Today we have recipe for versatile keto friendly salad, made with only couple ingredients but giving quite impressive result. This salad is perfect for any kind of party, can be served in a big glass dish or small glasses, one for each guest. We have very basic ingredients here: leek, eggs, sour pickled cucumbers, Red Leicester cheese and some mayonnaise to tie this all together. Green and orange colours catches the eye, so even though this salad is very simple, it does the job.

I’ve chose Red Leicester cheese because of its colour. It has slightly sweet, mellow flavour and nutty taste. If you buy this, make sure it doesn’t contain artificial colour or flavours. Egg and cheese balances spiciness of leek and sourness of cucumbers. I recommend using sour pickled cucumbers (fermented), they are very healthy as all the fermented foods, and adds a lot of taste to this salad. But if it’s not your cup of tea, you can also use sweet pickled cucumbers.

One leek that I’ve use to make this salad it’s about 9.4g of total carbohydrates, and you’ll have a couple portions from that amount. Select leeks that look crisp and have a white stem, also medium size leeks are definitely better for a salad and have more flavour than larger leeks, which are better for soup. Leeks are great source of Vitamin B6, C, K and A, also have Iron and Manganese.

If you don’t want to bother yourself with making layers just mix all the ingredients together to get delicious cheesy salad.

leek, egg, sour pickled cucumber

and Red Leicester layered salad (keto)

INGREDIENTS:

• 4 hard boiled eggs
• 1 leek
• 2 large sour pickled cucumbers
• piece of red Leicester cheese (or cheddar)
• pinch of natural rock salt
• pinch of lemon pepper
• mayonnaise

DIRECTIONS

Rinse the leek thoroughly to get rid of all the soil or sand that remains in between the leaves. Cut it lengthwise and then chop in thin slices. If you don’t like quite strong and spicy taste of leek, and you’d like to make it more gentle, you can blanch it by putting in boiling water for several seconds and then cooling down by dipping in cold water. It will not only make it less spicy but also a little bit more soft.

Peel the eggs and separate egg yolks from egg whites. Dice the cucumbers and egg whites. Grate some cheddar.

Prepare large glass dish or small glasses if you’d like to make salad portions.

Put a layer of each ingredient starting with leek, sprinkle with some salt and pepper, spread a layer of mayonnaise. Then add layer of cucumbers, and diced egg whites, some grated cheddar. Again layer of leek, pinch of salt, pepper and some mayonnaise. Grate the egg yolks on top and some more grated cheddar. Cover with piece of cling film or a plate and put to the fridge for about an hour. And then serve.

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