Serves 4


  • ½ iceberg lettuce, torn into bite-sized pieces by hand
  • ¼ white onion, very thinly sliced
  • 1 tsp oregano
  • Salt and pepper, to taste
  • 2 tbsp olive oil
  • 3 tbsp white vinegar
  • ¼ cup, black olives
  • ¼ cup parmesan cheese, grated (optional)
  • ¼ cup sunflower seeds (optional)


  1. With your hands torn the iceberg lettuce leaves into bite-sized pieces.
  2. In a small bowl combine the thinly sliced onion (if you have a mandolin for this you can use it), oregano, salt, pepper, and vinegar, and set aside to let it macerate for at least 10 minutes.
  3. To assemble the salad: arrange the lettuce in a large bowl, scatter the onion mixture, sprinkle parmesan cheese and sunflower seeds on top. Finish it up by drizzling mct and olive oil all over the salad. Add a pinch of salt and pepper to finish it up
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