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Gypsy Salad


Gypsy Salad

Serves: 4 // Prep time: 30 min Calories: 188 Fat: 14g Carbs: 13g Protein: 4g Sugar: 5g

Wondering what “clean” keto looks like? This Gypsy salad is about as clean as it gets! This recipe comes courtesy of Fat for Fuel, Dr. Joseph Mercola’s latest cookbook. It’s delightful Mediterranean flavor will leave you pleasantly satiated. The original recipe calls for dates (which are a nice addition) but I’ve chosen to omit them out due to their high sugar countyour call.


  1. 1 cup cherry tomatoes (halved)

  2. 1 English cucumber, halved lengthwise and thinly sliced

  3. 1/2 green bell pepper

  4. 1 red bell pepper

  5. 1/2 yellow bell pepper

  6. 4 Tbsp pistachios

  7. 1/2 red onion (slivered)

  8. 1 garlic clove, finely chopped

  9. 1/2 cup coconut yogurt

  10. 1 handful fresh mint

  11. 1 handful Italian parsley

  12. Juice of one lemon

  13. 3 Tbsp extra-virgin olive oil

  14. 1 small red chili, seeded and finely chopped

  15. 1/2 tsp ground cumin

  16. Himalayan sea salt

  17. Fresh cracked pepper

  18. 1/2 tsp sumac*


Coconut Dressing

  1. Place garlic, chili, cumin, sumac, coconut yogurt and juice of 1/2 lemon in blender and pulse until smooth.

  2. Add salt and pepper to taste and set aside.

*I had difficulty getting my hands on sumac. If you’re running into the same issue you can always substitute with a bit of lemon zest.


  1. Prepare the veggies: slice the tomatoes and cucumber. Juliann the peppers and onion.

  2. Toss veggies in large bowl. Add mint, parsley and pistachios.

  3. Drizzle with olive oil. Season with salt and pepper, and toss everything together.

  4. Top with coconut dressing.



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#primal #DrMercola #getinthekitchen #ketogenicdiet #ketofriendly #fatforfuel #fatadapted

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