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prep time
20 min
cook time
4 min
ready time
24 min
Keto Prosciutto, Spinach and Kale Salad
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.
Net Carbs
3 g
Fiber
2.1 g
Total Carbs
5.1 g
Protein
3.6 g
Fats
21.3 g
219 cals
#1 Low Carb & Keto Diet App Since 2010
Track macros, calories, and access top Keto recipes.
Ingredients
Black Olives
8 medium
Olive Oil
2-½ tablespoon
Prosciutto
2 slice
Lemon Juice
1 tablespoon
Mustard
1 teaspoon
Baby Spinach
1 cup
Kale
1 cup
Shallot
1 tablespoon, chopped
Artichoke Hearts Or Globe, Canned In Oil Mixture
⅓ cup
Salt, Sea Salt
¼ teaspoon
Black Pepper
⅛ teaspoon
Recipe Steps
steps 6
24 min
Step 1
Add the spinach and kale to a large serving or salad bowl and toss to combine.Step 2
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.Step 3
Drizzle the dressing over the salad and massage into the leaves. Set aside for 15 minutes to soften the kale.Step 4
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.Step 5
Chop the artichokes into bite sized chunks and add to the salad.Step 6
Slice the olives in half. Tear the prosciutto into strips and scatter over the salad with the olives. Toss to combine.
