Home / Recipes / Gluten Free / Keto Tuna, Kale and Pancetta Salad
Keto Tuna, Kale and Pancetta Salad
⏱ Prep: 15 min🍳 Cook: 5 min✅ Ready: 20 min
244
Calories
1.7g
Net Carbs
15.7g
Protein
19.2g
Fat
⏱ Prep: 15 min🔥 Cook: 5 min⏰ Ready: 20 min
How to Make It
Step 1
Thinly slice the shallots and add to a large salad bowl along with the kale. Drizzle with half the olive oil and lemon juice and season with salt and pepper. Toss to combine and set aside for 10 minutes to soften the kale.
Step 2
Heat the remaining olive oil in a skillet over a medium heat. Add the pancetta and cook through until crisp and golden.
Step 3
Peel and slice the egg and add to the salad. Flake in the tuna and add the pancetta. Toss gently to combine and serve.
Ingredients
- Kale – 2 cup
- Hard Boiled Egg – 2 medium
- Tuna, canned, light, water pack, drained, not rinsed – 2 oz
- Diced Pancetta – 1.5 oz
- Shallot – 1 tablespoon, chopped
- Olive Oil – 1 tablespoon
- Lemon Juice, Fresh – ½ tablespoon
- Salt, Sea Salt – ⅛ teaspoon
- Black Pepper – ⅛ teaspoon
