Keto Chorizo and Smoked Salmon Salad
How to Make It
Step 1
Heat a tablespoon of olive oil in a skillet over a medium heat. Roughly chop the chorizo. Add the chorizo to the skillet. Pan fry until hot through, golden all over, crispy and releasing its juices. Remove the chorizo from the skillet with a slotted spoon and set aside. Pour the pan juices into a small bowl.
Step 2
Thinly slice the onion and cut the tomato into wedges. Add 2 packed cups of arugula to a large salad/serving bowl. Season with a little salt and pepper and toss to combine.
Step 3
Roughly tear the salmon and arrange over the salad. Sprinkle the crispy chorizo over the salad. Mix gently to combine.
Step 4
Add the remaining olive oil to the reserved chorizo oil. Add the lemon juice and a pinch of salt and pepper. Stir well. Taste and adjust, adding more lemon, seasoning or oil if desired. Drizzle the dressing over the salad to serve.
Ingredients
- Arugula – 2 cup
- Lemon juice – 2 teaspoon
- Chorizo – 1.75 oz
- Smoked salmon – 1.75 ounce
- Extra virgin olive oil – 1.5 tablespoon
- Tomato – 1 large – 3″ diameter
- Red onion – 0.5 small
- Salt, sea salt – 0.25 teaspoon
- Black pepper – 0.13 teaspoon