30+ Irresistible Keto Avocado Side Recipes to for Every Meal

If you’re on a keto diet, you probably already know that avocados are one of the best foods you can eat.

Packed with healthy fats, fiber, and a rich, creamy texture, they make the perfect addition to any low-carb meal.

But did you know that avocados are incredibly versatile and can be used in a variety of keto-friendly side dishes?

Whether you’re looking for a refreshing salad, a creamy dip, or something savory and filling, avocados can be transformed into a wide range of side dishes that are both delicious and satisfying.

In this article, we’ve gathered over 30 amazing keto avocado side recipes to help you add a burst of flavor and nutrition to your meals.

From simple combinations to more elaborate creations, these dishes will enhance your keto diet while keeping your carb count low. Let’s dive in!

30+ Irresistible Keto Avocado Side Recipes to for Every Meal

Avocados are the ultimate keto-friendly food, and with these 30+ keto avocado side recipes, you can enjoy them in a variety of delicious ways.

Whether you’re looking for light salads, hearty dips, or savory vegetable combinations, these recipes will inspire you to get creative with your meals while sticking to your low-carb lifestyle.

Not only are these side dishes nutritious, but they’re also quick and easy to prepare, making them the perfect addition to any meal.

So, the next time you’re planning your keto menu, don’t forget to include some of these tasty avocado sides – they’ll take your meals to the next level while keeping your taste buds satisfied!

Avocado Cucumber Salad

This fresh and creamy avocado cucumber salad is the perfect keto-friendly side dish. The combination of crisp cucumber, creamy avocado, and tangy lemon dressing creates a refreshing flavor profile that’s low in carbs and high in healthy fats. It’s quick to prepare and makes a great accompaniment to grilled meats or as a stand-alone light snack.

• 1 large ripe avocado, diced
• 1 cucumber, peeled and sliced thinly
• 1/4 cup red onion, finely sliced
• 2 tablespoons olive oil
• 1 tablespoon lemon juice
• Salt and pepper to taste
• 1/4 teaspoon dried oregano (optional)
• Fresh parsley for garnish

Instructions:

1. In a large bowl, combine the diced avocado, cucumber slices, and red onion.
2. In a small bowl, whisk together olive oil, lemon juice, salt, pepper, and oregano.
3. Pour the dressing over the vegetables and toss gently to combine, ensuring everything is coated evenly.
4. Garnish with fresh parsley before serving.

This avocado cucumber salad is an easy and satisfying way to enjoy the flavors of summer while sticking to a keto diet. It pairs well with a variety of main courses, especially grilled meats or seafood, offering a creamy yet light side to balance the richness of the main dish. The healthy fats from avocado also help you feel full and energized, making this an ideal addition to any keto meal.

Spicy Avocado and Cauliflower Rice Stir-Fry

A flavorful and satisfying side dish, this spicy avocado and cauliflower rice stir-fry combines the heartiness of cauliflower rice with the creamy richness of avocado, and a spicy kick from chili flakes and garlic. It’s an excellent keto-friendly option that’s perfect for anyone looking for a low-carb alternative to traditional rice dishes.

• 1 avocado, diced
• 2 cups cauliflower rice (fresh or frozen)
• 2 tablespoons olive oil
• 2 garlic cloves, minced
• 1/2 teaspoon red chili flakes
• Salt and pepper to taste
• 1 tablespoon lime juice
• Fresh cilantro for garnish

Instructions:

1. Heat olive oil in a large skillet over medium heat.
2. Add the minced garlic and cook for about 1 minute, until fragrant.
3. Add the cauliflower rice and cook for about 5-7 minutes, stirring occasionally, until it starts to soften.
4. Season with chili flakes, salt, and pepper. Stir to combine and cook for another 2-3 minutes.
5. Remove from heat and stir in the diced avocado and lime juice.
6. Garnish with fresh cilantro before serving.

This spicy avocado and cauliflower rice stir-fry delivers bold flavors with minimal carbs. The avocado adds a creamy texture that balances out the heat from the chili flakes, while the cauliflower rice serves as a fantastic low-carb substitute for traditional rice. This dish is not only satisfying but also packs in nutrients like fiber, vitamins, and healthy fats, making it a perfect keto side dish to enjoy alongside your favorite protein.

