COBBLED SALAD
15th June 2020
FAT: 40.88G PROTEIN: 11.02g CHO: 3.56g Kcals: 426
Notes
Mo’s tip: You could use quail eggs. You can also vary the salad and vegetables, but you will have to exchange to the correct values
Adapted from our patron Fay Ripley’s cookery book - Fay’s Family Food.
Ingredients
- 18g Avocado
- 18g Cucumber
- 22g Tomatoes
- 18g Carrots
- 20g Eggs – hard boiled
- 20g Iceberg lettuce
- 14g Ham – MORRISONS (from the deli)
- 6g Butter
- 12g Mayonnaise – HELLMANNS
- 9g Olive oil
- 35g Oven baked keto bread
- You will also need a good pinch of dried herbs and seasoning
Instructions
- Reserve the oven baked keto bread and butter.
- Mix together the olive oil, mayonnaise and good pinch of dried herbs to make a dressing.
- Cut all other ingredients to a similar size. You could grate the carrot if preferred.
- Arrange on a platter to form a cobbled effect, serve with the dressing and keto bread spread with butter.
© 2025 Copyright Matthews Friends. Check if this recipe needs to be adapted to your individual prescription. Your dietitian can help you to do this and Matthew’s Friends cannot be held responsible if you do not check if this recipe is suitable. Please ensure that you check product labels for values to make sure they are correct. PLEASE DO NOT ATTEMPT ANY TYPE OF KETOGENIC DIET WITHOUT MEDICAL SUPERVISION.
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Check out our discount page for money-saving codes on ingredients and keto/low-carb online shopping.
CLICK HERE FOR DISCOUNTS.