Summer Party Sharing Salad

Salads

beef free, chicken free, egg free, fish free, gluten free, keto, lchf, peanut free, shellfish free, soy free, wheat free

About

This Keto summer salad is rich with the taste of the Mediterranean. Easy to prepare yet full of flavor and healthy fats, this makes a great sharing salad for family and friends. This crowd pleasing salad is a great side option for your Keto BBQ!

**Is Salad Keto?**

Salads have a reputation for being dull and bland. This is never the case with Keto salad! The way to ensure you make the best Keto salad is to balance low carb salad vegetables with a hearty helping of fats. We have combined our low carb Mediterranean vegetables with olives, pine nuts, prosciutto, mozzarella and olive oil to add a helping of flavorful Keto fats.

**Serving Suggestions**

This Keto summer salad makes a great side option to grilled or roasted chicken, pork or white fish. Alternatively serve as a starter to a Keto Mediterranean inspired main course. This sharing salad will provide four servings.

Ingredients

  • 8 medium black olives
  • 4 slice prosciutto
  • 4 ounce mozzarella cheese
  • 4 cup arugula
  • 4 piece tomatoes sun dried or sundried packed in oil
  • 2 tablespoon, whole pieces pine nuts
  • 2 tablespoon olive oil
  • ½ tablespoon lemon juice
  • ½ teaspoon oregano, dried
  • ⅓ cup artichoke hearts or globe, canned in oil mixture
  • ¼ teaspoon salt, sea salt

Instructions

  1. Add the pine nuts to a dry skillet over a low/medium heat. Toast gently for 3-4 minutes until lightly golden. Keep an eye on them to ensure they do not burn. Set to one side.[app-link path="/meals/meal-plans?dialog=meal-plan-detail:mp:7609d08c-a0a4-9999-03af-bd3d57c44d17" url="http://www.carbmanager.com/premium"]Gluten-free[/app-link]
  2. Add the arugula to a large serving bowl. Roughly chop the artichoke hearts and tomatoes and thinly slice the olives. Add to the bowl and toss to combine.
  3. Roughly tear the prosciutto and arrange in the bowl. Roughly tear the mozzarella into bite sized chunks and scatter throughout the salad. Sprinkle over the toasted pine nuts.
  4. Add the olive oil, lemon juice, salt and oregano to a small bowl. Whisk together to combine. Drizzle the dressing over the salad and lightly toss to combine before serving.

Nutrition Facts

  • Servings: 4
  • Calories: 226.2kcal/946.5kJ (per serving)
  • Fat: 19.6g (per serving)
  • Carbs: 4.1g (per serving)
  • Protein: 9.7g (per serving)

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