Avocado and Bacon Deviled Eggs

Avocado and bacon bring a keto-friendly twist to the classic deviled egg recipe. This creamy, savory side is rich in fats and protein, making it a great addition to any low-carb meal. The crispy bacon adds a smoky crunch, while the avocado creates a rich and smooth texture.

• 6 large eggs, hard boiled and halved
• 1 ripe avocado
• 3 slices cooked bacon, crumbled
• 2 tablespoons mayonnaise
• 1 teaspoon Dijon mustard
• 1 tablespoon lemon juice
• Salt and pepper to taste
• Paprika for garnish

Instructions:

1. After boiling the eggs, peel and slice them in half. Scoop out the yolks into a mixing bowl.
2. Mash the yolks with the avocado, mayonnaise, Dijon mustard, lemon juice, salt, and pepper until smooth and creamy.
3. Stir in the crumbled bacon.
4. Spoon the mixture back into the egg whites and sprinkle with paprika for garnish.

Avocado and bacon deviled eggs are a fun, flavorful, and filling side dish that fits perfectly into a keto lifestyle. The creamy avocado and rich egg yolks provide a great texture, while the crispy bacon adds a savory touch that will leave your taste buds satisfied. These deviled eggs are also packed with healthy fats, making them the perfect snack or side for a keto meal. Enjoy them as part of a brunch spread or as a tasty addition to any gathering.

Avocado and Zucchini Noodles

This avocado and zucchini noodles dish is a fresh, light, and creamy keto-friendly side that’s perfect for anyone craving a low-carb, vegetable-packed option. The zucchini noodles (or “zoodles”) provide a satisfying, low-calorie base, while the avocado adds a rich and creamy texture. It’s an easy-to-make, refreshing side dish that pairs beautifully with any grilled protein or as a standalone light meal.

• 2 medium zucchinis, spiralized into noodles
• 1 ripe avocado, pitted and mashed
• 1 tablespoon olive oil
• 1 tablespoon lemon juice
• 1/4 cup fresh basil, chopped
• Salt and pepper to taste
• 1 tablespoon grated Parmesan cheese (optional)

Instructions:

1. Using a spiralizer, create noodles from the zucchinis and set them aside.
2. In a large bowl, combine the mashed avocado, olive oil, lemon juice, salt, and pepper. Mix until smooth.
3. Gently toss the zucchini noodles in the avocado dressing, making sure they are evenly coated.
4. Garnish with fresh basil and a sprinkle of Parmesan cheese, if desired.

This dish brings together the satisfying crunch of zucchini noodles with the creamy richness of avocado, creating a perfect keto side that’s refreshing and filling. The lemon juice adds a bright tang to balance out the avocado’s smoothness, while the basil and optional Parmesan enhance the flavor profile with an aromatic touch. It’s an excellent choice for those looking to keep their carbs low without sacrificing flavor or texture.

Avocado and Spinach Stuffed Mushrooms

These avocado and spinach stuffed mushrooms make for a deliciously satisfying keto side dish. The rich, creamy avocado complements the earthy flavor of the mushrooms, while the spinach adds a burst of freshness. Baked to perfection, these stuffed mushrooms are a great option for serving at parties, as a snack, or as a side to a main course.

• 12 large button mushrooms, stems removed
• 1 ripe avocado, diced
• 1 cup fresh spinach, chopped
• 1/4 cup cream cheese, softened
• 1/4 cup shredded mozzarella cheese
• 1 tablespoon olive oil
• Salt and pepper to taste
• 1/2 teaspoon garlic powder (optional)
• Fresh parsley for garnish

Instructions:

1. Preheat your oven to 375°F (190°C).
2. Arrange the mushroom caps on a baking sheet, drizzling them with olive oil.
3. In a bowl, combine the diced avocado, chopped spinach, cream cheese, shredded mozzarella, salt, pepper, and garlic powder. Stir until well mixed.
4. Spoon the avocado-spinach mixture into the mushroom caps, pressing gently to pack it in.
5. Bake in the preheated oven for 15-20 minutes, or until the mushrooms are tender and the cheese is melted and bubbly.
6. Garnish with fresh parsley before serving.

