keto “fruit” salad

prep time: 7 minutes • yield: 4 servings

I often get asked if I ever eat fruit, and I giggle and say, “Of course! I eat cucumbers, olives, avocados, eggplant … those are all fruits!”

2 cucumbers

dressing:

¼ cup MCT oil or extra-virgin olive oil

1 teaspoon grated lime zest

3 tablespoons lime juice

1 tablespoon chopped fresh mint

½ teaspoon chopped fresh chives

½ teaspoon fine sea salt

½ teaspoon fresh ground black pepper

1. Using a julienne peeler or vegetable peeler, thinly slice the cucumbers lengthwise into wafer-thin ribbons and place them in a large bowl.

2. Place the ingredients for the dressing in a jar with a lid. Cover and shake well to combine. Pour the dressing into the bowl with the “fruit” and toss well to combine.

note: If not eating right away, store the cucumber ribbons and dressing separately in airtight containers in the fridge for up to 3 days; dress the “fruit” right before serving.

busy family tip: The dressing can be made up to 1 week ahead and stored in an airtight container in the fridge.