Keto Salmon Salad
This salmon salad is loaded with roasted sweet potato croutons, avocado, pickled onions and dressed in a light lemon vinaigrette!
Ingredients
For The Salad
- 8 oz. salmon cooked and flaked*
- 3 cups cucumber chopped
- 3 cups red bell peppers chopped
- ¾ cup red onions chopped
- 1 medium avocado chopped
- 4 cups lettuce chopped
- 1 tbsp fresh parsley chopped
For The Dressing
- 1.5 tbsp freshly squeezed lemon juice
- 3 tbsp extra virgin olive oil
- Salt and fresh ground black pepper to taste
Instructions
- In a large salad bowl, add the salmon, cucumber, red bell peppers, red onions, avocado and lettuce. Mix everything together until combined.
- In a mason jar, pour the freshly squeezed lemon juice and olive oil. Add salt and pepper and whisk everything. Continue to whisk while streaming in the olive oil*.
- Taste the dressing to check the seasoning and pour over the salad. Enjoy!
Notes
Notes:
- To make the salmon, preheat the oven to 400°F. Line a baking sheet with parchment paper or a silicone mat. Place salmon on the baking sheet, skin-side down, season with salt and pepper, and bake for 10 to 12 minutes. Remove from the oven and let it cool down. Flake flesh and set aside.
- If you do not want to cook fresh salmon, you can use canned salmon.
- Try to use freshly squeezed lemon juice as bottled juice does not have the same bright taste.
- To store: Store leftover salmon in the fridge in an airtight container for up to 4 days. This dressing stays good in the fridge in a sealed container for about 5 days.
- To freeze: Freeze cooked salmon in a freezer-safe bag once the fillets have reached room temperature. Freeze for up to 4 months.