Vegetarian keto tomato & spinach "stuffed" salad
Stuffed tomatoes with spinach to be served as a salad or a snack are easy to make, impressive when serving and great in taste. Serve them raw as a salad or bake and serve them as a hot snack! The choice is up to you.
PREP
15 min
COOK
0 min
SERVINGS
4
Nutrition facts
Energy: 272 kcal
Protein: 9.2 gr
Fat: 23.6 gr
Net carbs: 4.8 gr
Ingredients
Salad ingredients
480 gr tomatoes
120 gr fresh spinach
2 tbsp(s) cream cheese (29 gr)
60 gr shredded parmesan - regular or vegetarian
salt (to taste)
Optional
4 tbsp(s) almond flour (28 gr)
Serving
4 tbsp(s) olive oil (54 gr)
Instructions
- Cut 4 medium sized classic tomato(es) (about 120gr / 4.2oz each) in half and use a spoon to scoop out the seeds and pulp. Place the seeds and pulp in a mixing bowl
- Chop the spinach leaves and add them in the mixing bowl as well
- Add the rest of the ingredients* in the bowl and stir
- Taste the mixture, add salt if needed and mix
- Add a spoonful of salad mixture in each tomato half
- Serve cold, drizzling each tomato half with 1/2 tablespoon of olive oil
- Alternatively, drizzle the tomato halves with the olive oil, bake in the oven at 180°C / 350°F for 20 minutes and serve them as a hot snack
Notes
✔ *For a nut-free alternative, substitute almond flour with flaxseed meal
✔ This recipe is licensed under a Creative Commons Attribution License
✔ Serving size: 2 stuffed tomato halves
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