Slice the kale into “chip” sized pieces, place them on a baking tray, cover with olive oil and bake for 10-15 mins until crispy.
Slice the broccoli (or brussels sprouts) into florets and slice those florets in half. In a frying pan lined with oil, cook the broccoli cut side down for 10 mins, adding the pine nuts in for the last 5 mins.
Remove the kale from the oven, and place in a bowl with the sliced lettuce leaves.
Add in the broccoli and pine nuts once sufficiently browned.
Slice the avocado and red chili, crumble the feta cheese. Serve warm.
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Nutrition Facts
Keto Superfood Salad
Amount Per Serving
Calories 500Calories from Fat 405
% Daily Value*
Fat 45g69%
Saturated Fat 9.5g59%
Carbohydrates 20g7%
Fiber 15g63%
Protein 11g22%
* Percent Daily Values are based on a 2000 calorie keto diet.