Mediterranean Keto ‘Potato’ Salad
Roasted (Or Grilled!!)
If you’re a long time gnom-gnom fan, then you’ve likely already encountered our famous radishes (i.e. faux-tatoes!). They’re the dream… the absolutefaux-tato dream!
So if you’re into roasted radishes (or simply missing potatoes dearly!), you absolutely must give these guys a chance. And as it turns out, they make a wonderful summer salad too!
Bursting with Mediterranean flavors, this low carb faux-tato salad adds to our parmesan radishes with heirloom tomatoes, crispy prosciutto, (homemade!) pesto and finished off with a beautiful burrata cheese!
And (drumroll please!)… you can cook it up on the grill too!!
If that wasn’t enough, it’s also a good one to customize to your taste buds desires!
So feel free to add in sun-dried tomatoes, switch out the burrata for mozzarella (or leave out if dairy free!), or do bacon (or pancetta!) in place of the prosciutto, sub out the pesto for olive oil and balsamic… see what I mean?!
Radishes Impersonating Potatoes (!!)
So ‘can a radish really impersonate a potato?’. I mean, raw radishes are anything but potato-y: spicy, bitter, and totally juicy. But when roasted, something magical happens, and the result is actually rather extraordinary.
Fact is, keto roasted radishes are pretty phenomenal! And if you’re not convinced, just go read the reviews on our parmesan roasted radishes! ?
Still, keep in mind that radishes are still radishes, and a trace will linger. But after a nice and (very!) long roast, they really are the closest thing to potatoes I’ve encountered. #sorrycauliflower
And perhaps one of the most lovable things about radishes is their carb count. I’m talking 1.8g net carbs per 100g serving…! That equates roughly to 0.1g net carbs per medium 1-inch radish. Nuts right?
On The Grill
Our traditional radish-cooking methodology usually involves the oven (simply roasting them until crisp!), but totally doable on the grill too!
So if firing up the grill, you’ll simply want to cook them in a grilling basket (such as this one!); following the same methodology.
How long? Honestly depends on the size of your radishes! But an hour is a good ballpark.
- 1 batch our roasted parmesan radishes
- 1 cup heirloom (or conventional) cherry tomatoes halved
- extra virgin olive oil
- kosher salt to taste
- black pepper freshly ground
- 4 slices prosciutto or pancetta/bacon
- 1 cup arugula
- (homemade!) pesto to serve
- 1 burrata cheese or fresh mozzarella (optional!)
- Roast a batch of our parmesan radishes! If firing up the grill, you’ll simply want to cook them in a grilling basket ; following the same methodology for 45 minutes to an hour. Just note that cooking time will vary widely depending on the size of your radishes.
- Season your heirloom (or conventional!) tomatoes with extra virgin olive oil, salt and freshly ground black pepper. Now, you can either add the tomatoes and prosciutto to your salad raw or cook them up; different results but both equally good (just a preference!).
- For crispy prosciutto and cooked tomatoes, add them to the radish tray 20 minutes before they’re done- making sure they’re all very separate from the prosciutto!
- Allow your ingredients to come to room temperature and assemple the salad by mixing with arugula and finishing off with a generous helping of pesto and burrata cheese.
This is a good keto salad to customize to your taste buds desires! So feel free to add in sun-dried tomatoes, switch out the burrata for mozzarella (or leave out if dairy free!), or do bacon (or pancetta!) in place of the prosciutto, sub out the pesto for olive oil and balsamic… see what I mean?!
And please note that nutrition facts are estimated for a 100g serving of raw radishes (i.e. a very generous helping of the salad- think as a main!).