Leigh

Low carb cheesecake

Posted on by Leigh

Low carb cheesecake

Print Pin Rate
Prep Time: 10 minutes
Cook Time: 55 minutes
Refrigerate: 5 hours
Total Time: 6 hours 5 minutes
Servings: 8 people
Calories: 442kcal

Ingredients

For the Crust

  • 150 g almond flour
  • 50 g melted butter
  • 2 tbsp erythritol

For the Filling

  • 500 g cream cheese (full-fat)
  • 150 g granulated erythritol
  • 2 large eggs
  • 200 g sour cream
  • 1 tsp vanilla extract
  • 1 lemon zested (optional)

Instructions

  • Preheat your oven to 160°C (320°F).
  • In a mixing bowl, combine the almond flour, melted butter, and sweetener for the crust. Mix until it forms a crumbly texture.
  • Press the crust mixture into the bottom of a greased 8-inch (20cm) springform pan to form an even layer. You can use the back of a spoon to help press it down.
  • Bake the crust in the preheated oven for about 10 minutes or until it starts to turn golden. Remove from the oven and let it cool while you prepare the filling. Leave the oven on.
  • In a separate mixing bowl, beat the cream cheese until it's smooth and creamy.
  • Add the sweetener, eggs, sour cream, vanilla extract, and lemon zest (if using) to the cream cheese. Mix until all the ingredients are well combined and the filling is smooth.
  • Pour the cheesecake filling over the cooled crust in the springform pan.
  • Place the cheesecake back in the oven and bake at 160°C (320°F) for about 45 minutes, or until the edges are set but the center still has a slight jiggle.
  • Turn off the oven and crack the oven door open. Allow the cheesecake to cool in the oven for an hour.
  • After cooling in the oven, remove the cheesecake and refrigerate it for at least 4 hours, or overnight for best results.
  • Once the cheesecake is well chilled, you can optionally top it with fresh berries or a low-carb berry sauce.
  • Slice and serve your low-carb cheesecake, and enjoy!
    Please note that the nutritional information may vary based on the specific brands of ingredients you use and any optional toppings or modifications. Always check the labels and calculate the exact macros for your recipe if you have specific dietary requirements.
Nutrition Facts
Low carb cheesecake
Serving Size
 
1 Serving
Amount per Serving
Calories
442
% Daily Value*
Fat
 
42
g
65
%
Saturated Fat
 
19
g
119
%
Trans Fat
 
0.2
g
Polyunsaturated Fat
 
2
g
Monounsaturated Fat
 
8
g
Cholesterol
 
138
mg
46
%
Sodium
 
262
mg
11
%
Potassium
 
152
mg
4
%
Carbohydrates
 
32
g
11
%
Fiber
 
2
g
8
%
Sugar
 
4
g
4
%
Protein
 
10
g
20
%
Vitamin A
 
1222
IU
24
%
Vitamin C
 
7
mg
8
%
Calcium
 
137
mg
14
%
Iron
 
1
mg
6
%
* Percent Daily Values are based on a 2000 calorie diet.
Leigh

Lemon bars

Posted on by Leigh

Lemon bars

Print Pin Rate
Prep Time: 15 minutes
Refrigerate: 2 hours
Servings: 4 people
Calories: 594kcal

Ingredients

For the Crust

  • 150 g almond flour
  • 50 g coconut flour
  • 75 g powdered erythritol
  • 1/4 tsp salt
  • 120 g unsalted butter melted

For the Lemon Filling

  • 4 large eggs
  • 150 g powdered erythritol
  • 2 lemons zested
  • 150 ml lemon juice
  • 2 tbsp coconut flour
  • 1/2 tbsp unflavored gelatin powder
  • 1/4 tsp salt

Instructions

For the Crust

  • In a mixing bowl, combine the almond flour, coconut flour, powdered erythritol, and a pinch of salt.
  • Melt the unsalted butter and add it to the dry ingredients. Mix until a crumbly dough forms.
  • Line an 8×8-inch (20x20cm) square baking dish with parchment paper, leaving some overhang on the sides.
  • Press the dough evenly into the bottom of the lined baking dish to form the crust. You can use the back of a spoon or your fingers to do this.
  • Place the crust in the refrigerator while you prepare the lemon filling.

For the Lemon Filling

  • In a separate bowl, whisk together the eggs, powdered erythritol, lemon zest, lemon juice, coconut flour, unflavored gelatin (if using), and a pinch of salt until well combined.
  • Pour the lemon filling mixture over the chilled crust.
  • Refrigerate the bars for at least 2-3 hours, or until they are set and firm.
  • Once set, lift the bars out of the baking dish using the parchment paper overhang and transfer them to a cutting board.
  • Cut into squares or bars.
  • Optionally, dust the top with a little powdered erythritol before serving.
  • Store any leftovers in the refrigerator in an airtight container.
Nutrition Facts
Lemon bars
Serving Size
 
