red slaw with wasabi & avocado dressing

Recently red slaw is my go to side salad, I just add different spices or dressings. It’s so quick and easy to make. And cabbage stays fresh for quite a long time, so I can keep it in my fridge for a while without the risk that after one or two days it will go off.

I love the crunchiness of this slaw mixed with creamy avocado dressing. It’s so good that my partner ate all of it even though he’s not really a fan of avocado. Addition of wasabi gives lots of tangy flavour to gentle and nutty avocado. Mayo is always good, there’s no point for discussion 馃槈 But if somehow you don’t like mayonnaise, I think if you add Greek yogurt would work as well.

This dressing would also work as a dip for crackers, chips, veggies, it’s nicely thick and creamy. Not that I would encourage you to eat chips or crackers, but if it happens, keep in mind that mix of mayo, avocado and wasabi is delicious. Smeared generously over the freshly toasted ciabatta bread with couple cherry tomatoes also sounds amazing, but I didn’t say that 馃槈

You see, plenty of ideas already how to use this avocado and wasabi dressing, you might never get bored with your food.

red slaw with wasabi & avocado dressing

INGREDIENTS for red slaw:

  • quarter of a small red cabbage
  • 1 small brown onion
  • 1 small carrot
  • pinch of salt

INGREDIENTS for dressing:

  • 1 ripe avocado
  • about 2-3 tsp wasabi
  • about 1 tbsp mayonnaise
  • pinch of lemon pepper
  • couple drops of lemon or lime juice


Shred the cabbage, finely chop onion and grate the carrot. Combine all veggies together, sprinkle with pinch of salt and set aside.

Smash avocado using a fork or a blender if you want extra smooth texture. Add mayonnaise, pepper, couple drops of lemon juice and spice it up with wasabi. Add as much wasabi as you like – to make it more or less spicy.

Combine your dressing with red slaw just before serving. Avocado oxidise strongly, so with time your dip becomes rather greyish colour (addition of lemon juice helps but it will not remain nicely green for long time). So always keep it in air tight container and mix with slaw before serving.

If you don’t mind muddy colour you can mix it all straight away.

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raw beetroot, avocado and halloumi salad (with awesome sun-dried tomato dip)

When I said that my previous raw beetroot salad was delicious, I didn’t know it can be even better. OMG! this salad is amazing! First of all creamy sun-dried tomato dip is perfect with avocado. We have plenty of textures: crunchy beetroot, creamy and mushy avocado, crispy rocket leaves and firm golden halloumi cheese.

Trying to prove my own brain that this is much, much better choice than “freshly baked in store” sugar cookie (I call it sugar cookie because for me sugar has predominant taste), I made second attempt to raw beetroot salad. And because my avocado was ready to ripe I decided that kind of carpaccio salad will be worth trying.

I gathered all my favourite things here:

Rocket – crispy, fresh and peppery.

Avocado – mild, buttery and amazingly nutty flavour.

Beetroot – crunchy, fresh, a little bit bitter, juicy and sweet.

Grilled halloumi – spongy texture, tangy and salty.

Sun-dried tomato dip – smoky tomato flavour mixed with garlic, and cream cheese.

I think it will become my another favourite breakfast (after fried eggs and bunch of salad). And how pretty it looks! You can’t have a bad day if you start with such a colourful salad.

You can try to make it vegan adding grilled tofu instead of halloumi and skipping cream cheese in sun-dried tomato dip. If you’re on strict ketogenic diet 1 beetroot contains about 8g of carbs. Not too little not too much. Everything depends what’s your daily carb intake is, and how restrictive you are. But I’m telling you – this salad is heaven in the mouth. Obviously if you like these ingredients as much as I do 馃檪

raw beetroot, avocado and halloumi salad

(with awesome sun-dried tomato dip)

INGREDIENTS for 1 (quite large) portion:

  • 1 small beetroot
  • 陆 avocado
  • some rocket
  • 2 slices of halloumi cheese
  • good pinch of lemon pepper
  • extra virgin olive oil
  • for sun-dried tomato dip: 1 garlic clove, small jar of sun-dried tomatoes cream cheese to taste


First prepare sun-dried tomato dip. Peel one garlic clove, add sun-dried tomatoes drained from the oil and blitz using a blender or food processor until smooth. Add cream cheese to taste – more you add more gentle tomato flavour you’ll achieve.

Heat a pan and grill 2 slices of halloumi until gold and crispy on both sides.

In the meantime peel and rinse your beetroot and slice it very thinly. You can use a sharp knife, peeler or a grater to slice. Peel half of avocado and slice.

