Keto Avocado with Smoked Paprika Dressing
This keto avocado salad is brought to life with a delightful smoked paprika dressing which can double as a marinade for meats and poultry.
Prep Time10 minutes mins
Cook Time0 minutes mins
Total Time10 minutes mins
Course: Salad
Cuisine: Spanish
Keyword: Easy
Servings: 4 as a side
Calories: 299kcal
For the salad…
- 2 avocados
- ½ red capsicum (pepper)
- ½ small onion | diced finely
- ¼ cup coriander (cilantro) leaves | loosely packed
For the Smoked Paprika Vinaigrette…
- 1 teaspoon smoked paprika
- 1 tablespoon red wine vinegar
- 2 tablespoon lime juice
- 4 tbsps olive oil | extra virgin
- Sea salt and cracked black pepper
Wash and trim your onions and peppers, remove the seeds and chop into small dice.
Rinse your coriander, pat dry, remove the stems and roughly chop the leaves.
Place all your vinaigrette ingredients in a glass jar, season and shake until emulsified.
Rinse and peel your avocado, slice each half then transfer each half to a platter and fan out. Squeeze some lime or lemon juice on top, season with some salt and pepper. Pour over your vinaigrette.
Scatter your onion and pepper mix on top, garnish with the chopped coriander and serve immediately.
Calories: 299kcal | Carbohydrates: 12g | Protein: 2g | Fat: 29g | Saturated Fat: 4g | Sodium: 10mg | Potassium: 550mg | Fiber: 7g | Sugar: 2g | Vitamin A: 926IU | Vitamin C: 33mg | Calcium: 15mg | Iron: 1mg