These avocado and spinach stuffed mushrooms are a delightful mix of creamy, savory, and cheesy flavors. The avocado provides a luxurious richness, while the spinach adds a nutritious, vibrant element. With the mushrooms serving as a perfect vessel, this dish is low in carbs but high in flavor, making it an ideal keto-friendly side for any meal. Whether served at a party or as part of a weeknight dinner, these stuffed mushrooms will surely be a hit.

Avocado and Tomato Caprese Salad

This keto-friendly avocado and tomato Caprese salad is a twist on the traditional Italian dish, replacing the mozzarella with creamy avocado for a fresh, low-carb variation. The combination of juicy tomatoes, creamy avocado, and fragrant basil is dressed in a balsamic glaze that adds a sweet-tangy finish. This salad is both simple and elegant, making it a great side for any occasion.

• 2 ripe tomatoes, sliced
• 1 ripe avocado, sliced
• 1/4 cup fresh basil leaves
• 2 tablespoons olive oil
• 1 tablespoon balsamic vinegar
• Salt and pepper to taste
• 1 tablespoon balsamic glaze for drizzling (optional)

Instructions:

1. Arrange the sliced tomatoes and avocado on a platter, alternating them in a circular pattern.
2. Tuck fresh basil leaves in between the slices.
3. Drizzle olive oil and balsamic vinegar over the top, followed by salt and pepper to taste.
4. Finish with a drizzle of balsamic glaze, if using.

This avocado and tomato Caprese salad is a vibrant, keto-friendly side that combines fresh ingredients for a light, refreshing dish. The creamy avocado replaces the mozzarella, offering a richer texture while keeping the carb count low. The sweetness of the balsamic glaze adds a perfect finishing touch to balance the flavors, making this salad an excellent choice for any low-carb meal. Whether served with grilled meats, seafood, or as a light appetizer, this salad will be a crowd-pleaser.

Avocado and Bacon Cabbage Slaw

This avocado and bacon cabbage slaw is a delicious and crunchy side dish that brings a smoky, savory flavor to the table. The combination of creamy avocado, crispy bacon, and crunchy cabbage makes this slaw not only keto-friendly but also a satisfying and filling dish. With a tangy dressing to pull it all together, this slaw is perfect for barbecues, picnics, or as a side to any meal.

• 2 cups shredded cabbage (green or purple)
• 1 ripe avocado, diced
• 3 slices cooked bacon, crumbled
• 1/4 cup mayonnaise
• 1 tablespoon apple cider vinegar
• 1 tablespoon Dijon mustard
• Salt and pepper to taste
• 1 tablespoon fresh parsley, chopped (optional)

Instructions:

1. In a large bowl, combine the shredded cabbage, diced avocado, and crumbled bacon.
2. In a small bowl, whisk together the mayonnaise, apple cider vinegar, Dijon mustard, salt, and pepper until smooth.
3. Pour the dressing over the cabbage mixture and toss to combine, ensuring everything is well coated.
4. Garnish with fresh parsley before serving, if desired.

This avocado and bacon cabbage slaw is a perfect keto side, combining the richness of avocado and bacon with the crunch of cabbage. The tangy dressing adds a refreshing balance, while the bacon provides a savory bite that enhances the dish’s flavor profile. This slaw is filling and full of healthy fats, making it an ideal accompaniment to grilled meats or as a standalone snack.

Avocado and Lemon Garlic Roasted Asparagus

This avocado and lemon garlic roasted asparagus dish is a light, flavorful, and nutritious keto-friendly side that pairs beautifully with any main course. The fresh, tender asparagus is roasted with garlic and lemon, and topped with creamy avocado, making for a deliciously savory and creamy side. It’s quick to prepare and offers a satisfying combination of flavors that will complement both light and rich dishes.

