Keto Salmon and Rice Salad with Tahini Dressing
How to Make It
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.
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