Did I mention I live on a pretty tight budget? Canned fish is the only way I can afford to eat fish. This Salmon or Tuna Salad is yummy and colourful, full of protein, and full of heart-healthy Omega-3 Fats. I try to have two meals a week featuring fish.
The cheese crisps are so simple to make, and they taste like the deliciously crispy, cheesy bits on pizza or casseroles that everyone fights over!
The secret to a good tuna or salmon salad is to allow the flavours get to know one another before tossing them on lettuce leaves. Don’t rush the process. I make this a good hour ahead of mealtime and assemble it right before serving. I prefer salmon over tuna salad, but you can use either fish in this recipe. As this salad is packed with protein and healthy fat, it should be considered a main meal of the day.
Keto Salmon or Tuna Salad with Cheese Crisps
Drained Wild-caught Tuna Fish or Salmon (212 g)
2 tbsp Mayonnaise (not low fat)
2 tsp full-fat sour cream if needed
1 tsp onion flakes
1/2 tsp Mrs Dash original
salt and pepper to taste
Mix the above and let sit in your fridge for at least 15 minutes to give the flavours a chance to blend.
Serve on a bed of 100g of washed, hand-torn romaine lettuce, with 20g of bell pepper, thinly sliced, Decorate with seven grape tomatoes and serve with Cheese Crisps. This salad is very low carb as long as you go easy on the tomatoes! One substantial serving
Nutritional Value for the Tuna Salad version, without crisps:
Net Carb 7.1
Preheat oven to 350F
Line a baking sheet with either a silicone baking sheet or parchment paper or tin foil (spray foil with a bit of Pam)
Shredded cheddar cheese or a mixture of cheddar and any hard cheese that can be shredded.
Don’t buy pre-shredded cheese if you are strict Keto. They add stuff to the shredded cheese to keep it from sticking together
Place one tbsp of shredded cheese at a time of the cheese mixture on your baking sheet.
Space well apart as this will spread.
Bake for about 10-15 minutes max, but watch your oven! The crisps should be golden brown all over, and the edges should be dark brown. Remove the sheet from oven. If there is a lot of grease on the crisps, blot it off with a paper towel. Carefully slide the cheese crisps onto a plate and allow them to cool. Store in an airtight container. These have a shelf life for about 3-4 days. They never last that long as they are addictive!
Nutritional Value varies depending on the cheese you use. Weigh the cheese before baking and use that weight as your guide to looking up the nutritional value.
©2016 Katherine Walden
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