• 1 bunch of asparagus, trimmed
• 1 ripe avocado, diced
• 2 tablespoons olive oil
• 2 garlic cloves, minced
• 1 tablespoon lemon juice
• Salt and pepper to taste
• Lemon zest for garnish (optional)

Instructions:

1. Preheat your oven to 400°F (200°C).
2. Arrange the trimmed asparagus on a baking sheet and drizzle with olive oil.
3. Sprinkle the minced garlic, salt, and pepper over the asparagus and toss to coat.
4. Roast the asparagus in the preheated oven for 15-20 minutes, or until tender and slightly crispy at the tips.
5. Once the asparagus is done, remove from the oven and drizzle with lemon juice. Top with diced avocado and a sprinkle of lemon zest, if desired.

The combination of lemon, garlic, and roasted asparagus is both vibrant and savory, while the creamy avocado adds a luxurious finish. This keto-friendly side is not only low in carbs but also full of nutrients, making it a great choice for anyone looking to maintain a healthy, low-carb diet. It’s an excellent accompaniment to any protein, especially grilled fish or chicken.

Avocado and Eggplant Parmesan Bites

These avocado and eggplant Parmesan bites are a tasty and creative keto-friendly take on the classic eggplant Parmesan. The crispy, cheesy eggplant is topped with creamy avocado, providing a rich, flavorful contrast to the baked eggplant. These bites make a great snack or side dish, and they’re perfect for serving at parties or as a healthy appetizer.

• 1 medium eggplant, sliced into 1/2-inch thick rounds
• 1 ripe avocado, sliced
• 1/2 cup almond flour
• 1/4 cup grated Parmesan cheese
• 1/4 teaspoon garlic powder
• 1 egg, beaten
• 1 tablespoon olive oil
• Salt and pepper to taste

Instructions:

1. Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper.
2. In a shallow bowl, mix the almond flour, Parmesan cheese, garlic powder, salt, and pepper.
3. Dip each eggplant slice into the beaten egg, then coat it with the almond flour mixture.
4. Place the coated eggplant slices on the prepared baking sheet and drizzle with olive oil.
5. Bake for 20-25 minutes, flipping halfway through, until the eggplant is golden and crispy.
6. Once baked, top each eggplant round with a slice of avocado and serve.

These avocado and eggplant Parmesan bites are a delightful combination of textures and flavors. The eggplant becomes tender and crispy in the oven, while the creamy avocado adds richness and freshness. The Parmesan crust provides a cheesy, savory bite that balances perfectly with the softness of the avocado. These bites are a great keto side, packed with healthy fats and low in carbs, making them a perfect option for anyone following a keto diet.

Avocado and Shrimp Lettuce Wraps

These avocado and shrimp lettuce wraps are a light, refreshing, and keto-friendly side dish that combines succulent shrimp with creamy avocado, all wrapped in crisp lettuce. The dish is easy to make, full of healthy fats, and offers a fresh, satisfying crunch. It’s perfect for serving at a summer gathering or as a quick, healthy side to any keto meal.

• 1 pound cooked shrimp, peeled and deveined
• 1 ripe avocado, diced
• 1/4 cup red onion, finely chopped
• 1 tablespoon fresh cilantro, chopped
• 1 tablespoon lime juice
• Salt and pepper to taste
• 8 large Romaine lettuce leaves, washed and dried

Instructions:

1. In a bowl, combine the cooked shrimp, diced avocado, red onion, cilantro, lime juice, salt, and pepper.
2. Gently toss the mixture until everything is well combined.
3. Spoon the shrimp and avocado mixture into the center of each Romaine lettuce leaf.
4. Serve immediately, garnished with additional cilantro if desired.

These avocado and shrimp lettuce wraps are a perfect low-carb alternative to traditional wraps or sandwiches. The crisp lettuce provides a refreshing crunch, while the creamy avocado complements the tender shrimp, creating a perfect balance of flavors. With healthy fats from the avocado and a burst of citrus from the lime, this dish makes for a satisfying and delicious keto-friendly side.

Avocado and Roasted Brussels Sprouts

Avocado and roasted Brussels sprouts make a flavorful, nutritious side dish that’s perfect for any keto meal. The Brussels sprouts become beautifully caramelized and tender in the oven, while the creamy avocado adds a rich, smooth contrast. This combination of flavors creates a side that’s hearty, satisfying, and full of healthy fats.

