Salmon Superfood Salad

Get your dose of anti-inflammatory, brain-boosting omega-3 fats alongside plenty of antioxidants in this colourful salmon salad.

Prep Time
15 mins
Cook Time
10 mins
1 Serve
Keto Salmon Superfood Salad


Step 1

Start with the dressing. In a bullet blender, blitz the avocado (approx. ½ medium fruit) with the yoghurt (approx. 2 tb), lemon zest, garlic, sea salt, pepper, and one tablespoon of the olive oil. Alternatively, use a fork and just make sure everything is mashed well and mixed until smooth. Set aside.


Step 2

Pour half the lemon juice (approx. 2 tsp) over the kale, and the remaining over the cabbage. Massage both with your hands to soften.


Step 3

Over a medium heat, add the remaining olive oil (approx. 2 tsp) and cook your salmon for 5-6 minutes on each side, or until cooked through.


Step 4

Build your salad by tossing the kale, cabbage, tomatoes, and spring onion; then transfer to your serving dish. Top with the salmon fillet, then sprinkle over the pepitas (approx. 1 tb), sunflower seeds (approx. 2 ½ tb) and parsley. Pour over dressing and enjoy.


  • 40g avocado
  • 40g Greek yoghurt
  • 1 pinch lemon zest
  • 1 clove garlic, crushed
  • 1 pinch black pepper
  • 1 pinch sea salt
  • 30mL extra-virgin olive oil
  • 20mL lemon juice
  • 85g kale, spines removed and shredded
  • 50g red cabbage, finely shredded
  • 110g skinless salmon fillet
  • 8 cherry tomatoes, halved
  • 1 spring onion, sliced
  • 10g pepitas
  • 10g sunflower seeds
  • 1 handfuls flat-leaf parsley

Per serve:

Energy: 854kcal. (3574kJ)

Fat: 75% (74g)

Protein: 15% (32g)

Carbohydrate: 5% (12g net carbs)

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