This Salmon Caesar Salad is simple, fresh, and keto-friendly. This delicious salad comes together in just a few minutes with a quick keto Caesar salad dressing. This post is brought to you in collaboration with StarKist E.V.O.O.™
Caesar salad is one of those things that is just so good when it’s freshly made.
Creamy. Tangy. Savory. Cheese-y. Crisp. Yes. All of those things.
You ever notice how Caesar salad is always so much better when you get it at a good restaurant or you make it yourself? Those prepared salad kits just don’t cut it.
A lot of people find making Caesar salad intimidating, but I promise it’s not.
This is probably because of the idea that you need to make an emulsion for most recipes (basically a homemade mayonnaise) with raw egg yolks and oil.
But guess what? You can also cheat this by using a super high-quality store-bought mayo (I recommend an olive oil mayo).
This makes whipping up a homemade Caesar salad dressing quick and easy.
Pescatarian Protein and a Dose of Omega-3s
While this salad is most typically topped with chicken, a good salmon Caesar salad is my favorite variety.
It keeps this salad pescatarian, and I find that salmon plays off the savory anchovies in the dressing much better.
Searing up a piece of salmon is not my favorite way to spend a lunch break, however, which is why I love StarKist E.V.O.O.™ tuna or salmon pouches.
StarKist E.V.O.O.™ pouches are packed in cold-pressed extra virgin olive oil with just a few simple ingredients. These pouches are keto, paleo, Whole30, and Mediterranean diet-friendly. They’re a good source of protein and Omega-3s and are gluten-, soy-, and GMO-free.
These pouches are also a great option for those looking eat less red meat and more fish, and are a perfect meatless option during Lent.
StarKist E.V.O.O.™ Wild-Caught Pink Salmon in Extra Virgin Olive Oil makes this salmon Caesar salad easy and delicious!
How to Make Keto Caesar Salad Dressing
Caesar salad dressing is naturally high in fat and low in carbs, making it a good option for keto diets.
A classic staple to Caesar salad dressing is Worcestershire sauce, which does contain sugar. We use a very small amount, but you can leave it out altogether or replace it with coconut aminos.
Our keto Caesar salad dressing includes just a few simple ingredients:
- Anchovies packed in olive oil
- Olive oil mayonnaise
- Olive oil
- Romano cheese
- Dijon mustard
- Lemon juice
- Worcestershire sauce (or coconut aminos)
- Sea salt
How to Make a Caesar Salad Keto-Friendly
The beloved Caesar salad can be made keto-friendly with just a few swaps.
One of the biggest is nixing the croutons.
But croutons add such a nice balance to this classic salad. You really need that crunch and texture to balance out the creaminess.
So instead of croutons, I like to make cheese crisps. These are so easy to make and are only two ingredients (freshly grated Romano cheese and black pepper). They’re ready in just 5 minutes!
They add a really nice crisp and texture to the salad.
For even more texture, this salmon Caesar salad also includes crisp veggies like cucumber and radish. Don’t be afraid to add extra veggies here!
Finally, salmon adds plenty of protein and a bit of avocado adds healthy fats and extra richness.
We hope that you make and enjoy this Keto Salmon Caesar Salad! Check out our other salad recipes and let us know what your favorite version of this classic salad is below!Print
This Salmon Caesar Salad is simple, fresh, and keto-friendly. This delicious salad comes together in just a few minutes with a quick keto Caesar salad dressing.
For the dressing:
- 2 anchovies packed in olive oil
- 1 garlic clove, minced
- 1/2 cup high-quality mayonnaise
- 1/2 teaspoon Dijon mustard
- 2 tablespoons extra virgin olive oil
- 2 tablespoons fresh lemon juice
- 2 teaspoons Worcestershire sauce (or coconut aminos)
- 1/4 cup freshly grated Romano cheese
- Sea salt and black pepper, to taste
For the Cheese Crisps:
- 3/4 cup freshly grated Romano cheese
- Black pepper
For the Salad:
- 2 bunches romaine lettuce, chopped
- 1 large cucumber, sliced
- 4 radishes, thinly sliced
- 2 avocados, sliced
- 4 pouches StarKist E.V.O.O.™ Wild-Caught Pink Salmon in Extra Virgin Olive Oil
- Cheese crisps, for serving
- Grated Romano, for serving
- Caesar dressing
Make the Cheese Crisps:
- Preheat the oven to 400°F. Line a large baking sheet with parchment paper.
- Using a tablespoon, spoon the grated cheese on the baking sheet and gently flatten the mounds to form circles. Make 12 cheese circles and sprinkle them with freshly ground black pepper.
- Bake until crisp and golden, about 5 minutes, rotating the tray halfway through. Let cool and use a small offset spatula to lift them from the tray once cool.
Make the Dressing:
- Using a mortar and pestle, grind the anchovies and garlic with a generous pinch of sea salt. Form a smooth paste.
- Whisk the paste into the mayonnaise. Whisk in the mustard, olive oil, lemon juice, Worcestershire sauce, and cheese. Season to taste with salt and pepper.
Assemble the Salad:
- Toss the lettuce with the cucumbers and your desired amount of dressing.
- Evenly divide the lettuce between 6 bowls and top with an even amount of salmon, radish, avocado, and 2 cheese crisps. Garnish with additional grated cheese.
- Serving Size: 1 serving
- Calories: 496
- Sugar: 4.5g
- Sodium: 977mg
- Fat: 40g
- Saturated Fat: 8.9g
- Carbohydrates: 18g
- Fiber: 6g
- Protein: 19.5g
- Cholesterol: 45mg
This is a sponsored post written by me on behalf of StarKist E.V.O.O.™