1 Serving
Amount per Serving
Calories
594
% Daily Value*
Fat
 
50
g
77
%
Saturated Fat
 
21
g
131
%
Trans Fat
 
1
g
Polyunsaturated Fat
 
2
g
Monounsaturated Fat
 
8
g
Cholesterol
 
251
mg
84
%
Sodium
 
406
mg
18
%
Potassium
 
191
mg
5
%
Carbohydrates
 
81
g
27
%
Fiber
 
11
g
46
%
Sugar
 
5
g
6
%
Protein
 
18
g
36
%
Vitamin A
 
1034
IU
21
%
Vitamin C
 
44
mg
53
%
Calcium
 
131
mg
13
%
Iron
 
3
mg
17
%
* Percent Daily Values are based on a 2000 calorie diet.
Leigh

Keto chocolate avo pudding

Posted on by Leigh

Keto chocolate avo pudding

Print Pin Rate
Prep Time: 10 minutes
Refrigerate: 30 minutes
Total Time: 40 minutes
Servings: 4 people
Calories: 228kcal

Ingredients

  • 2 avocados
  • 60 g unsweetened cocoa powder
  • 60 ml coconut milk
  • 60 ml almond milk
  • 60 g powdered erythritol or your preferred keto sweetener
  • 1 tsp vanilla extract
  • 1/4 tsp salt

Optional toppings for garnish

  • whipped cream
  • chopped nuts
  • raspberries

Instructions

  • Cut the avocados in half, remove the pit, and scoop out the flesh into a food processor or blender.
  • Add the unsweetened cocoa powder, coconut milk, almond milk, powdered erythritol (adjust the amount to your desired level of sweetness), vanilla extract, and a pinch of salt to the avocados.
  • Blend everything together until smooth and creamy. You may need to stop and scrape down the sides of the blender or food processor a few times to ensure everything is well combined.
  • Taste the mixture and adjust the sweetness if necessary by adding more powdered erythritol.
  • Once the pudding is smooth and sweetened to your liking, transfer it to serving bowls or glasses.
  • Cover and refrigerate for at least 30 minutes to chill and allow the flavors to meld.
  • Before serving, you can garnish your keto chocolate avocado pudding with whipped cream, chopped nuts, or fresh raspberries if desired.
  • Enjoy your delicious and healthy keto chocolate avocado pudding!
Nutrition Facts
Keto chocolate avo pudding
Serving Size
 
1 Serving
Amount per Serving
Calories
228
% Daily Value*
Fat
 
20
g
31
%
Saturated Fat
 
6
g
38
%
Polyunsaturated Fat
 
2
g
Monounsaturated Fat
 
11
g
Sodium
 
180
mg
8
%
Potassium
 
748
mg
21
%
Carbohydrates
 
33
g
11
%
Fiber
 
12
g
50
%
Sugar
 
1
g
1
%
Protein
 
5
g
10
%
Vitamin A
 
147
IU
3
%
Vitamin C
 
10
mg
12
%
Calcium
 
53
mg
5
%
Iron
 
3
mg
17
%
* Percent Daily Values are based on a 2000 calorie diet.
Leigh

Chocolate almond fudge

Posted on by Leigh

Chocolate almond fudge

Print Pin Rate
Prep Time: 5 minutes
Cook Time: 5 minutes
Refrigerate: 3 hours
Total Time: 3 hours 10 minutes
Servings: 24 pieces
Calories: 100kcal

Ingredients

  • 200 g dark chocolate (at least 70% cocoa)
  • 100 g almond butter
  • 50 g coconut oil
  • 30 g powdered erythritol or another low-carb sweetener of your choice
  • 30 g chopped almonds
  • 1/2 tsp vanilla extract
  • 1/4 tsp salt

Instructions

  • Line a small square or rectangular baking dish (about 20cm x 20cm) with parchment paper, leaving some overhang on the sides for easy removal.
  • In a microwave-safe bowl or a small saucepan, melt the dark chocolate and coconut oil together. If using a microwave, heat in 20-second intervals, stirring each time until the mixture is smooth and well combined. If using a saucepan, melt the chocolate and coconut oil over low heat, stirring continuously. Remove from heat once melted.
  • Stir in the almond butter, powdered erythritol, vanilla extract, and a pinch of salt into the melted chocolate mixture. Mix until smooth and well combined.
  • Pour the mixture into the prepared baking dish and spread it out evenly.
  • Sprinkle the chopped almonds over the top of the fudge mixture, gently pressing them in.
  • Place the baking dish in the refrigerator and let the fudge set for at least 2-3 hours, or until it's firm.
  • Once the fudge is set, use the parchment paper overhangs to lift it out of the dish. Place it on a cutting board and cut it into small squares or bars.
  • Store the low-carb chocolate almond fudge in an airtight container in the refrigerator to keep it firm, especially in warm weather.
    Enjoy your delicious low-carb chocolate almond fudge as a guilt-free treat! Remember that the nutritional values may vary depending on the specific brands and ingredients you use, so be sure to check the labels for accurate carb counts if you're following a strict low-carb diet.
Nutrition Facts
Chocolate almond fudge
Serving Size
 
