FREE MEAL PLAN : KETO DIET PLAN FOR BEGINNERS STEP BY STEP GUIDE
This keto Italian veggie salad is a refreshing and satisfying side dish that you can enjoy on a hot summer day. It’s loaded with crunchy veggies, cheese, salami, and olives, all tossed in a tangy and sweet dressing. It’s easy to make and perfect for picnics, potlucks, or meal prep.
Prep Time: 15 minutes
Chill Time: 1 hour
Total Time: 1 hour 15 minutes
Servings: 8
Calories: 250 kcal
Ingredients:
- 2 mini cucumbers, sliced (keep the skin on for extra crunch and fiber)
- 1 cup cherry tomatoes, halved
- 1 (6-oz) can black olives, drained and sliced
- 1 cup chopped broccoli florets
- 1 cup chopped cauliflower florets
- 1 cup cubed cheddar cheese (or any cheese of your choice)
- 1 cup diced salami (or any cured meat of your choice)
- 1/2 cup keto-friendly Italian dressing (you can make your own by whisking together 1/4 cup olive oil, 2 tbsp apple cider vinegar, 1 tsp dried oregano, 1/2 tsp garlic powder, salt, and pepper)
- 1 tbsp keto-friendly sweetener (such as erythritol, monk fruit, or stevia)
Instructions:
- In a large salad bowl, toss together the cucumbers, tomatoes, olives, broccoli, cauliflower, cheese, and salami.
- In a small bowl, whisk together the dressing and the sweetener until well combined. Taste and adjust the seasoning if needed.
- Pour the dressing over the salad and toss well to coat. Refrigerate the salad for at least an hour to let the flavors meld.
- Enjoy your keto Italian veggie salad cold or at room temperature. Store any leftovers in an airtight container in the refrigerator for up to 3 days.
Nutrition:
This recipe makes 8 servings. Each serving (about 1 cup) has:
- Calories: 250 kcal
- Fat: 20 g
- Carbs: 9 g
- Fiber: 3 g
- Net carbs: 6 g
- Protein: 10 g
FREE MEAL PLAN : KETO DIET PLAN FOR BEGINNERS STEP BY STEP GUIDE
