Keto Salmon Salad

Keto Salmon Salad – a delicious loaded meal made with grilled or broiled salmon, cucumber, eggs, tomatoes, avocado, crispy bacon and a creamy and tangy vinaigrette. Low carb, keto , gluten free with Whole 30 & paleo friendly options.

Salmon happens to be my favorite fish so I usually try have some at least once a week. It’s easy to cook and makes a healthy and delicious choice when you’re craving something lighter. Plus, it’s packed with protein and healthy Omega’3 fatty acids.

This healthy Keto Salmon Salad is packed with a ton of our favorite ingredients – mixed greens, Canadian bacon, hard boiled eggs, cherry tomatoes, cucumbers and avocado.

HOW TO MAKE THIS KETO SALMON SALAD:

• Start off by seasoning the salmon with salt, pepper and drizzle with olive oil and lemon.
• You can make the hard boiled eggs while your salmon is cooking or prep them ahead of time the night before. I usually like to make a large batch using this method to keep on hand during the week for breakfast or to add to my salads.
• Cook and crumble the bacon then grill, bake or pan fry the salmon.
• Prepare and assemble the remaining salad ingredients starting with the lettuce plus any other greens you like. Add eggs, grape tomatoes, avocado, cucumber, crumbled bacon and feta.
• Add any other toppings you like then drizzle with the simple vinaigrette right before serving

HOW CAN I CUSTOMIZE THIS KETO SALMON SALAD?

• Swap in your favorite vegetables or cheese
• For a Whole 30 and Paleo friendly option – leave out the cheese & swap the sour cream in the vinaigrette with tahini or mashed avocado instead.

MAKE AHEAD TIPS:

• Season the salmon the night before and store in the fridge in an airtight container or zip-top bag.
• Whisk together the dressing the night before and store in a sealed jar in the fridge.
• Wash and dry the lettuce and mixed greens and store in a large zip-top bag

More salads you might like:

Healthy Taco Salad (with Low Carb options)

Strawberry Spinach Salad with Avocado

Print

Keto Salmon Salad

Course Salad

Cuisine American

Keyword bacon, eggs, keto, low carb, salad, salmon

Prep Time 15 minutes

Cook Time 10 minutes

Total Time 25 minutes

Servings 2

Calories 217 kcal

Author Kelly

Ingredients

• 1 6-ounce salmon fillets
• salt and black pepper to taste
• 1/2 teaspoon garlic powder
• 1 tablespoons fresh lemon juice
• 1 tbsp olive oil
• 2 avocados , peeled pitted and cut into slices or chopped
• 4 cups mixed green lettuce chopped
• 2 hard boiled eggs peeled and sliced
• 5 slices bacon cooked and chopped
• 1 cup grape or cherry tomatoes halved
• 1/2 cucumber sliced in rounds or chopped
• 1/2 cup crumbled feta or blue cheese leave out for paleo or Whole 30

For the vinaigrette (or use your favorite low carb dressing)

• 3-4 tbsp apple cider vinegar
• 2 tbsp sour cream leave out for paleo or Whole 30 & swap in mashed avocado instead
• 1/2 tsp garlic powder
• 3 tbsp extra virgin olive oil or avocado oil
• Salt and pepper to taste

Instructions

1. Pat salmon dry. Rub both sides with olive oil and lemon juice. Season with salt, pepper and garlic powder.

To Grill Salmon:

1. Preheat grill to medium-high heat and cook for 4-5 minutes on each side or until the internal temperature reaches 62 F. Use a fork to flake the cooked salmon into bite-sized pieces and set aside.

To Broil Salmon:

1. Heat broiler and line a baking sheet with parchment paper (or foil). Place salmon on pan and broil 8 to 10 minutes or until fish flakes easily when tested with a fork.

Assemble the salad:

1. Whisk together all the ingredients for the vinaigrette. Drizzle 1 teaspoon over the sliced avocado (to prevent from browning).
2. In a large bowl, add the lettuce, then top with flaked salmon, eggs, avocado, bacon, tomatoes, cucumber and cheese. Drizzle with dressing right before serving.

Nutrition Facts

Keto Salmon Salad

Amount Per Serving (1 g)

Calories 217 Calories from Fat 126

% Daily Value*

Total Fat 14g 22%

Total Carbohydrates 2g 1%

Protein 17g 34%

* Percent Daily Values are based on a 2000 calorie diet.