Delicious Cowboy Caviar, Low Carb and Easy
Fresh, colourful and packed with flavour, this Low Carb Cowboy Caviar is a lighter twist on the classic dip. Instead of loading it with beans and corn, I use hearts of palm and just a small amount of fava beans to keep the carbohydrates lower while still adding plenty of texture and protein.
Ingredients
- 1 cup Hearts of palm, canned diced
- ½ cup Fava beans
- 1 cup Grape or baby tomatoes quartered
- ½ Medium Zucchini courgette, diced
- ½ Yellow Bell Pepper diced
- ¼ Red Onion (medium) diced
- 1 Jalapeno pepper seeded and finely diced
- ¼ cup Cilantro/Coriandar finely chopped
- 1 Avocado diced
Dressing
- 3 tbsp Extra Virgin Olive Oil
- 1 Lime juiced
- ½ tbsp Apple Cider Vinegar
- 2 Garlic cloves minced or chopped
- 1 tsp Ground Cumin
- ½ tsp Paprika
- Salt and pepper to taste
Instructions
- In a large bowl, combine the hearts of palm, fava beans, tomatoes, zucchini, bell pepper, red onion, jalapeño and cilantro.
- In a small bowl, whisk together the olive oil, lime juice, apple cider vinegar, garlic, cumin, paprika, salt and pepper.
- Pour the dressing over the vegetables and gently toss until everything is coated.
- Fold in the diced avocado just before serving.
- Refrigerate for 20–30 minutes to allow the flavours to develop.
Notes
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