
Garlic
½ teaspoon
Nutmeg Ground
⅛ tsp
Recipe Steps
steps 4
12 min
Step 1
In a pan, cook the ground chorizo and diced bell pepper over a medium-high heat. Cook until the chorizo is crumbly and crispy and the bell pepper has charred a little in the pan.Step 2
Turn the stove heat down to low and gently stir in chopped avocado. Gently fold the avocado over until it is coated in chorizo and warms up in the pan. Set these ingredients aside to cool slightly when done.Step 3
Prepare the greens by chopping your lettuce and arugula. Toss them in a mixing bowl with all the remaining ingredients. For the salt and nutmeg, you may want to use just pinches of seasoning and add up to ⅛ tsp of each to avoid over-seasoning the greens.Step 4
Arrange the dressed greens on a serving dish and top with the hot chorizo topping. Enjoy immediately.
