Salmon + avocado salad with rainbow cauliflower


Before you read one bit further, I should warn you that this salad was born out of an attempted 2-week commitment to a really, really strict eating regimen – the keto diet.

Strict keto-dieters usually starve themselves all day, before breaking the self-imposed fast with a single avocado, and then a serving of fish. Later, they might eat a handful of macadamia nuts…Then, if they’re feeling indulgent, they’ll down a couple tablespoons of straight butter.

I’m exaggerating – sort of. This salad is a brave attempt at making a keto-friendly meal a bit creative, and palatable. It’s actually really good, and so, so pretty. Not sure if I should describe a salad as creamy, salty, and filling, but it’s all those things – and yet still feels light.

Serves one.


  • About a cup of rainbow cauliflower (I get mine frozen, from Trader Joe’s)
  • 4 1/2 tablespoons olive oil
  • Salt & pepper
  • 1 salmon fillet, skin-on
  • A couple handfuls of baby kale, or mixed greens
  • 1/2 avocado
  • Juice from 1/2 lemon
  • “Everything Bagel” seasoning from Trader Joe’s (If you can’t find it, sub in a pinch of sesame seeds and garlic salt)
  1. Preheat oven to 450 F. Season cauliflower with salt and pepper, and drizzle with 2 tablespoons olive oil. Spread out onto baking sheet, and set timer for 20 minutes.
  2. Meanwhile, season salmon fillet with salt and pepper and about 1/2 tablespoon of olive oil (set aside remaining olive oil to dress salad). Place on a piece of parchment paper or foil. About 8 minutes into the cauliflower bake, put salmon in oven. Bake for remaining 12 minutes, along with cauliflower.
  3. Remove cauliflower and salmon from oven. Place greens in a bowl. Slice avocado in half, scoop out a few pieces, and place onto greens.
  4. Break salmon into pieces and place onto the greens along with a handful of the cauliflower.
  5. Dress with lemon juice, remaining olive oil, and salt and pepper to taste.
  6. Sprinkle on the bagel seasoning.
  7. Eat.


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