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Keto Kale Blueberry Salad Recipe [Paleo, AIP, Dairy-Free]

I love easy salads because I often have a salad with my meal and so I don’t want it to be a hassle to make. Salads are such a simple way to get more vegetables into your diet so give this salad a try as it could be a regular addition to your meals.

Plus this keto kale blueberry salad recipe is Paleo,ketogenic-friendly, and autoimmune-friendly (AIP), so you can enjoy this recipe whichever diet you’re on!

If you don’t have kale handy, then choose your favorite salad leaves instead.  And for the salad dressing, you can use a simple one like olive oil and lemon juice.

Keto Kale Blueberry Salad Recipe [Paleo, AIP, Dairy-Free]

Keto Salad Ingredients – Kale

You’ve probably heard that kale is supposed to be good for you, but just 1 serving of this salad gives you over 134% of vitamin C, 206% of vitamin A (from beta-carotene), and 684% of vitamin K!

Keto Salad Ingredients – Blueberries

And by adding some blueberries to this recipe, you get a touch of sweetness in the salad without too many extra carbohydrates to keep this salad Keto and low carb. Blueberries add in some extra nutrition (including more vitamin C and vitamin K). Blueberries are also full of antioxidants and could help reduce DNA damage.

Keto Salad Ingredients – Sliced Almonds or Coconut Flakes

Add in some sliced almonds (or coconut flakes if you’re on the Paleo autoimmune protocol (AIP)) to add in extra crunch to this Keto salad recipe.

Keto Salad Ingredients – Extra Flavorings

I also added in some red onion and parsley for extra flavoring.

Keto Salad Ingredients – Easy Salad Dressing

For the salad dressing, I went for something really easy – lemon juice, extra virgin olive oil, and salt/pepper.  This way you can taste all the delicious ingredients in the salad.

If you’re not following the keto diet, then you might find inspiration in this kale and blueberry salad recipe.

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Kale and Blueberry Salad Recipe [Paleo, Keto, AIP]

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• Author: Louise Hendon
• Prep Time: 5 mins
• Cook Time: 0 minutes
• Total Time: 5 minutes
• Yield: 2 servings 1x
• Category: Appetizer
• Cuisine: American

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Ingredients

• 6 oz (170 g) kale, chopped roughly
• 10 blueberries
• 1 Tablespoon (4 g) sliced almonds [use coconut flakes for AIP]
• 1/4 red onion, cut into thin slices
• 1 Tablespoon (2 g) parsley
• 1 Tablespoon (15 ml) lemon juice
• 2 Tablespoons (30 ml) olive oil
• Salt and pepper to taste

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Instructions

1. Toss all the ingredients together.
2. Divide between 2 plates and serve.

Notes

All nutritional data are estimated and based on per serving amounts.

Net Carbs: 9 g

Nutrition

• Serving Size: 1 plate
• Calories: 191
• Sugar: 2 g
• Fat: 16 g
• Carbohydrates: 13 g
• Fiber: 4 g
• Protein: 4 g