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Recipes

Mediterranean Tuna Salad With Dijon Mustard Vinaigrette

Blog , Keto , Keto Zone Challenge , Recipes , January 31, 2018

By now, we all know how healthy the Mediterranean diet is. This diet is renowned as one of the healthiest in the world. Characterized by an abundance of fresh vegetables and tons of healthy fats such as the oleic acid from olive oil and the omega-3 fats from fish, this diet is a powerhouse of nutrition. These foods are anti-inflammatory and loaded with vitamins and minerals without excess calories from sugar and starch.

The best parts of this diet are exemplified in this Mediterranean tuna salad recipe. This low-carb salad is a perfect meal for those on the Slender System modified ketogenic diet.

Ingredients:

For the dressing:

-2 1/2 tsp Organic Dijon Mustard
-Zest of 1 Organic Lime
-Juice of 2 Organic Limes
-1/3 cup Organic Olive Oil
-1/2 tsp Organic Sumac
-Pinch of Sea Salt and Organic Black Pepper

For the salad:

-3 Cans Wild Caught Tuna
-3 Organic Celery Stalks, chopped
-1 Organic Cucumber, chopped
-4-5 Organic Radishes, chopped
-3 Organic Green Onions, chopped
-1/2 Organic Red Onion, finely chopped
-1/2 Cup Organic Kalamata Olives, halved
-1 Bunch of Organic Parsley, stems removed, chopped
-1/2 Cup of Organic Mint Leaves, stems removed, chopped

Instructions:

1. To make the dressing, in a small bowl, whisk together the Dijon mustard, lime zest, and lime juice. Add the olive oil, sumac, salt and pepper, and whisk again until well-blended. Set aside briefly.
2. To make the tuna salad combine the tuna with the chopped vegetables, Kalamata olives, chopped fresh parsley and mint leaves. Mix gently.
3. Dress the tuna salad with the zesty mustard vinaigrette. Mix again to make sure the tuna salad is evenly coated with the vinaigrette. Cover and refrigerate for half an hour before serving.
4. When ready to serve, toss the salad gently to refresh.

May be kept in the refrigerator for up to one day before consumption. Are you a tuna salad fan? How did this recipe work out for you? Let us know in the comments below!

Adapted from The Mediterranean Dish

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Chicken & Asparagus Stir Fry

Keto Zone Blog , Keto Zone Challenge , Recipes , January 29, 2018

Ingredients:

  • 1 1/2 pounds skinless chicken breast, cut into 1-inch cubes
  • Kosher salt, to taste
  • 1/2 cup reduced-sodium chicken broth
  • 2 tablespoons reduced-sodium soy sauce
  • 2 teaspoons cornstarch
  • 2 tablespoons water
  • 1 tbsp avocado or grapeseed oil, divided
  • 1 bunch asparagus, ends trimmed, cut into 2-inch pieces
  • 6 cloves garlic, chopped
  • 1 tbsp fresh ginger
  • 3 tablespoons fresh lemon juice
  • fresh black pepper, to taste

Directions:

  1. Lightly season the chicken with salt. In a small bowl, combine chicken broth and soy sauce. In a second small bowl combine the cornstarch and water and mix well to combine.
  2. Heat a large non-stick wok over medium-high heat, when hot add 1 teaspoon of the oil, then add the asparagus and cook until tender-crisp, about 3 to 4 minutes.  Add the garlic and ginger and cook until golden, about 1 minute. Set aside.
  3. Increase the heat to high, then add 1 teaspoon of oil and half of the chicken and cook until browned and cooked through, about 4 minutes on each side. Remove and set aside and repeat with the remaining oil and chicken. Set aside.
  4. Add the soy sauce mixture; bring to a boil and cook about 1-1/2 minutes. Add lemon juice and cornstarch mixture and stir well, when it simmers return the chicken and asparagus to the wok and mix well, remove from heat and serve.
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