• 1 pound Brussels sprouts, trimmed and halved
• 1 ripe avocado, diced
• 2 tablespoons olive oil
• 1 tablespoon balsamic vinegar
• Salt and pepper to taste
• 1/4 teaspoon crushed red pepper flakes (optional)
• Fresh parsley for garnish

Instructions:

1. Preheat your oven to 400°F (200°C).
2. Toss the halved Brussels sprouts with olive oil, balsamic vinegar, salt, pepper, and red pepper flakes (if using).
3. Spread the Brussels sprouts in a single layer on a baking sheet and roast for 20-25 minutes, or until they are golden brown and crispy on the edges.
4. Remove from the oven and top with diced avocado.
5. Garnish with fresh parsley before serving.

The combination of roasted Brussels sprouts and creamy avocado is a fantastic way to enjoy this cruciferous vegetable on a keto diet. The roasting process brings out the natural sweetness of the Brussels sprouts, while the avocado adds a rich, creamy texture. This dish is low in carbs but high in flavor, making it an excellent side to serve alongside grilled meats, seafood, or any keto-friendly main dish.

Avocado and Tomato Stuffed Bell Peppers

These avocado and tomato stuffed bell peppers are a vibrant and satisfying keto side dish that’s full of fresh flavors. The creamy avocado pairs perfectly with the juicy tomatoes, while the bell peppers provide a crunchy base. The dish is packed with nutrients and makes a great low-carb, healthy option for any meal.

• 4 bell peppers (any color), halved and seeded
• 1 ripe avocado, diced
• 1 large tomato, diced
• 1/4 cup red onion, finely chopped
• 2 tablespoons olive oil
• 1 tablespoon fresh lime juice
• Salt and pepper to taste
• Fresh cilantro for garnish

Instructions:

1. Preheat your oven to 375°F (190°C).
2. Place the halved bell peppers on a baking sheet and drizzle them with olive oil.
3. Roast the bell peppers in the preheated oven for 15-20 minutes, or until they begin to soften.
4. While the peppers are roasting, combine the diced avocado, tomato, red onion, lime juice, salt, and pepper in a bowl.
5. Once the peppers are roasted, remove them from the oven and fill each half with the avocado and tomato mixture.
6. Garnish with fresh cilantro before serving.

These avocado and tomato stuffed bell peppers are a refreshing and filling keto side dish that’s sure to impress. The roasted bell peppers provide a sweet, tender base, while the avocado and tomato filling adds a creamy, tangy contrast. With a burst of lime and fresh cilantro, this dish is light yet flavorful and makes a great accompaniment to grilled meats or as a standalone snack.

Avocado and Kale Caesar Salad

This avocado and kale Caesar salad is a rich and flavorful twist on the classic Caesar salad. The hearty kale provides a robust texture, while the creamy avocado adds a smooth richness, and the homemade Caesar dressing brings a tangy, savory finish. With healthy fats and plenty of greens, this keto-friendly salad is a great side for any low-carb meal.

• 4 cups fresh kale, washed and torn into bite-sized pieces
• 1 ripe avocado, diced
• 1/4 cup grated Parmesan cheese
• 2 tablespoons olive oil
• 1 tablespoon lemon juice
• 2 tablespoons Dijon mustard
• 1 tablespoon apple cider vinegar
• 1/4 teaspoon garlic powder
• Salt and pepper to taste
• Crushed pork rinds for topping (optional)

Instructions:

1. In a large bowl, massage the kale with olive oil and lemon juice to soften the leaves.
2. In a small bowl, whisk together the Dijon mustard, apple cider vinegar, garlic powder, salt, and pepper until smooth.
3. Toss the kale with the dressing until well coated.
4. Add the diced avocado and grated Parmesan cheese to the salad, gently tossing again.
5. Top with crushed pork rinds for an extra crunch, if desired.

This avocado and kale Caesar salad is a keto-friendly version of the classic, with healthy fats from avocado and a rich, tangy dressing that enhances the flavor of the kale. The addition of Parmesan gives the salad an extra savory depth, and the optional pork rinds provide a satisfying crunch. This salad is perfect as a side or light meal, offering a delicious way to enjoy the benefits of kale on a low-carb diet.

