Serves: 2 Serving servings    Total Time:  25 minutes minutes Prep Time: 10 minutes minutes Cook Time: 15 minutes minutes  

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## Ingredients

[Substitution Guide](/nourishing-our-community/teaching-kitchen/substitution-guide)

 Cucumber - ⅓ cup, peeled and raw, chopped Tomatoes - ⅓ cup, cherry  Lettuce - ½ cup, cut romaine Egg - 1 large hard boiled Avocado - ½ whole  Olives - 2 Tablespoons black olives Lemon\_juice - ½ a lemon  Olive\_Oil - 2 Tablespoons  Salt - to taste Pepper - to taste 

## Instructions

Step 1

Wash all vegetables, peel, and cut cucumber, cut the hard-boiled egg.

Step 2

 Arrange all the vegetables and hard boil egg in a big plate.

Step 3

Mix olive oil and lemon juice in a jar and mix it well for dressing.

Step 4

Drizzle the salad dressing on the top of the salad; can sprinkle salt and pepper to taste.

 

### Notes

Ketogenic diet ratio: 2.7:1

## Nutrition Information

  Serving Size: 2 serving Calories: 591 Calories Calories Fat: 55.8g Carbohydrates: Net Carb: 7.9g Dietary Fiber: 11.2g Protein: 10.3g 

## Dietary Restrictions

 Vegetarian