Low Carb Halloween Salad

4.72 from 7 votes

This easy Halloween salad mixes orange bell pepper, golden cherry tomatoes, jicama, mozzarella pearls and black olives for a no-cook, keto friendly side that looks spooky on any Halloween party table.

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Prep Time 10

Total Time 10

Makes: 6 Servings

Net Carbs: 4

Calories: 160

Ingredients Equipment Method Nutrition Notes

Ingredients

US CustomaryMetric

1 orange bell pepper deseeded and cut into bite-size pieces
10 oz golden cherry tomatoes
7 oz jicama peeled and cut into ½-inch cubes
8 oz mozzarella pearls drained and patted dry
6 oz black olives pitted, drained and rinsed

Optional garnish

1 cup cantaloupe cut into mini jack-o'-lantern shapes (optional, not included in nutrition)

Equipment

Mini Halloween Cookie Cutters optional, for the cantaloupe

Step-by-Step Instructions

Prep the vegetables: deseed the orange bell pepper and cut it into bite-size pieces, and peel the jicama and cut it into ½-inch cubes.
Drain the mozzarella pearls and black olives well (rinse the olives if you like them less salty) and pat both dry with paper towels.
Add the bell pepper, golden cherry tomatoes, jicama, mozzarella pearls and black olives to a serving bowl and gently toss to mix.
Cover and refrigerate until ready to serve. Just before serving, scatter the cantaloupe jack-o'-lanterns over the top, if using.

Nutrition

Calories: 160kcalCarbohydrates: 7gProtein: 8gFat: 13gSaturated Fat: 3gPolyunsaturated Fat: 0gMonounsaturated Fat: 3gTrans Fat: 0gCholesterol: 14mgSodium: 482mgPotassium: 225mgFiber: 3gSugar: 2gVitamin A: 739IUVitamin C: 36mgCalcium: 160mgIron: 1mgNet Carbs: 4g

Notes

Nutrition is for the salad without the optional cantaloupe. A cup of cantaloupe shapes adds roughly 2g net carbs per serving.

To make the cantaloupe jack-o'-lanterns ahead, cut ¼-inch slices of cantaloupe, stamp out pumpkin shapes with a mini Halloween cookie cutter and poke out the faces with a paring knife or straw. Store in a single layer on paper towel in an airtight container in the fridge for up to 1 day, and add just before serving.

Leftovers keep, covered, in the fridge for up to 2 days. This salad doesn't freeze well.

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Nutritional information is provided as a courtesy and is my best approximation. Net carbs are calculated as the total grams carbs minus the total grams of fiber.