Now that I have two little ones (My twin daughters), I find myself taking anything I can find and eating it as quickly as possible. Normally, this means I take a handful of turkey slices and cream cheese, but sometimes I crave something more fulfilling. This Keto pepperoni salad and tuna salad were one of those quick fridge runs that turned out to be really delightful and great for my Keto.
When I first tried pepperoni, I did not like it at all. I was interested in the ways it can be used and the health benefits, so I kept thinking about it. If you’re in the same boat as me, I have got this recipe for you and now I can proudly say that Keto pepperoni salad is one of my favorite jewel in the crown.
Keto Pepperoni Salad
Ingredients
- ½ cup olive oil
- ¼ cup red wine vinegar
- 1 tablespoon dijon mustard
- ½ teaspoon oregano
- ¼ teaspoon red pepper flakes
- pinch of salt
- 5 oz salami
- 5 oz pepperoni
- 4 oz smoked gouda
- 8 oz mozzarella cheese
Instructions
- Mix dressing ingredients together and set aside.
- Prepare the asparagus by tossing the asparagus in olive oil and salt & pepper in a ziplock bag. Spread on a baking tray and bake or grill at 350 for 15 minutes. Set aside to cool.
The creaminess that comes from stirring in the mozzarella and pepperoni creates a light sauce that keeps this salad from feeling dry, but an extra drizzle of avocado oil wouldn’t hurt at all. I like to sprinkle this salad with salt, pepper, and chia seeds to give a natural flavor boost. This has to be tried.
