Paleo Italian Chopped Salad

This paleo Italian chopped salad has been a go to salad that I have been making for years. It is the kind of salad that crunches, popes, and somehow manages to feel indulgent while still being a clean salad. Hearty enough for dinner, perfect for meal prep, and ideal for those days you want something fresh but still so satisfying.

What makes this salad so special?

Traditional Italian chopped salads usually lean heavily on cheeses and meats. This paleo Italian salad has all of the flavor but is made without the dairy, gluten, or any processed ingredients.

What is this salad like:

This salad is full of Italian flavors making it simple, healthy, and satisfying.

• Fresh: an assortment of mixed greens and fresh basil give this salad a bright and fresh flavor
• Briny: the mix of the green olives and pepperoncini gives this salad just enough punch
• Paleo friendly: this paleo salad contains NO grains, dairy, or refined sugar.
• Crowd pleaser: bring this salad to the next get together and watch how quickly it gets eaten.

Ingredients

• Mixed greens
• Salami
• Green olives
• Artichoke hearts
• Pepperoncini
• Grape tomatoes
• Fresh basil
• Lemon
• Red wine vinegar
• Dijon mustard
• Garlic
• Olive oil
• Salt
• Pepper

Let’s make one of my favorite salads.

• In a large bowl, combine mixed greens, salami, olives, artichokes, pepperoncini, and tomatoes.

• Make the dressing by combining lemon juice, fresh basil, red wine vinegar, Dijon mustard, garlic, olive oil, salt, and pepper.

• Toss the dressing, mixed greens, and all of the fixings together and serve.

Paleo Italian Chopped Salad

Recipe by Kristin Sullinger

This paleo Italian chopped salad is packed with mixed greens, salami, olives, artichokes, pepperoncini, and tomatoes.

Course: Soup and SaladCuisine: Italian

Servings

Adjust servings

+

–

6

servings

Prep time

20

minutes

Cooking time

0

minutes

Total time

30

minutes

Ingredients

• 8-10 cups mixed greens

• 4 ounces salami, cut into thin strips

• 1 cup green olives, pitted and sliced in half

• 14 ounces canned artichoke hearts, drained and chopped

• 1 cup pepperoncini, chopped

• 1 cup grape tomatoes, cut in half

• *I like to add fresh torn basil leaves and fresh oregano to brighten the salad

• Salad Dressing

• 1 lemon, juiced

• 2 teaspoons fresh basil, chopped

• 2 teaspoons red wine vinegar

• 1 teaspoon Dijon mustard

• 1 garlic clove, minced

• 1 cup olive oil

• salt and pepper to taste

Directions

• In a large bowl, combine lettuce, salami, olives, artichokes, pepperoncini, and tomatoes.
• Make the dressing by combining all of the ingredients. Season with salt and pepper and toss on the salad.
• You can add cooked chicken or steak to make this a heartier lunch or dinner salad.

Nutrition Facts

• Serving Size: 1 serving
• Total number of serves: 6
• Calories: 277kcal
• Fat: 23.2g
• Saturated Fat: 4.6g
• Cholesterol: 15mg
• Sodium: 1522mg
• Potassium: 319mg
• Carbohydrates: 11.6g
• Fiber: 2.9g
• Sugar: 4.9g
• Protein: 6.5g
• Vitamin A: 49.4mcg
• Vitamin C: 35.1mg
• Calcium: 35mg
• Iron: 1mg
• Vitamin E: 2.8mg
• Vitamin K: 25.5mcg
• Thiamin: 0.2mg
• Riboflavin: 0.1mg
• Niacin: 1.9mg
• Vitamin B6: 0.3mg
• Vitamin B12: 0.5mcg
• Folate: 32mcg
• Pantothenic Acid: 0.4mg
• Phosphorus: 84mg
• Magnesium: 22mg
• Zinc: 1mg
• Selenium: 6.2mcg
• Copper: 0.1mg
• Manganese: 0.2mg

I love to plan my menu based on a theme when I have guests over. It makes planning so much easier. Sticking with the Italian theme, this salad would be great to serve alongside my paleo sausage kale soup. Add some cold Pinot Grigio and you have the perfect menu for lunch. Turn this in to a dinner by serving the soup, throwing some steaks on and adding this salad.

All of the ingredients can be prepped ahead of time and tossed together just before you are ready to serve. You can also leave out the salami if you are looking for a vegetarian salad.