Salmon & Avocado Salad with Quick-pickled Onions

Keto Salmon Avocado Salad

This sensational salmon & avocado salad boosts a combination of flavours and textures that make every mouthful perfect harmony! Small details like toasting the pumpkin seeds beforehand, quick-pickling the thinly-sliced red onions and using toasted sesame oil makes this salad sensational. I used equal amounts of watercress and pea shoots as I find watercress can be a slightly dominating flavour for this salad. If, however, you love the idea of smoked salmon, check out my Best-ever Smoked Salmon Salad on this site.

– – – – – – – – – – – – per serving – – – – – – – – – – – –
Carbs 5.1g
(3.7%); Fat 47g (76.9%); Protein 27g (19.4%)
– – – – – – – – – – – – – – – – – – – – – – – – – – – – – – –

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Print Recipe
Salmon & Avocado Salad with Quick-pickled Onions
A sensational salmon & avocado salad with myriad of flavours and textures, coming in at only 5.1g carbs per serving.
Salmon Avocado Salad
Votes: 6
Rating: 5
You:
Rate this recipe!
Course Light Meals, Main Dish
Cuisine General
Prep Time 15 minutes
Cook Time 10 minutes
Servings
people
Ingredients
  • 1/2 small red onion peeled and very thinly sliced
  • 1 TB red wine vinegar
  • 30 g pumpkin seeds
  • 1 TB olive oil or lard
  • 2 salmon fillets deboned
  • 1 lime halved
  • 30 g pea shoots
  • 30 g watercress
  • small handful coriander leaves
  • small handful small mint leaves
  • 1 TB toasted sesame oil
  • 1/2 large avocado peeled and sliced
  • 25 g full-fat feta cheese
Course Light Meals, Main Dish
Cuisine General
Prep Time 15 minutes
Cook Time 10 minutes
Servings
people
Ingredients
  • 1/2 small red onion peeled and very thinly sliced
  • 1 TB red wine vinegar
  • 30 g pumpkin seeds
  • 1 TB olive oil or lard
  • 2 salmon fillets deboned
  • 1 lime halved
  • 30 g pea shoots
  • 30 g watercress
  • small handful coriander leaves
  • small handful small mint leaves
  • 1 TB toasted sesame oil
  • 1/2 large avocado peeled and sliced
  • 25 g full-fat feta cheese
Salmon Avocado Salad
Votes: 6
Rating: 5
You:
Rate this recipe!
Instructions
  1. Place the thin slices of red onion into a little bowl and pour over the red wine vinegar. Toss gently to coat and set aside.
  2. Toast the pumpkin seeds in a hot, dry pan. Remove the seeds and set aside to cool.
  3. Using the same pan, heat the olive oil (or melt the lard) and grill the salmon skin-side down over high heat until crispy. Turn each one and reduce the heat to medium, allowing the salmon to gently cook through for another 3-4 minutes. Squeeze one of the lime halves over the salmon and remove the pan from the heat.
  4. In the meantime, combine the pea shoots, watercress, coriander and mint in a bowl and squeeze the second half of the lime over the salad. Add the sesame oil and toss well to coat. Divide the salad between two bowls.
  5. Serve the salmon and the sliced avocado with the salad and garnish the dish with the drained, quick-pickled red onions. Finish with a crumbling of feta and the toasted pumpkin seeds. Lush!
  6. The full macro-breakdown (and allergens) can be found further down this page (keep scrolling), as well as the link to PIN THE RECIPE (for those on Pinterest). There is also a comment facility, so do let me know how you get on...
Recipe Notes

Interesting note: Of all the vegetables, watercress is the most nutrient-packed per serving!

Since olive oil is somewhat unstable when heated, I do advise you select lard to fry food. It's inexpensive and can be found in the same aisle as butter.

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Summary
recipe image
Recipe
Salmon & Avocado Salad with Quick-pickled Onions
Author
Published On
Total Time
Average Rating
51star1star1star1star1star Based on 5 Review(s)
Macro Details per serving
3.7%      Carbs
19.4%    Protein
76.9%    Fat

Nutritional Information per serving
Calories                         547Kcal / 2288kJ
Fat                                 47g
 of which saturates        9.6g
Carbohydrates              5.1g (for my US readers, these are what you refer to as net carbs. See below*)
 of which sugars            1.7g
Fibre                              4.4g
Protein                           27g

*Note for US readers: The recipes on this site show the carbohydrates which should be counted on keto (in this case: it's 5.1g). Here in the UK, our nutritional breakdown information displays a carbohydrate count that has already had the dietary fibre subtracted (and displayed separately) - and its indicated this way throughout the site. In short, you need not subtract anything further.

Allergens
Milk
Sesame
Fish
Sulphites




See all the Seafood dishes on Fats of Life:

Sea Bass with Chili-lime Butter (Keto)
Fried Squid with Coriander & Chili (Keto; Paleo)
Pesto-stuffed Squid Tubes (Keto)
Coconut-dusted Fried Squid (Keto; Paleo)
Stuffed Squid (Keto)
Salmon Cream Cheese
Salmon & Cream Cheese Domes (Keto)
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Disclaimer: The nutritional analysis, macro and allergen breakdown of the recipes on this site are meticulously calculated using the cloud-based software NUTRITICS®. NUTRITICS® is fully approved by the relevant Trading Standards organizations and is EU and FDA-compliant. The author, Monya Kilian Palmer is trained in using this superior software in order to provide you accurate data. The author is not a medical professional and this website has been designed only to provide you with recipes to suit the keto lifestyle you have chosen and discussed with your GP. The macros calculations are provided as a courtesy to you based on Monya’s weighing of ingredients when creating the dishes. If Erythritol (a sugar polyol) has been used in any of the recipes, it has already been manually excluded from the final carbohydrate count for you.


 

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