Australian Keto Dinner Salad with Grilled Salmon and Avocado Cream

Ingredients

• 2 (6 oz) salmon fillets
• 1 tbsp olive oil
• Salt and pepper, to taste
• 4 cups mixed Australian baby greens
• 1 cup cherry tomatoes, halved
• 1/2 avocado, diced
• 1/2 cup shredded carrots
• 1/2 cup grated zucchini
• 1/4 cup toasted almonds
• 1 tbsp lemon juice
• 1/4 cup Greek yogurt
• 1/2 ripe avocado, pitted and peeled

Instructions

1. 1

   Preheat a grill or grill pan over medium heat. Brush the salmon fillets with olive oil and season with salt and pepper. Grill the salmon for 5-6 minutes per side, or until it flakes easily with a fork. Remove from the heat and let rest for a few minutes.

2. 2

   In a blender or food processor, combine the Greek yogurt, avocado, lemon juice, salt, and pepper. Blend until smooth and creamy. Set aside.

3. 3

   In a large salad bowl, combine the baby greens, cherry tomatoes, diced avocado, shredded carrots, grated zucchini, and toasted almonds. Toss gently to mix.

4. 4

   Drizzle the salad with the avocado cream dressing and toss again to evenly coat.

5. 5

   Place the grilled salmon fillets on top of the salad and serve immediately.