These Keto Enchiladas are packed with bold flavors, melty cheese, and a rich, savory sauce—all without the carbs! Perfect for a comforting meal.
Salad ☐ 1 lb Brussels sprouts, thinly sliced ☐ 5 slices bacon (omit for vegan) ☐ ¼ cup avocado oil, divided ☐ 1 cup shredded red cabbage ☐ ⅓ cup Sprouts green chile roasted pepitas ☐ ⅓ cup crumbled queso fresco
Dressing ☐ ⅓ cup + 2 tbsp avocado oil ☐ 2 tbsp mayonnaise ☐ 1 lime, juiced ☐ Handful cilantro ☐ 1 clove garlic ☐ 1 tsp salt ☐ 1 ½ tsp cumin ☐ 2 oz queso fresco Pickled Onions ☐ 1 small red onion, thinly sliced ☐ 3 limes, juiced ☐ ½ tsp salt
1. Pickle onions: Place sliced onions in a jar with lime juice and salt, pressing down to submerge. Let sit for at least 30 minutes. 2. Make dressing: Blend all dressing ingredients until smooth; set aside. 3. Cook bacon: Fry until crispy, then chop. If omitting bacon, heat 2 tbsp avocado oil instead. 4. Sauté Brussels sprouts: Cook in batches, charring each for 2-3 minutes before adding more oil and sprouts. Remove from heat. 5. Assemble salad: Toss Brussels sprouts with cabbage, queso fresco, pepitas, bacon, and pickled onions. Drizzle with dressing before serving.
Chill the salad for 10-15 minutes before serving to let flavors meld and the Brussels sprouts absorb the dressing, making each bite more tender and flavorful.
Looking for a fresh and delicious keto salad? Try this Keto Brussels Sprouts Salad and add a crunchy, nutrient-packed dish to your meal!