Keto Mediterranean Spring Onion Salad with Greek Yogurt

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  • prep time

    prep time

    15 min

  • cook time

    cook time

    10 min

  • ready time

    ready time

    25 min

Keto Mediterranean Spring Onion Salad with Greek Yogurt

The Mediterranean Keto diet is a beautiful twist on your regular Keto diet. This lovely recipe is traditionally served throughout the Mediterranean region and is a beautiful addition to your favorite fish and meat recipes. It can also be served as a light dinner with a slice of your favorite Keto bread. The salad is best when served cold, so we definitely recommend refrigerating it for at least 30 minutes before serving. You can also add some red pepper flakes or a drizzle of olive oil before serving.

What is the Mediterranean Keto diet?

The Mediterranean Keto diet is a combination of low-carb foods that are typical for the Mediterranean diet. This type of diet includes plenty of low-carb vegetables, fish, dairy products, poultry, nuts, and seeds.

Can I make this salad in advance?

Definitely! This salad tastes even better when refrigerated overnight. Store in air-tight containers until ready to serve.

  • Net Carbs

    4.4 g

  • Fiber

    0.8 g

  • Total Carbs

    5.3 g

  • Protein

    10 g

  • Fats

    17.2 g

213 cals

Keto Mediterranean Spring Onion Salad with Greek Yogurt

#1 Low Carb & Keto Diet App Since 2010

Track macros, calories, and access top Keto recipes.

Download on the App Store
Get in on Google Play

Ingredients

  • Egg

    Egg

    4 medium

  • Greek yogurt

    Greek yogurt

    0.5 cup

  • Sour cream

    Sour cream

    0.5 cup

  • Spring onions

    Spring onions

    130 g

  • Extra virgin olive oil

    Extra virgin olive oil

    2 tbsp

  • Salt

    Salt

    0.5 tsp

Recipe Steps

steps 6

25 min

  • Step 1

    Trim and finely chop the spring onions/scallions. Add to a large bowl. Season with salt and let it sit for 10 minutes.
    Step 1
  • Step 2

    Meanwhile, add the Greek yogurt and sour cream to a bowl. Mix to combine. Refrigerate until ready to use.
    Step 2
  • Step 3

    Fill a small pan with water and bring it to a boil. Add the eggs and cook for 10 minutes. When done, remove from the heat and drain. Cool the eggs to room temperature.
    Step 3
  • Step 4

    Rinse and drain the onions. Squeeze the onions as much as you can and transfer them to a bowl. Peel and roughly chop the eggs. Add to a bowl with onions. Add the olive oil and toss to combine.
    Step 4
  • Step 5

    Add the yogurt mixture and mix well again. Taste and optionally add some salt or pepper. Refrigerate for 30 minutes before serving.
    Step 5
  • Step 6

    Transfer the salad to serving plates. Optionally, add some red pepper flakes. Serve immediately.
    Step 6