Chorizo and Smoked Salmon Salad

About

This Keto salad recipe is loaded with protein, fats and flavor. Our tasty low carb salad is prepared with peppery arugula, Spanish chorizo, juicy tomato, tender red onion, and smoked salmon. The salad is then topped with a simple chorizo oil dressing with a hint of lemon. This simple yet satiating low carb lunch is a great way to boost your daily fats.

Can I Use Mexican Chorizo?

We have used a smoky Spanish chorizo for this Keto salad recipe. Spanish chorizo is cured and can be eaten with or without cooking. Mexican chorizo is a spicy pork sausage that is raw and needs to be cooked. You can swap the Spanish chorizo for Mexican chorizo in this recipe in the same quantities if desired, reserving the spicy pan juices for the salad dressing. Please be sure to adjust your macros to account for any changes made to the original recipe.

Can I Use a Different Fish?

We have used smoked salmon for this low carb salad recipe as it is naturally rich in fats and flavor. If preferred, you can swap the smoked salmon for flaked, canned salmon. You could also use tuna instead if desired.

Ingredients

2 cup arugula
2 teaspoon lemon juice
1 ¾ oz fresh food spanish chorizo
1 ¾ ounce smoked salmon
1 ½ tablespoon extra virgin olive oil
1 large – 3" diameter tomato
½ small red onion
¼ teaspoon salt, sea salt
⅛ teaspoon black pepper

Instructions

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.
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.
Roughly tear the salmon and arrange over the salad. Sprinkle the crispy chorizo over the salad. Mix gently to combine.
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.