Been making this keto antipasto salad almost every day, utterly obsessed (recipe and nutrition included)

Sometimes I get in kind of a rut with keto, it’s so easy to mealprep and pre-portion that I’ll end up eating the same thing every day and end up eating only to fuel and losing the joy. So I’ve been pushing myself to branch out a little more and make keto versions of things I crave from my pre-keto days.

This antipasto salad comes to a total of 900 calories with 74 grams of fat, 40 grams of protein, 12 grams of net carbs. It’s a very indulgent salad so I usually have it for a whole dinner on two-meal-a-day days, but if you wanted to make a version of it that’s little less calorie dense you could use smaller portions of meat and cheese (I use pretty large amounts so it’sa satisfying meal on its own) and you could cut out several carbs by omitting or minimizing the grape tomatoes and red onion. I like a small portion of each just to scratch that itch for those flavors like tomato and onion I love so much much can’t indulge in to much.

For it I use:

Baby spinach 80g
Fresh mozzarella 40g
Romano cheese 60g (although I’d recommend parmesano reggiano for it, romano is just what I had in the fridge)
Grape tomatoes 30g
Diced red onion 30g
Kalamata olives 30g
Diced pepperoni or salami 9 slices
Jarred artichoke hearts 80g
Tessemae’s italian dressing 2 tablespoons (I highly recommend this brand, sometimes I do a version with their greek dressing instead of italian. A simple homemade dressing would also be great)

I also sometimes use a portion or two of shirataki noodles in it to make it more of a pasta salad! I like the Liviva brand penne for it but Miracle Noodles are good too.

Would love to hear any recommendations you have for different versions I could make, or your other favorite keto salads I should try!

by do_u_hav_warrant