Avocado and Roasted Tomato Frittata

This avocado and roasted tomato frittata is a delicious, protein-packed side dish that fits perfectly into a keto meal. The creamy avocado pairs wonderfully with the savory roasted tomatoes and eggs, creating a satisfying and flavorful dish. It’s a versatile side that can be enjoyed for brunch, lunch, or as a low-carb accompaniment to dinner.

• 6 large eggs
• 1 ripe avocado, diced
• 1 cup cherry tomatoes, halved
• 2 tablespoons olive oil
• Salt and pepper to taste
• 1/4 cup fresh basil, chopped
• 1/4 cup shredded mozzarella cheese (optional)

Instructions:

1. Preheat your oven to 375°F (190°C).
2. Toss the cherry tomatoes with olive oil, salt, and pepper, and spread them on a baking sheet. Roast in the preheated oven for 15-20 minutes, or until soft and slightly caramelized.
3. In a bowl, whisk the eggs with salt and pepper until well beaten.
4. Heat a skillet over medium heat, and pour the beaten eggs into the pan.
5. Once the eggs begin to set, add the roasted tomatoes, diced avocado, and fresh basil to the eggs. If using, sprinkle with shredded mozzarella cheese.
6. Cook for 5-7 minutes on the stovetop, then transfer the skillet to the oven to bake for an additional 5-7 minutes or until the frittata is fully set and slightly golden.
7. Slice and serve warm.

This avocado and roasted tomato frittata is a perfect keto side or brunch dish. The creamy avocado and juicy roasted tomatoes combine beautifully with the fluffy eggs to create a rich, satisfying meal. With the added basil and optional cheese, this frittata becomes a flavorful and low-carb choice that’s perfect for any occasion.

Avocado and Broccoli Salad with Lemon Tahini Dressing

This avocado and broccoli salad is a vibrant, nutrient-dense side dish that’s both low in carbs and high in healthy fats. The crisp, steamed broccoli is paired with creamy avocado and dressed in a tangy, nutty lemon tahini dressing. It’s an excellent keto option for anyone seeking a satisfying and flavorful way to enjoy vegetables.

• 2 cups broccoli florets, steamed
• 1 ripe avocado, diced
• 1/4 cup red onion, finely chopped
• 2 tablespoons tahini
• 1 tablespoon lemon juice
• 1 tablespoon olive oil
• 1 teaspoon garlic powder
• Salt and pepper to taste
• Fresh parsley for garnish

Instructions:

1. Steam the broccoli florets for 4-5 minutes, until tender but still vibrant.
2. In a bowl, whisk together tahini, lemon juice, olive oil, garlic powder, salt, and pepper until smooth.
3. In a large bowl, combine the steamed broccoli, diced avocado, and red onion.
4. Drizzle the lemon tahini dressing over the vegetables and toss gently to combine.
5. Garnish with fresh parsley before serving.

This avocado and broccoli salad with lemon tahini dressing is a light yet satisfying keto side dish that’s full of fiber and healthy fats. The creamy avocado enhances the crunchy broccoli, while the tangy tahini dressing adds depth of flavor. This salad is the perfect accompaniment to any keto meal, offering a refreshing and nutrient-packed option that’s both filling and delicious.

Avocado and Cucumber Salad with Feta Cheese

This avocado and cucumber salad with feta cheese is a refreshing, keto-friendly side dish that combines cool, crisp cucumbers with creamy avocado and salty feta. It’s a light, nutritious salad that’s perfect for warm weather or as a fresh accompaniment to any meal. The tangy dressing and the crunch of the cucumber make this salad a delightful addition to your keto repertoire.

• 2 large cucumbers, sliced
• 1 ripe avocado, diced
• 1/4 cup crumbled feta cheese
• 2 tablespoons olive oil
• 1 tablespoon red wine vinegar
• Salt and pepper to taste
• 1 tablespoon fresh dill, chopped (optional)

Instructions:

1. In a large bowl, combine the sliced cucumbers, diced avocado, and crumbled feta cheese.
2. In a small bowl, whisk together the olive oil, red wine vinegar, salt, and pepper until smooth.
3. Drizzle the dressing over the salad and toss gently to combine.
4. Garnish with fresh dill, if desired, and serve immediately.

