Refreshing green olive and black forest ham salad

Recipe from: 26 August 2015
lchf, banting, recipes

Ingredients 15
Servings 4


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


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!.

To receive quick and convenient weekday recipes, join our Easy Weekday Meals mailing list, and for up-to-date trending food, restaurant and wine news subscribe to our Editor’s Weekly newsletter.


Read more on: lchf  |  banting  |  recipes

You might also Like

NEXT ON FOOD24X publishes all comments posted on articles provided that they adhere to our Comments Policy. Should you wish to report a comment for editorial review, please do so by clicking the 'Report Comment' button to the right of each comment.

Comment on this story
Comments have been closed for this article.
There are new stories on the homepage. Click here to see them.