Refreshing green olive and black forest ham salad

Recipe from: 26 August 2015
lchf, banting, recipes

Ingredients 15
Servings 4
Time

Ingredients

  • DRESSING:
  • 2
    Tbs
    fresh basil, chopped
  • 2
    Tbs
    flat leaf parsley, chopped
  • 2
    Tbs
    fresh dill, chopped
  • 1
    Tbs
    Dijon mustard
  • juice of ½ a fresh lemon
  • 1/3
    cup
    extra virgin olive oil
  • Himalayan salt and freshly ground black pepper
  • SALAD:
  • 100
    g
    Spanish green olives, drained
  • 4
    small courgettes
  • 1
    Mediterranean cucumber
  • 4
    mini cucumbers
  • 50
    g
    micro herbs
  • 120
    g
    Black Forest ham, thinly sliced
 

Method

 
For the dressing: In a small bowl, mix together the basil, parsley, dill and mustard. Whisk in the lemon juice and olive oil, season well.
For the salad: Place olives in a large bowl. Slice courgettes into thin ribbons using a peeler. Peel and thinly slice cucumber into ribbons and slice the mini cucumbers at an angle. Add to olives in salad bowl, pour over the dressing and stir well to combine. Season.

To serve
 

Place on individual salad plates, top with micro herbs and ham.

Recipe reprinted with permission of Lose It!.

 
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Read more on: lchf  |  banting  |  recipes
 

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