About
This keto salad is packed with flavor and texture from griddled fennel, tender baby spinach, salty prosciutto, jarred artichoke hearts and crunchy pine nuts.
This makes a great lunch or starter before a main meal.
Ingredients
- 2 ½ tablespoon olive oil
- 2 slice prosciutto
- 2 cup baby spinach
- 1 tablespoon, whole pieces pine nuts
- 1 cup fennel bulb, raw
- ½ tablespoon lemon juice
- ⅓ cup artichoke hearts or globe, canned in oil mixture
- ¼ teaspoon salt, sea salt
- ⅛ teaspoon black pepper
Instructions
- Trim the tops and stalks from the fennel and discard. Quarter the fennel bulb and add to a pan of boiling water. Simmer for 4-5 minutes until fork tender. Drain completely then once cool enough to handle, pat dry.
- Whilst the fennel cooks, add the pine nuts to a dry skillet over a medium heat. Toast gently for 2-3 minutes or until golden.
- Heat a griddle pan over a medium/high heat. Brush the fennel all over with a half tablespoon of olive oil. Place on the griddle pan and cook for 4-5 minutes turning regularly to char on all sides.
- Arrange the fennel in a large serving/salad bowl along with the spinach. Cut the artichoke into bite sized chunks and roughly tear the prosciutto. Add to the bowl, season and toss to combine.
- Scatter with the toasted pine nuts and drizzle over the remaining olive oil and lemon juice to serve.
Nutrition Facts
- Servings: 2
- Calories: 235.9kcal/987.2kJ (per serving)
- Fat: 22.3g (per serving)
- Carbs: 6.7g (per serving)
- Protein: 4.5g (per serving)
