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Keto Kale Salad {Gluten-Free}


This kale salad recipe is a great addition to a ketogenic diet. Most people on a low-carb/high-fat diet struggle to get a sufficient balance of nutrients. This nutrient-dense salad offers a great source of fiber, minerals and vitamins, such as vitamins A, C and K, while staying low on the glycemic index.

Pair this with a low-carb/high-protein entrée, such as our Prime Rib or Parmesan-Encrusted Halibut recipe for a meal that falls very close into the ideal 75/20/5 percent range.

This recipe is:

  • Keto
  • Low-carb
  • Gluten-free
  • Grain-free
  • No added sugar

Ingredients you'll need:

  • Kale
  • Bacon
  • Apple
  • Radish
  • Lemon
  • Garlic
  • Parmesan cheese
  • Feta cheese
  • Olive oil
  • Apple cider vinegar
  • Dijon mustard
  • Erythritol
kale salad


  • 1 small shallot, minced
  • 1 clove of garlic, minced
  • ¼ cup apple cider vinegar
  • ¼ cup olive oil
  • 1 tablespoon KetoLogic Erythritol
  • 1 tablespoon Dijon mustard
  • 2 tablespoons water
  • Kosher salt and ground black pepper to taste
  • 1 bunch chopped kale, stems removed
  • ½ apple, cored and diced or thinly sliced
  • ½ cup shredded radish
  • Juice from 1 lemon
  • 2 tablespoons olive oil
  • Kosher salt and ground black pepper to taste
  • ¼ cup Parmesan cheese
  • ½ cup feta cheese
  • 8 pieces bacon, cooked and diced


  1. To prepare the vinaigrette, puree all of the ingredients in a blender or food processor until smooth and creamy.
  2. Next, put the salad ingredients in a bowl and add the lemon juice, olive oil, and a good pinch of salt and pepper. Mix together well while lightly massaging the lemon juice and olive oil into the kale.
  3. Top with the Parmesan and drizzle with the dressing. Toss well and allow to marinade for at least a few minutes before serving.
  4. Garnish with the feta cheese and cooked bacon just before serving.
  • Prep Time: 20 minutes
  • Yield: 4

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Nutrition Info

Ideal Ratio Recipe Ratio
74% Fat
13% Protein
13% Carbs

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KetoLogic® KetoMeal®

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