Salmon Salad with Avocado and Spinach
Summer is here and with the weather warming up, I am all about the easy keto salads with tons of fresh veggies, some serious crunch, and health proteins and fats. And this salmon salad recipe hits all of those notes and then some!
It’s also a great way to get more fish and vegetables into your keto diet.
Let’s face it, sometimes we focus a bit too much on the bacon and steak. I love both of those foods and I could eat easily eat them every day. But while I consider them exceptionally healthy, I also know that balance is necessary.
And I adore salmon in every way. I am trying to get more fish into my diet and salmon is my go-to. It’s so easy to cook and there are so many great ways to serve it. Like my Garlic Butter Salmon recipe, which takes all of about 25 minutes to make, start to finish. It’s delicious in soups too, like this Smoked Salmon Chowder.
Yes, I do believe I could eat salmon every day too.
Salmon Avocado Salad – Inspiration
This recipe was actually inspired by a local pub called Jinx. I saw a lovely looking salad on their menu that included flaked cooked salmon tossed with avocado, greens, and a creamy dressing.
For some reason, I opted not to order it. I can’t remember why. Instead I ordered a rather lacklustre steak and I regretted that decision immensely. But that salad stayed on my mind and I knew I needed to make my own version some time.
I love big dinner salads. It’s fine and dandy to make a side salad to go with other recipes, but I also love a big huge plate of salad that acts as the main meal, with all the necessary nutrients in one go.
How to Serve Keto Salmon Avocado Salad
So incredibly simple. All you really need are some salad greens, some chopped veggies, and some cooked salmon. Layering it all on one big platter before serving makes a beautiful presentation.
You can make the creamy dill dressing in the recipe, which is totally dairy-free. You can also switch up the flavor profile with any dressing you prefer.
I am partial to the line of paleo dressings from Primal Kitchen. While it’s easy to make your own, I find that having bottled dressings on hand encourages even more salad eating. My kids are funny, they turn up their noses at my homemade dressings but they love the Italian Vinaigrette from Primal Kitchen.
If you wanted to give your salmon salad an Asian flair, you could pair it with the Sesame Ginger. Or go Southwestern and try the Cilantro Lime!
See how versatile this keto salad recipe is?
Easy Oven-Roasted Salmon
You will notice that I didn’t include how to cook the salmon in the recipe below. I wanted to leave that open to you. It’s a great way to use up any leftover salmon. You could also use grilled salmon, poached salmon, or even smoked salmon.
But one of my favorite ways is to simply roast the salmon in the oven. It’s incredibly easy and always results in tender, flaky salmon that isn’t dry or overcooked.
Here’s what you do:
- Preheat the oven to 425F.
- Place 2 tablespoons butter or oil in a glass baking dish large enough to hold the salmon. Set the dish in the oven as it preheats
- Pat the salmon dry with paper towels and sprinkle with salt and pepper.
- Remove the dish from the oven and add the salmon in a single layer. Brush the filet with some of the melted butter or oil from the pan.
- Roast 9 to 13 minutes, until the salmon flakes easily with a fork. The total time will depend on how thick your filet is.
That’s it. Perfect oven roasted salmon every time. Let it cool and serve over this delicious salmon avocado salad!
Place all the ingredients in a jar and shake vigorously to combine.
Place the spinach on a large serving platter or in a larbe bowl. Arrange the salmon, avocado, sliced radish, and onion rings overtop. You can also arrange individual salads on separate plates
Dress the whole salad or serve onto individual plates and pass the dressing at the table.