An antipasto salad is a great meal to have on hand after a long winter. It’s healthy and satisfying, yet light enough to be on the table for a quick lunch or light supper. Serve it with cooked meat or fish and you have a complete meal in one.
Antipasto is a traditional Italian appetizer made from a variety of meats, fresh vegetables, cheese and condiments, often including olives, peppers, and other spices. It is usually served at the beginning of a meal, and is a popular choice for parties and upscale restaurants. I’ve created a low carb and gluten free antipasto salad recipe, which is a perfect side dish for your next party or a light dinner.
This filling antipasto salad is packed with traditional Italian cold cuts and topped with crumbled chili and basil. It’s low carb, loaded with flavor and requires absolutely zero cooking.
- Chop or tear the lettuce into smaller pieces. Distribute it on plates or a large platter. Add the parsley.
- Layer the antipasto ingredients on top.
- In a mortar or small bowl, add basil, finely chopped chili, and salt. Crush with a wooden spoon or use the mortar and pestle. Sprinkle over salad and drizzle with olive oil.
To keep the lettuce crisp, make sure to add the dressing at the time of serving, not beforehand.
This salad is based on classic Italian cold cuts but you can always personalize it to your own liking. For example, you can replace ham and salami with tuna or mackerel in tomato sauce. You can also add chicken leftovers, marinated shrimp, or crab meat.
For some extra protein, add some boiled eggs.
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