2avocados , peeled pitted and cut into slices or chopped
4cupsmixed green lettuce chopped
2hard boiled eggs peeled and sliced
5slicesbacon cooked and chopped
1cupgrape or cherry tomatoes halved
1/2cucumber sliced in rounds or chopped
1/2cupcrumbled feta or blue cheeseleave out for paleo or Whole 30
For the vinaigrette (or use your favorite low carb dressing)
3-4tbspapple cider vinegar
2tbspsour creamleave out for paleo or Whole 30 & swap in mashed avocado instead
1/2tspgarlic powder
3tbspextra virgin olive oil or avocado oil
Salt and pepper to taste
Instructions
Pat salmon dry. Rub both sides with olive oil and lemon juice. Season with salt, pepper and garlic powder.
To Grill Salmon:
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:
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:
Whisk together all the ingredients for the vinaigrette. Drizzle 1 teaspoon over the sliced avocado (to prevent from browning).
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 217Calories from Fat 126
% Daily Value*
Total Fat 14g22%
Total Carbohydrates 2g1%
Protein 17g34%
* Percent Daily Values are based on a 2000 calorie diet.