Salad In a Jar
Pack the salad in a jar and fill with delicious salmon or chicken and dressing for a quick low-carb lunch. Both handy and delicious! 1 servings Ingredients 28 g (120 ml) leafy greens ½ (7.5 g) scallion, sliced 1 (60 g) carrot 1 (200 g) avocado 28 g red bell peppers 28 g cherry tomatoes 110 g smoked salmon or rotisserie chicken 60 ml mayonnaise or vegan mayonnaise or olive oil Instructions Shred or chop the vegetables. First, put the dark leafy greens at the bottom of the jar. Add scallion, carrot, avocado, bell peppers and tomato in layers. Top with smoked salmon or grilled chicken. Add mayo right before serving. Tip! We have chosen to top our salad with smoked salmon and grilled chicken, but you can of course use your own favorite protein, boiled eggs, mackerel, or canned tuna fish, or any kind of cold cuts you want. Olives, nuts, seeds, and cheese cubes are great flavorful additions. Leafy greens such as spinach or arugula are great for this recipe. Iceberg lettuce or romaine works too. Green and red cabbage give a fresh crunch. Chopped broccoli or cauliflower also works great.
Low-carb cauliflower lasagna
How much do you love both pesto and salmon? If the answer is “more than pretty much anything in the world,” then this is the recipe for you! Bonus: It’s fast, keto, and gorgeous. What more can you want? Ingredients: • 650 g salmon, boneless fillets • 225 ml mayonnaise or sour cream • 1 tbsp (15 g) green pesto or red pesto • 175 ml (60 g) shredded Parmesan cheese • 450 g (3.5 liters) fresh spinach • 30 g butter or olive oil • salt and pepper Instructions: 1. Preheat the oven to 200°C. 2. Grease a baking dish with half of the butter or oil. Salt and pepper the salmon fillets and place them in the prepared baking dish, skin-side down. 3. Mix mayonnaise, pesto and parmesan cheese and spread over the salmon. 4. Bake for 15–20 minutes, or until the salmon is done and flakes easily with a fork.
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