Easy avocado & salmon salad recipe that is keto, paleo & low carb. Creamy avocado & lime sauce makes it a perfect quick lunch.
Avo + Salmon = Love
Avocado and salmon (or trout) is one of my favorite combinations! All the good fats and freshness is all I need to make me happy. I can always feel the power after I have finished the salad bowl. It clears up my skin and is good for my digestion. It’s like the must-have salad for me what I want quite often. It’s one of my all-time favorite lunch. No questions asked.
Avocado & Salmon Salad Recipe (Paleo, Low Carb, Keto, Dairy-Free)
Serve for 2
Time: 7-10 minutes
Nutritional information (per serving): 337,1 kcal, Protein: 22,9 g, Net Carbs: 4,6 g, Fat: 23,0 g
- 4 handfuls of green salad leaves (such as spinach)
- 8-10 cherry tomatoes
- 150 g raw salted salmon* or smoked salmon
- 2 small avocados
- 2 tbsp freshly squeezed lemon juice
- salt, pepper
- 2 tsp sesame seeds (black or white)
- Some lemon juice for serving
- Smash avocado with a fork and season with lemon, salt and pepper.
- Add green leaves and cherry tomatoes on the plate.
- Cover salad with avocado sauce and add sliced salmon.
- Drizzle with lemon juice and decorate with sesame seeds.
*I usually make my own raw salted salmon. However, if you are busy, then you can always buy one. I prefer my own because it’s usually fresher and tastes better. Also, there isn’t any sugar or other preservatives inside the fish. In addition, it’s 2-3 times cheaper! Especially when you fillet your own fish. In addition, I can have a nice fresh salted salmon or trout for more than 4 days and it’s perfect for breakfast and lunch! It’s quite hard to measure all the salt in this recipe because I usually put as much as I feel like it.
Homemade Raw Salted Salmon Recipe
Preparation: 5 minutes
Time in Total: 6 hours 5 minutes
- 350 g very fresh & good quality salmon (or trout)
- 1-2 tbsp (I used 17 g) sea salt**
- pinch of pepper
- 1 tsp extra virgin olive oil
- Take about 350 g of salmon or trout and put it into an airtight container
- Cover the fish with salt (about 15-17 g) evenly (look at the notes)
- Add some black pepper and olive oil
- Leave it for 6 hours in the refrigerator or overnight
- Slice and serve***
**Don’t use ground sea salt. The salt will melt while the fish marinates. The salt pieces should be about as big as quinoa. Not bigger because big pieces aren’t going to melt evenly.
*** You can slice the fish before and then it will be ready sooner. However, I usually don’t do that because it stays better when it’s not sliced. For example, if I slice it, then it goes off about 1-2 days. If it’s not sliced, then it stays up to 4 days or more depends on how fresh the fish was at first place.
Also, you can use fresh lemon juice as well. Many like to use sugar as well because it makes it nicer. However, I rather skip that part. Also, I like to put the lemon last minute on top of the salad because the fish goes off quicker when you use the lemon straight away!