So, my Keto restart was an epic failure. For some reason, it is a lot harder to start a healthy eating plan the week before you go on vacation. Why is it that I feel that I have free rein of all bad food on vacation? Obviously, my mind goes on vacation too!
This week is a new week, and I have started again. Why is it too that we always start on Mondays? Nevertheless, I’m trying to jump back onto the train. Greg is doing this with me, and we both have 10 pounds to lose. He doesn’t actually need to lose 10 pounds in my opinion, but it sure does help that he plans to help me get started.
Here is a terrific salad that I made long before Keto. I love it when something I already enjoy is also perfect on keto. This Tomato Feta Salad would be great at your Fourth of July cookouts. Not only is it delicious, its an excellent side dish to just about anything and it is best served at room temperature.
Tomato Feta Salad
Ingredients
- 10 oz. grape tomatoes halved
- 1/2 cup crumbled Feta cheese
- 3 tbsp. fresh basil cut into ribbons
- 2 tbsp. avocado oil
- 2 tbsp. white wine vinegar
- pinch kosher salt
- freshly ground black pepper
Instructions
- Place halved grape tomatoes on a platter or plate with sides.
- In a small bowl whisk together the oil and vinegar and spoon over the tomatoes.
- Sprinkle with salt and pepper.
- Sprinkle with feta cheese.
- Top with basil and cover until time to serve. Serve at room temperature.
Notes
