Keto Summer Salad

If you’re craving those high carb pasta salads, delicious keto summer salad is the perfect replacement! This keto summer salad is surprisingly low carb, high in flavor, and completely fulfilling!

Mushrooms are wonderful for low-carb or Keto diets as they are a great source of potassium and fiber. If you’re planning on letting this salad sit for more than 24 hours, remove the seeds from the cucumbers and dice only the fleshy part. This will prevent the salad from becoming watery.

You’ll Need:
1 c. Crunchy Dill pickles, chopped
1-2 Cucumbers, diced or 1 small head broccoli diced
1/2 c. Bell Peppers (green, red, yellow or combination), diced small
1 cup Sliced Mushrooms (optional)
2 cups ham, cubed
1 cup sharp cheddar, cubed
1 cup pepper jack cheese, cubed
Fresh dill (1 sprig, chopped) or 1 teaspoon dried dill

Dressing Ingredients:

1 cup of mayo
3/4 cup of sour cream
1/2 cup of pickle juice
A pinch of onion and garlic powder and salt and pepper

In a medium bowl combine the mayo, sour cream, pickle juice, onion powder, garlic powder and a pinch of salt and pepper, mixing well to combine.

Add the remaining ingredients and fold until everything is evenly coated.

Chill at least 2 hours prior to serving, and enjoy!

Keto Summer Salad

Article or recipe authorAuthor: Melissa 'Liss' Burnell

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preparation timePrep 20 minutes mins

total timeTotal 20 minutes mins

This creamy keto summer salad combines ham, dill pickles, cucumber, bell pepper, and two cheeses in a tangy mayo-sour cream dressing. It makes about 8 servings at an estimated $12.02 per batch, or about $1.50 per serving, and is served cold as a low-carb lunch, side, or meal prep salad.

ServingsServings 8 servings

CourseCourse Dinner, lunch, Sauce & Condiment, Side Dish

CuisineCuisine American

Budget101 Price BreakdownApprox Cost: $12.02

Ingredients

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• ▢ 1 cup crunchy dill pickles chopped
• ▢ 1 to 2 cucumbers diced, or 1 small head broccoli, diced
• ▢ ½ cup bell peppers diced small
• ▢ 1 cup sliced mushrooms optional
• ▢ 2 cups ham cubed
• ▢ 1 cup sharp cheddar cubed
• ▢ 1 cup pepper jack cheese cubed
• ▢ 1 sprig fresh dill chopped, or 1 teaspoon dried dill
• ▢ 1 cup mayonnaise
• ▢ ¾ cup sour cream
• ▢ ½ cup pickle juice
• ▢ A pinch onion powder
• ▢ A pinch garlic powder
• ▢ A pinch salt
• ▢ A pinch black pepper

Equipment

Large Mixing Bowl

Medium Mixing Bowl

Measuring Cups

Cutting Board

chefs knife

Mixing spoon

Instructions

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1. In a medium bowl, combine the mayonnaise, sour cream, pickle juice, onion powder, garlic powder, salt, and pepper until smooth.
2. Add the chopped dill pickles, diced cucumbers or broccoli, diced bell peppers, mushrooms if using, ham, cheddar, pepper jack, and dill.
3. Fold until all ingredients are evenly coated with the dressing.
4. Cover and chill at least 2 hours before serving.
5. Stir again before serving.

Recipe Size Alteration

💡 If you altered the ingredients above by doubling or tripling the recipe, you may also need to change the pan/dish size and adjust the cook time.

Notes

Yield is estimated at about 8 cups, based on the ingredient volumes, for 8 servings of about 1 cup each.
Prep time is an estimate based on washing, chopping, mixing, and folding the ingredients.
For the best texture after 24 hours, remove the cucumber seeds before dicing.
Store covered in the refrigerator and use within 3 to 4 days.
This salad does not freeze well because the dressing can separate and the cucumbers soften.

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