Keto salad with veal liver
2 servings
15 minutes
Keto salad with veal liver is a harmony of freshness and rich flavor. This signature recipe combines tender veal liver with crunchy napa cabbage, aromatic arugula, and spinach. Avocado adds a creamy texture, while sun-dried tomatoes provide sweet notes. Dressed with natural oils and apple cider vinegar, the salad gains a zesty lightness. Historically, liver dishes were valued for their nutrition, and combined with greens, they become an ideal option for a keto diet. It is excellent as a standalone dish or as an accompaniment to the main meal.
1
Chop the Beijing cabbage finely.
- Napa cabbage (pak choi type): 100 g
2
Combine with coarsely chopped arugula.
- Rocket (arugula): 20 g
3
Add spinach and mix.
- Spinach: 10 g
4
Chop the avocado finely, season with salt, and drizzle with apple cider vinegar.
- Avocado: 1 piece
- Sea salt: to taste
5
Add to the salad and dress with unrefined oil.
- Extra virgin olive oil: 1 tablespoon
6
Cut the liver into long thin strips.
- Calf's liver: 200 g
7
Pour into the heated refined oil in the pan.
- Refined olive oil: 2 tablespoons
8
After 2-3 minutes, add salt and stir. Fry for another 3 minutes.
- Sea salt: to taste
9
Finely chop the dill and sun-dried tomatoes.
- Dill: 0.3 bunch
- Sun-dried tomatoes: 5 piece
10
Combine all ingredients, mix, season with salt, and serve.
- Sea salt: to taste