Take your favourite plate place a bunch of rocket and arrange alternately slices of beetroot and avocado. Drizzle with olive oil and sprinkle with lemon pepper.

When halloumi is ready cut it in smaller pieces an arrange on the plate. Add a teaspoon or two of sun-dried tomato dip and serve.


quick morning salad with figs & tangy dressing

As I have mentioned, salad and fried eggs is my top breakfast option, so I’m constantly looking for new ideas, because I usually end up with the same salad made of my favourite ingredients. This time though I decided to try something different, as you may know I like adding fruits to my salads, when I saw a small pack of four figs in reduced section, I grabbed them with immediate decision to make a fig salad. If you’ve never tried fresh figs, you might be very surprised with their taste. As dried ones are veeery sweet, fresh figs are rather quite gentle. I don’t want to say tasteless, but gently sweet. What I like about them is the texture – very fleshy, soft, full of seeds crackling when chewing. Not juicy, just chewy. You can eat it with the skin if it’s soft enough. Figs goes well with more flavoursom tastes, like olives, brie, camembert or other strong cheese. Unfortunately I’ve run out of camembert, but added green olives and generous amout of tangy dressing, made with extra virgin olive oil, mustard, apple cider vinegar and lemon pepper.

You must know, that if you’re on ketogenic diet, figs are not the one you should be looking for in the shop. As I’m still in my transitioning phase between low carb and keto, sometimes I let myself eat something with larger amounts of carbs (figs have over 40g of carbs per 100g). So keep it in mind if you’re trying to reduce carbohydrates.


quick morning salad with figs & tangy dressing

INGREDIENTS for 1 portion:

  • 1-2 figs
  • handful of rocket and spinach leaves
  • handful of walnuts
  • couple green olives
  • 1/2 avocado
  • optionally: couple pieces of brie or camembert
  • 2 tbsp extra virgin olive oil
  • 2 tsp wholegrain mustard (or Dijon)
  • 1 tsp apple cider vinegar
  • pinch of natural rock salt or Himalayan salt
  • pinch of lemon pepper
  • 1-2 tsp of water


Start with making a dressing, give it a while for the flavours to melt together. Take a small jar, add olive oil, mustard, apple cider vinegar, salt, pepper and a bit of water to make it slightly thinner. Close the jar and shake until you get smooth texture. If you’re planning to repeat this salad, you can make some more dressing and keep it in the fridge for 2-3 days.

You can toast walnuts on a frying pan if you wish, but as it was my quick morning salad, I skipped this step. Wash figs and cut them in quarters. Peel avocado and slice.

Take your favourite plate, place a handful of rocket and spinach leaves, couple olives, quarters of figs, walnuts, pieces of brie or camembert (I would add them, but run out of). And finish with generous amount of tangy dressing.

I’ve added couple of fired eggs, as it was my morning meal. The best is to eat it freshly made, after couple hours greens are getting soggy and avocado changes its colour, looking not very appetizing.


crazy keto salad with strawberries

That’s a bit crazy mix of fruits and veggies, but it’s also quite refreshing, and good choice if you crave something sweet. I know that pineapple is a no-no on keto, but it’s only a few chunks per portion. It’s definitely not everyday meal, but you can have it on the days when your carb intake is very low, or you just want to treat yourself with something sweet – that’s a healthy option 馃槈 Especially in upcoming spring and summer, when fruits will tempt us with colours and smells.

Iceberg lettuce makes every chunk crunchy, strawberries and pineapple gives sweetness, avocado and olive oil keeps the fats high and pepper spice this up. You can add some pumpkin or sunflower seeds to keep the fats even higher.

crazy keto salad with strawberries

INGREDIENTS (for 1 portion):

路 some iceberg lettuce leafes
路 few strawberries
路 1 avocado
路 few chunks of fresh pineapple
路 1 tbsp olive oil
路 pinch of lemon pepper or coarse pepper


Rinse strawberries and iceberg salad leaves. Cut avocado in half, twist and remove the stone using knife or spoon. To remove the skin you can eaither peel it with your fingers, or dice the flesh with the knife, and than scoop out with the spoon. Whatever is easier for you. If avocado is ripe (purple-brownish and soft) it will be very easy to remove the skin with your fingers. If it’s still quite firm it’s better to scoop it out with a spoon.

Now it’s turn for strawberries. Remove the green stem and cut each strawberry in half or quarters if they’re very big. Mix your salad leaves, strawberries, avocado and pineapple chunks with olive oil. Sprinkle with pepper and enjoy.