This Avocado Salmon Salad recipe is the perfect salad for keto dieters especially if you love salmon and avocados. Both avocado and salmon are great foods for a keto diet.
Avocados are high in fat and fiber, but super low in carbs. On the other hand, salmon is loaded with healthy fats, which is exactly what you need when you’re trying to stay in ketosis.
Related reading: Avocados Benefits for Weight Loss
The combination of healthy fat and fiber helps with weight loss because they help to keep you feeling full and satisfied so you don’t overeat or get cravings for unhealthy food.
This easy and refreshing salad from Natasha’s Kitchen is high in fiber and healthy fats and will keep you feeling full and satisfied. Natasha likes to share healthy and fresh Ukrainian-American recipes.
Related reading: How A Low Carb Diet Keeps Your Appetite Under Control
I have made a few tweaks to the recipe to make it even more healthy. For example it’s best to get wild salmon in preference to farmed as it better quality. It is less likely to contain toxicants like carcinogenic dioxins and PCBs and the ratio of anti-inflammatory omega-3 fats to pro-inflammatory omega-6 fats is better and more natural.
As I’ve said in all the other recipes I’ve posted on this blog I’ve changed the salt to Himalayan salt. it’s best to use salt from ancient mines so you avoid the plastic fibers that is in all the regular sea salt these days.
I’ve also changed the oil for cooking the salmon in from olive oil to avocado oil. Olive oil may be damaged at high temperatures and although you cook the salmon in this recipe on medium heat it’s hard to gauge the temperature so safer, in my opinion, to use avocado oil or even coconut oil.
If you love salmon then you here’s another recipe to try: Keto Salmon Poke Bowl.
Here’s how to prepare the keto avocado salmon salad:
Avocado Salmon Salad
Serves 4
Ingredients
Salmon Salad:
• 1 pound skinless and boneless wild salmon fillet, divided into 4 fillets
• 1 tsp. garlic salt
• 1/2 tbsp. avocado oil for sautéing
• 1/8 tsp. freshly ground black pepper
Avocado Salmon Salad:
• 2 Avocados, pitted, peeled, and sliced
• 1 medium-sized chopped Romaine lettuce
• 6 thinly sliced radishes
• 1/2 sliced English cucumber
• 1/2 cup thinly sliced red onion
Dressing:
• 1 tsp. Himalayan sea salt
• 2 tbsp. freshly chopped dill
• 3 tbsp. extra virgin olive oil
• 3 tbsp. freshly squeezed organic lemon juice
• 1/8 tsp. freshly ground black pepper
Directions
1. Put all the dressing ingredients into a small bowl and whisk together well. Set aside.
2. Season the salmon fillets with garlic salt. Add some freshly ground black pepper to taste.
3. Heat 1/2 tbsp. avocado oil in a large, non-toxic non-stick pan. When the oil is heated, add the salmon and cook each side for up to 4 min or until it becomes nicely golden brown. Don’t overcook.
4. Remove the salmon and place on a plate. Top each salmon fillet with a little of the dressing. Set aside.
5. Prepare the salad ingredients in a separate bowl. Add the romaine lettuce, cucumbers, radishes, onion, and avocados. Drizzle with the dressing. Toss to combine.
6. Divide the avocado salmon salad into four and place each on a plate topped with one salmon fillet. You could break up the cooked salmon filet into bite-sized chunks and toss it with the salad if you prefer.
Here’s Natasha’s video demo of the recipe:
Avocado Salmon Salad Image by Jeremy Keith
