Paneer, single-handedly has to be one of the best vegetarian fat source in a ketogenic meal. It’s the kind of ingredient that can help you hit your fat, protein macros for a meal while keeping things low carb. Also, it’s the softest, tastiest cheese ever! If you haven’t tasted paneer before, what are you doing?! You are most certainly missing out.
I love the versatility of the cheese; grill it, pan fry it, bake it, grate it, use it raw and it tastes simply amazing. If you are keen to see other ways in which paneer can be used, may I interest you in a keto-friendly Palak Paneer? Or how about Paneer Mint ‘Sandwiches’?
This time I am keeping my paneer basic, and in a salad. It’s one of the easiest dishes you can put together for a nutritious keto meal. I love this especially with a delectable home-made sour cream dressing.
The possibilities are endless with this one. You could swap the vegetables and cheese, and it would still be D-E-L-I-C-I-O-U-S!
Paneer – 150 g, cut into bite-sized cubes
Lettuce – 150 g
Onion – 12 g
Cherry tomatoes – 20 g
Cucumber – 15g
Capsicum – 20g
Olives – 30g
Jalapeno – 25 g
Green chillies, chopped (optional) – 2
Cheese – Grated or slices, chopped roughly,
Salt – As required
Ground pepper – To season
Olive oil – ½ tblspn.
For the dressing:
Sour cream – 1.5 tbslpns
Water – as required
Fresh chives (optional) – 4 sprigs, chopped
Salt & pepper – To season
Method for the Dressing:
In a small bowl, add sour cream and add a few drops of water.
Whisk until the sour cream is thin.
Season with salt and pepper.
Add chopped chives.
Mix all the ingredients well and set aside or refrigerate.
Method for the Salad:
In a large bowl, add all the vegetables and top it with the paneer cubes and cheese.
Drizzle the prepared salad dressing and olive oil when you are ready to consume the salad.
Mix well and serve fresh.