This avocado and cucumber salad with feta cheese is a simple yet flavorful dish that’s packed with healthy fats and fresh vegetables. The creamy avocado and tangy feta create a satisfying contrast to the crisp cucumber, while the vinaigrette dressing adds a light, zesty flavor. This is an ideal side dish for any keto meal, especially during the warmer months when fresh ingredients are at their best.

Avocado and Cauliflower Rice Stir-Fry

This avocado and cauliflower rice stir-fry is a deliciously low-carb, keto-friendly alternative to traditional stir-fry. The cauliflower rice provides a light and nutritious base, while the creamy avocado adds richness and texture. This dish is versatile, and you can add any low-carb vegetables or protein of your choice to customize it.

• 1 small cauliflower, grated or processed into rice-sized pieces
• 1 ripe avocado, diced
• 1 tablespoon olive oil
• 1/4 cup red bell pepper, chopped
• 1/4 cup zucchini, chopped
• 1 tablespoon soy sauce or coconut aminos
• 1/2 teaspoon garlic powder
• Salt and pepper to taste
• Fresh cilantro for garnish (optional)

Instructions:

1. Heat olive oil in a large skillet or wok over medium heat.
2. Add the chopped red bell pepper and zucchini, and sauté for 3-4 minutes until softened.
3. Stir in the cauliflower rice, garlic powder, soy sauce (or coconut aminos), salt, and pepper. Cook for another 5-7 minutes, stirring occasionally, until the cauliflower is tender and lightly browned.
4. Remove from heat and gently fold in the diced avocado.
5. Garnish with fresh cilantro and serve.

This avocado and cauliflower rice stir-fry is a tasty and satisfying keto side dish that’s packed with flavor and low in carbs. The cauliflower rice offers a light base, while the sautéed vegetables add color and crunch. The creamy avocado provides a rich texture, and the soy sauce (or coconut aminos) gives the dish a savory finish. This stir-fry is a great side for grilled meats, seafood, or tofu, making it a versatile and flavorful addition to your keto meal plan.

Avocado and Spaghetti Squash with Pesto

This avocado and spaghetti squash with pesto is a delicious, low-carb side that mimics the texture of traditional pasta while staying keto-friendly. The spaghetti squash provides a light, noodle-like base, while the creamy avocado enhances the flavor and texture. Tossed in a rich, aromatic pesto sauce, this dish is bursting with fresh flavors and healthy fats.

• 1 medium spaghetti squash
• 1 ripe avocado, diced
• 1/4 cup homemade or store-bought pesto (preferably without added sugar)
• 2 tablespoons olive oil
• Salt and pepper to taste
• Fresh Parmesan cheese for garnish (optional)
• Pine nuts for garnish (optional)

Instructions:

1. Preheat your oven to 400°F (200°C).
2. Cut the spaghetti squash in half lengthwise and scoop out the seeds.
3. Drizzle the inside of the squash with olive oil and season with salt and pepper. Place the squash halves cut-side down on a baking sheet and roast for 35-40 minutes, or until tender.
4. Once cooked, use a fork to scrape the flesh of the squash into “noodles.”
5. In a large bowl, toss the spaghetti squash noodles with the diced avocado and pesto sauce until well combined.
6. Garnish with fresh Parmesan cheese and pine nuts, if desired.

This avocado and spaghetti squash with pesto is a fantastic keto-friendly side that’s full of flavor and healthy fats. The spaghetti squash serves as a light, low-carb base, while the creamy avocado adds richness and texture. The pesto sauce brings a burst of fresh, aromatic flavor that ties the dish together. This dish is a perfect accompaniment to grilled meats or seafood, offering a satisfying and low-carb alternative to pasta.

Avocado and Spinach Artichoke Dip

This avocado and spinach artichoke dip is a creamy, decadent keto-friendly side that’s perfect for serving at parties or as a comforting addition to any meal. The creamy avocado enriches the classic spinach and artichoke dip, while the cheese and seasonings bring a savory depth. It’s low in carbs but high in flavor, and it pairs wonderfully with crunchy veggies or keto crackers.

