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prep time
15 min
cook time
10 min
ready time
25 min
Keto Salmon and Rice Salad with Tahini Dressing
This tasty Keto salad is packed with healthy fats and low carb veggies. Our low carb salad is prepared with cauliflower rice, lemon zest and juice, aromatic garlic, cooked flaked salmon, and drizzled with a dressing of yogurt, tahini, cumin, and olive oil. Perfect for low carb lunches or a light Keto dinner option.
Can I Make This Dairy-Free?
We have used natural yogurt blended with tahini, lemon juice, and olive oil to create our refreshing Keto salad dressing. If you would like to create a dairy-free alternative, you can substitute with a coconut milk yogurt in the same quantities. Please be sure to adjust your macros to reflect any changes made to the original recipe.
What Kind of Salmon Should I Use?
We have used pre-cooked salmon for this healthy Keto salad recipe. You can use any kind of pre-cooked salmon you prefer - homemade, store-bought, or even canned salmon. You can also use a cooked smoked salmon if desired for extra flavor.
Net Carbs
4.1 g
Fiber
3.6 g
Total Carbs
7.7 g
Protein
30.4 g
Fats
37.9 g
487 cals
#1 Low Carb & Keto Diet App Since 2010
Track macros, calories, and access top Keto recipes.
Ingredients
Salmon, Atlantic, wild, cooked
210 g
Cauliflower rice
2 cup
Arugula
2 cup
Extra virgin olive oil
2 tbsp
Tahini
1 tsp
Lemon Peel Or Zest Raw
1 tsp
Yogurt
1 tbsp
Lemon juice
1 tsp
Garlic
1 clove
Extra virgin olive oil
2 tbsp
Cumin, ground
0.25 tsp
Salt, sea salt
0.5 tsp
Black pepper
0.13 tsp
Recipe Steps
steps 4
25 min
Step 1
Crush the garlic. Heat the olive oil in a saucepan over a low heat. Add the garlic and sweat gently for a minute or two until tender and fragrant.Step 2
Add the cauliflower rice to the saucepan with the garlic. Add the lemon zest and a pinch of salt and pepper. Stir well to combine. Add a tablespoon of water to the pan and cook for 3-4 minutes until the rice is tender and hot through and no liquid remains. Set aside to cool a little.Step 3
To prepare the dressing, add the yogurt to a small bowl along with the tahini, olive oil, lemon juice, cumin, and a good pinch of salt and pepper. Whisk to combine until smooth. Add 2 tablespoons of water and mix again. Taste and adjust seasonings as desired.Step 4
Add the arugula to a large salad/serving bowl. Add the cauliflower rice and flake in the cooked salmon. Drizzle over the tahini yogurt dressing. Toss to combine and serve.
