This fresh and bright Summer Confetti Salad is the perfect low carb side dish to all of your party needs this season! Easily customized to include more of your favorite veggies – or leave out the ones your family isn’t a fan of!
Hi, I’m Mellissa Sevigny and I blog low carb, keto, and sometimes Paleo recipes over at I Breathe I’m Hungry.
Brenda and I met a few years ago at a blogging conference in Miami and I was immediately struck by her sunny disposition (and amazing hair.) She’s a fantastic blogger and a genuinely nice person. So when Brenda asked me to guest post for her while she was on vacation, I was happy to oblige.
I thought about what to make for you guys over here, and it may seem strange that I came to this party bringing a salad – they aren’t really known in the blogging world for being super popular. But some like this Easy Deviled Ham Salad and Brenda’s Caprese Zucchini Noodle Pasta Salad are so incredibly tasty!
A lot of people prefer epic desserts or mouthwatering main courses (all things I’ve done and will keep doing over at I Breathe I’m Hungry,) but there are definite gaps in menu planning when you need things to fill in and round out your meal with low carb side dishes and salads.
Anybody can grill a great steak, but coming up with low carb friendly veggie recipes can be tough, because people don’t always understand which vegetables are low carb and which aren’t.
For example – onions, garlic, kale, tomatoes, and even some mushrooms contain more carbs than you’d think – but a lot of people assume they are carb “free” foods and overeat them – and that can stall their weight loss on a low carb diet.
So anyway, I thought a beautiful and delicious keto summer salad recipe would be a great way to help you with your summer menu planning. Perfect for parties, family dinner on the patio, or even lunch all week with some grilled chicken, this low carb summer confetti salad recipe is a winner.
The veggies themselves are tasty, but it’s the ginger lime dressing that really shines. You’ll want to put this on everything and I’m not even kidding.
This Summer Confetti Salad is also dairy and egg free for those of you that are allergic – but even better, unlike some picnic fare (I’m looking at you mayonnaise laden cole slaw and potato salad) it’s totally safe to eat after sitting out at room temperature on your picnic table for an hour.
So I bring you this healthy and colorful Summer Confetti Salad – with bonus points for not giving your guests food poisoning! I’m going to go ahead and call that a win/win. 🙌
I used brocco-flower for this recipe because I was so excited to find it where I live here in Belize, but you can use either broccoli or cauliflower or a combination of both if you can’t readily find it where you shop!
Mellissa Sevigny is a full time blogger at I Breathe I’m Hungry. She currently lives on the island of Ambergris Caye in Belize, Central America with her husband of 24 years, their 10 year old son and two very spoiled cats. You can find her on Facebook, Twitter, Pinterest and Instagram.
- Serves: 6
- Serving size: 1 cup
- Calories: 109
- Fat: 9g
- Carbohydrates: Net: 4.5g
- Protein: 2g
- 3 cups chopped bronco-flower (or cauliflower and/or broccoli combo)
- 1/4 cup chopped scallions
- 1/2 cup red bell pepper, finely chopped
- 1/3 cup yellow bell pepper finely chopped
- 1 cup red cabbage, finely chopped
- 1/2 cup celery, finely chopped
- 1/4 cup fresh basil, julienned
- 1/4 cup avocado oil or other light oil
- 2 tsp fresh lime juice
- 2 Tbsp apple cider vinegar
- 1 1/2 Tbsp minced fresh ginger
- 2 Tbsp granulated sweetener (I used Swerve)
- 1/2 tsp kosher salt
- Combine all of the chopped veggies in a large bowl and toss to combine.
- Combine the dressing ingredients in a blender or magic bullet and blend until emulsified - about 30 seconds.
- Pour the dressing over the salad and toss well to coat.
- Store unused portions in the refrigerator for up to 5 days.