Full disclosure, I stole this recipe from my husband. There are salads that feel like a compromise, and then there are salads that feel like a decision you would proudly make again.
This one belongs to the second category.
This keto avocado and greens salad is rich, creamy, deeply satisfying, and proof that healthy food does not need to feel like punishment. It is packed with healthy fats, fresh greens, and a silky peanut dressing that ties everything together in the most comforting way.
Perfect for days when you want something light but filling, elegant but effortless.
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Why You Will Love This Salad
This is not your average leafy bowl. It is built around balance.
The peppery bite of arugula meets the softness of baby spinach.
Creamy avocado adds richness.
Toasted pine nuts and sesame seeds bring warmth and texture.
And the peanut dressing is smooth, savory, and slightly tangy, coating everything without overpowering it.
It is keto friendly, naturally gluten free, and incredibly versatile. You can serve it as a main meal or as a side for grilled vegetables, fish, or eggs.
The Secret Ingredient
The secret ingredient in this salad is nutritional yeast, and ever since I discovered it, I’ve been adding it to everything. It quietly transforms dishes without stealing the spotlight. In this recipe, it gives the peanut dressing a subtle savory depth, almost like a gentle hint of cheese, but lighter and cleaner. I love how it makes sauces taste more complete and balanced, especially in vegetarian meals where you want richness without heaviness. Once you start using nutritional yeast, it’s hard to stop. A spoonful here, a sprinkle there, and suddenly everything tastes just a little more comforting and intentional.
You can find the Nutritional Yeast – here.
Ingredients You Will Need
Salad Base
Baby spinach
Arugula
Avocado
Toasted sesame seeds
Pine nuts
Parmesan or Pecorino cheese
Salt and freshly ground black pepper
Creamy Peanut Dressing
Natural peanut butter, unsweetened
Soy sauce
Nutritional yeast
Extra virgin olive oil
Balsamic vinegar or lemon juice
Water, as needed
Full measurements are included in the recipe card below.
How to Make Keto Avocado & Greens Salad
1. Prepare the Greens
Wash and thoroughly dry the baby spinach and arugula.
Place them in a large bowl and gently mix to combine.
Slice or cube the avocado and add it to the greens.
2. Toast the Pine Nuts
Add pine nuts to a dry skillet over medium low heat.
Toast for two to three minutes, stirring constantly, until lightly golden.
Remove immediately from heat and let them cool. Pine nuts can burn quickly, so keep an eye on them.
3. Make the Creamy Peanut Dressing
In a small bowl, whisk together peanut butter, soy sauce, nutritional yeast, olive oil, and balsamic vinegar or lemon juice.
Gradually add water until the dressing becomes smooth, creamy, and pourable. The texture should resemble thin yogurt with no visible peanut butter streaks.
4. Combine Everything
Pour the dressing over the greens and avocado.
Gently toss until everything is evenly coated but not dripping.
5. Finish and Serve
Top the salad with toasted pine nuts, sesame seeds, salt, and freshly ground black pepper.
Finish with shaved Parmesan or Pecorino just before serving.
If you liked this keto vegetarian salad, you might also enjoy my roundup of easy keto breakfast recipes that don’t feel like dieting. From savory egg cups to balanced low-carb ideas, it’s all about starting the day feeling satisfied, not restricted. You can also explore all the food here.
Nutritional Highlights
This salad is designed to be both nourishing and satisfying.
It is rich in healthy fats from avocado, olive oil, pine nuts, and peanut butter.
It provides plant based protein and essential micronutrients without unnecessary carbs.
Approximate nutrition per large serving:
Calories around 550 to 590
Fat around 44 to 47 grams
Protein around 16 to 19 grams
Net carbs around 6 to 8 grams
Vitamins and Micronutrients at a Glance
Spinach and arugula provide vitamins A, K, and C.
Avocado and olive oil contribute vitamin E and potassium.
Nutritional yeast adds B vitamins, including B12 if fortified.
Parmesan or Pecorino brings calcium and phosphorus.
Pine nuts, sesame seeds, and peanut butter supply magnesium and zinc.
Serving Tips and Variations
Add a soft boiled egg or grilled halloumi for extra protein.
Swap pine nuts for walnuts or almonds if needed.
Use tamari instead of soy sauce for a gluten free option.
Add chili flakes if you like a subtle heat.
Final Thoughts
This keto avocado and greens salad is simple, intentional, and deeply comforting.It is the kind of meal that feels good while you are eating it and after you are done.
If you are looking for a salad that actually satisfies, this one deserves a spot in your regular rotation.
