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keto antipasto salad
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5 from 4 votes

Keto Antipasto Salad

Lovely flavors, a crisp and bright dressing, and plenty of crunch make this Keto Antipasto salad a popular pick for BBQs, pot-lucks, meal prepping lunches, or as a light dinner.
Prep Time20 minutes
Total Time20 minutes
Course: Keto Lunches, Salad
Cuisine: Mediterranean
Keyword: cauliflower, keto lunch, keto vegetable recipes, keto vegetables, make ahead, picnic recipes, shrimp, vegetables
Servings: 8 servings
Calories: 189kcal
Author: Chef Jenn

Ingredients

  • 8 cups cauliflower chopped
  • 4 ounces salami sliced
  • 1 cup cherry tomatoes halved
  • 1/2 cup artichoke hearts halved
  • 2 tbsp capers drained
  • 1/4 cup red onion sliced thinly
  • 1/2 cup olives drained
  • 1/2 cup roasted red bell pepper sliced
  • 1/2 cup mozzarella balls halved
  • 1/4 cup olive oil or your favorite salad oil
  • 2 tbsp red wine vinegar
  • 2 tbsp parsley chopped
  • 1 1/2 tbsp Italian seasoning

Instructions

  • 1. Trim the cauliflower and cut it into bite-size pieces.
  • 2. To prepare the dressing, whisk the oil, red wine vinegar, and Italian seasoning.
  • 3. Pop everything into a large bowl and toss well to combine.
  • 4. Chill and serve!

Nutrition

Serving: 1.5cups | Calories: 189kcal | Carbohydrates: 9g | Protein: 7g | Fat: 15g | Saturated Fat: 3g | Cholesterol: 13mg | Sodium: 791mg | Potassium: 430mg | Fiber: 4g | Sugar: 3g | Vitamin A: 266IU | Vitamin C: 58mg | Calcium: 72mg | Iron: 1mg | Net Carbohydrates: 5g