Banting Salad Recipes

bantingdiet, wiightloss

Cape Town Spring is here! The days are sunnier, the mornings are brighter and the evenings are just about warm enough to sit outside in the garden sipping on wine and tucking into delicious gourmet salads. Which brings us to these…  3 Banting Salad Recipes packed with flavour and goodness. ENJOY and let us know how you go! YUM!

Chicken, Blue Cheese & Spinach Salad


Lose It


Serves 4

  • 4 chicken breast fillets
  • 1 cup buttermilk
  • Himalayan salt
  • freshly ground black pepper
  • 2 eggs
  • 1 cup desiccated coconut
  • 1 cup coconut oil
  • juice of 1/2 a lemon
  • 1 tsp xylitol
  • 1 tsp dijon mustard
  • 1/3 cup extra virgin olive oil
  • 1 avocado
  • 80g blue cheese
  • 150g fine French beans
  • 80g baby spinach


  1. Cut the chicken into strips and place in a bowl, add the buttermilk and coat well to combine, cover and let stand for 30 minutes. Scrape off most of the buttermilk and season the chicken strips well.
  2. Beat the eggs and place them in one bowl and the coconut in another, toss the chicken strips first in the egg and then in the coconut to cover. Heat the coconut oil in a pan, add the chicken strips and cook until golden on both sides and cooked through. Drain on paper towel and set aside.

  3. For the dressing:

    Place the lemon juice and xylitol in a jug, whisk together, add the mustard. Slowly add the olive oil, season well.

  4. For the salad:

    Peel and slice the avocado, crumble the blue cheese into chunks and blanch the French beans. Toss together the avocado, blue cheese, French beans and spinach leaves, add the chicken strips and pour over the dressing, toss well to combine.

  5. To serve:

    Plate the salad and serve with extra dressing

Spiced Pumpkin and Goats Cheese Salad


Just Easy Recipes

Serves 4


  • Juice of 2 lemons (50ml)
  • 1 tbsp Dijon Mustard
  • 150ml extra-virgin olive oil
  • Salt and pepper
  • 600g pumpkin cubes
  • olive oil for roasting
  • 1 tbsp ground cumin
  • 1 tbsp ground coriander
  • 1 tsp ground nutmeg
  • salt and pepper
  • 200g chevin, broken into small chunks
  • 1/4 cup sunflower seeds
  • 100g rocket, washed


  1. For the Dressing:

    Combine the lemon juice and mustard in a mixing bowl. While whisking continuously, pour in the olive oil until a dressing is formed. Season to taste.
  2. Preheat the oven to 180°C
  3. Toss the pumpkin in oil, cumin, coriander, nutmeg, salt and pepper and place on a tray in the oven until roasted and nicely coloured on the edges (about 45 minutes). Set aside to cool.
  4. Lay the rocket on a platter and top with the pumpkin. Layer chunks of chevin, sunflower seeds and, finally, a liberal splash of dressing.

Creamy Broccoli, Bacon and Cheddar Salad


The Banting Chef

Serves: 4 – 6


  • 1 head of broccoli
  • ¼ cup red onion
  • 250g cheddar cheese
  • 8 slices bacon
  • ¼ cup almonds (sliced)
  • ½ cup banting mayo
  • ½ cup yoghurt
  • 2 tbsp lemon juice
  • 1 tbsp xylitol
  • ¼ tsp salt
  • 1/8 tsp pepper


  1. Cut the broccoli into florets. Dice the red onion and cut the cheddar cheese into small cubes. Cook the bacon until it is crisp and break up.
  2. In a large bowl combine broccoli, red onion, cheddar cheese, bacon, and almonds.

  3. For the dressing:

    Whisk together mayonnaise, yogurt, lemon juice, sugar, salt and pepper.
  4. Add the dressing to the salad and toss to coat. Chill until ready to serve.

ENJOY! Let us know if you have any delicious salad recipes to share 🙂


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