• 1 ripe avocado, mashed
• 1 cup frozen spinach, thawed and drained
• 1 cup canned artichoke hearts, drained and chopped
• 1/2 cup cream cheese, softened
• 1/4 cup sour cream
• 1/2 cup shredded mozzarella cheese
• 1/4 cup grated Parmesan cheese
• 1 teaspoon garlic powder
• Salt and pepper to taste
• 1 tablespoon fresh parsley, chopped (optional)

Instructions:

1. Preheat your oven to 375°F (190°C).
2. In a mixing bowl, combine the mashed avocado, spinach, artichokes, cream cheese, sour cream, mozzarella cheese, Parmesan cheese, garlic powder, salt, and pepper. Mix until everything is well combined.
3. Transfer the mixture to a baking dish and spread it out evenly.
4. Bake for 20-25 minutes, or until the top is golden and bubbly.
5. Garnish with fresh parsley before serving.

This avocado and spinach artichoke dip is a creamy and rich keto side dish that’s perfect for dipping. The smooth avocado elevates the creamy texture, while the spinach and artichokes add heartiness and flavor. The blend of cheeses makes it indulgent and satisfying, making it an ideal side or appetizer for any gathering.

Avocado and Zucchini Noodles with Garlic Butter

This avocado and zucchini noodles with garlic butter is a simple, yet elegant keto-friendly side dish. The zucchini noodles provide a low-carb, crunchy base, while the garlic butter adds a rich and savory flavor. The creamy avocado ties the dish together, giving it a smooth and luscious finish. This dish is a perfect alternative to traditional pasta and pairs beautifully with grilled meats.

• 2 medium zucchinis, spiralized into noodles
• 1 ripe avocado, diced
• 3 tablespoons butter
• 2 garlic cloves, minced
• 1 tablespoon lemon juice
• Salt and pepper to taste
• Fresh basil for garnish

Instructions:

1. Heat a large skillet over medium heat and melt the butter.
2. Add the minced garlic to the skillet and sauté for 1-2 minutes, until fragrant.
3. Add the zucchini noodles to the skillet and sauté for 3-4 minutes until they are tender but still firm.
4. Remove from heat and toss the zucchini noodles with diced avocado and lemon juice. Season with salt and pepper.
5. Garnish with fresh basil and serve immediately.

This avocado and zucchini noodles with garlic butter dish is a quick, delicious keto side that’s both light and filling. The zucchini noodles provide a satisfying texture, while the garlic butter adds a rich, savory flavor. The avocado brings creaminess, making this dish a wonderful low-carb alternative to pasta.

Avocado and Roasted Beet Salad

This avocado and roasted beet salad is a colorful, nutrient-dense keto side dish that combines earthy roasted beets with creamy avocado. The addition of fresh greens and a tangy dressing elevates the flavors, making this salad both light and hearty. Packed with healthy fats and antioxidants, this salad is perfect for a low-carb lunch or as a side to grilled meats.

• 2 medium beets, peeled and diced
• 1 ripe avocado, diced
• 4 cups mixed greens (e.g., arugula, spinach, or kale)
• 2 tablespoons olive oil
• 1 tablespoon balsamic vinegar
• 1 teaspoon Dijon mustard
• Salt and pepper to taste
• 1 tablespoon walnuts, chopped (optional)

Instructions:

1. Preheat your oven to 400°F (200°C).
2. Toss the diced beets with olive oil, salt, and pepper, then spread them on a baking sheet.
3. Roast the beets in the oven for 30-35 minutes, until tender, stirring halfway through.
4. In a large bowl, combine the mixed greens and diced avocado.
5. In a small bowl, whisk together the balsamic vinegar, Dijon mustard, salt, and pepper.
6. Add the roasted beets to the salad and drizzle with the dressing. Toss gently to combine.
7. Garnish with chopped walnuts, if desired, and serve.

This avocado and roasted beet salad is an elegant and refreshing keto side dish. The earthy sweetness of the roasted beets contrasts beautifully with the creamy avocado, while the tangy balsamic dressing ties it all together. The addition of walnuts gives the salad a crunchy texture and extra richness. This salad is a great choice for any meal, providing a flavorful and nutrient-rich addition to your keto menu.

Note: More recipes are coming soon!