About
This simple keto salad is packed with flavor and texture from tender artichoke hearts, baby spinach, crisp kale and crunchy prosciutto strips.
This makes a great lunch or light dinner option.
Ingredients
- 8 medium black olives
- 2 ½ tablespoon olive oil
- 2 slice prosciutto
- 1 tablespoon lemon juice
- 1 teaspoon mustard
- 1 cup baby spinach
- 1 cup kale
- 1 tablespoon, chopped shallot
- ⅓ cup artichoke hearts or globe, canned in oil mixture
- ¼ teaspoon salt, sea salt
- ⅛ teaspoon black pepper
Instructions
- Add the spinach and kale to a large serving or salad bowl and toss to combine.
- Very finely chop the shallot. Add 2 tablespoons of olive oil, the lemon juice, mustard, salt and pepper to a small mixing bowl. Whisk until smooth then stir through the chopped shallots.
- Drizzle the dressing over the salad and massage into the leaves. Set aside for 15 minutes to soften the kale.
- Heat half a tablespoon of olive oil in a skillet over a medium heat. Add the prosciutto and cook until golden and crisp. Set aside to cool.
- Chop the artichokes into bite sized chunks and add to the salad.
- Slice the olives in half. Tear the prosciutto into strips and scatter over the salad with the olives. Toss to combine.
Nutrition Facts
- Servings: 2
- Calories: 218.9kcal/916.0kJ (per serving)
- Fat: 21.2g (per serving)
- Carbs: 5.4g (per serving)
- Protein: 3.6g (per serving)
