Home / Recipes / Gluten Free / Keto Prosciutto, Spinach and Kale Salad
Keto Prosciutto, Spinach and Kale Salad
How to Make It
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.
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