1 Serving
Amount per Serving
Calories
100
% Daily Value*
Fat
 
9
g
14
%
Saturated Fat
 
4
g
25
%
Trans Fat
 
0.003
g
Polyunsaturated Fat
 
1
g
Monounsaturated Fat
 
3
g
Cholesterol
 
0.3
mg
0
%
Sodium
 
27
mg
1
%
Potassium
 
100
mg
3
%
Carbohydrates
 
6
g
2
%
Fiber
 
1
g
4
%
Sugar
 
2
g
2
%
Protein
 
2
g
4
%
Vitamin A
 
3
IU
0
%
Calcium
 
24
mg
2
%
Iron
 
1
mg
6
%
* Percent Daily Values are based on a 2000 calorie diet.
Leigh

Garlic butter baked salmon

Posted on by Leigh

Garlic butter baked salmon

Print Pin Rate
Course: Supper
Prep Time: 5 minutes
Cook Time: 15 minutes
Total Time: 20 minutes
Servings: 4 people
Calories: 355kcal

Ingredients

  • 4 salmon fillets (about 150-200g each)
  • 60 g unsalted butter
  • 4 garlic cloves minced
  • 1 tbsp fresh parsley chopped
  • 1 tbsp fresh lemon juice
  • olive oil for greasing
  • salt to taste
  • pepper to taste
  • lemon slices and fresh parsley for garnish (optional)

Instructions

  • Preheat your oven to 180°C (350°F).
  • Rinse the salmon fillets under cold water and pat them dry with paper towels. Place them on a baking sheet lined with parchment paper or lightly greased with olive oil.
  • In a small saucepan, melt the unsalted butter over low heat. Add the minced garlic and cook for about 1-2 minutes, or until the garlic becomes fragrant. Be careful not to let it brown.
  • Stir in the chopped fresh parsley and lemon juice into the melted butter and garlic mixture. Season with salt and black pepper to taste.
  • Drizzle the garlic butter mixture evenly over the salmon fillets.
  • Place the baking sheet with the salmon in the preheated oven and bake for about 12 minutes, or until the salmon flakes easily with a fork and is cooked to your desired level of doneness. Cooking times may vary depending on the thickness of your salmon fillets, so keep an eye on them.
  • Once the salmon is done, remove it from the oven and garnish with lemon slices and additional fresh parsley if desired.
  • Serve the garlic butter baked salmon hot with your favorite side dishes, such as steamed vegetables, rice, or a fresh salad.
    Enjoy your delicious garlic butter baked salmon!
Nutrition Facts
Garlic butter baked salmon
Serving Size
 
1 Serving
Amount per Serving
Calories
355
% Daily Value*
Fat
 
23
g
35
%
Saturated Fat
 
9
g
56
%
Trans Fat
 
0.5
g
Polyunsaturated Fat
 
5
g
Monounsaturated Fat
 
7
g
Cholesterol
 
126
mg
42
%
Sodium
 
78
mg
3
%
Potassium
 
858
mg
25
%
Carbohydrates
 
1
g
0
%
Fiber
 
0.1
g
0
%
Sugar
 
0.1
g
0
%
Protein
 
34
g
68
%
Vitamin A
 
529
IU
11
%
Vitamin C
 
4
mg
5
%
Calcium
 
31
mg
3
%
Iron
 
1
mg
6
%
* Percent Daily Values are based on a 2000 calorie diet.
Leigh

Buffalo grilled chicken with cucumber salad

Posted on by Leigh

Buffalo grilled chicken with cucumber salad

Print Pin Rate
Course: Supper
Prep Time: 5 minutes
Cook Time: 10 minutes
Refrigerate: 30 minutes
Total Time: 45 minutes
Servings: 4 people
Calories: 525kcal

Ingredients

Buffalo Grilled Chicken

  • 4 chicken breasts boneless and skinless
  • 1/2 cup buffalo sauce (you can use store-bought or make your own)
  • cooking oil
  • salt to taste
  • pepper to taste

Cucumber Salad

  • 2 cucumbers thinly sliced
  • 1/2 red onion thinly sliced
  • 1/4 cup fresh dill thinly sliced
  • 1/4 cup feta cheese crumbled (optional)
  • 1/4 cup plain Greek yoghurt
  • 2 tbsp lemon juice
  • 1 tbsp olive oil
  • salt to taste
  • pepper to taste

Instructions

Start by marinating the chicken:

  • Season the chicken breasts with salt and pepper.
  • Place the chicken breasts in a resealable plastic bag or a shallow dish and pour the buffalo sauce over them.
  • Seal the bag or cover the dish and refrigerate for at least 30 minutes (or longer for more flavor).

While the chicken is marinating, prepare the cucumber salad:

  • In a large bowl, combine the sliced cucumbers, red onion, and chopped dill.
  • In a separate small bowl, whisk together the Greek yogurt, lemon juice, and olive oil.
  • Pour the yogurt dressing over the cucumber mixture and toss everything together.
  • Season the salad with salt and pepper to taste.
  • If desired, sprinkle crumbled feta cheese on top.
  • Preheat your grill to medium-high heat. Brush the grates with oil to prevent sticking.
  • Grill the marinated chicken breasts for about 6-8 minutes per side, or until they are cooked through and have nice grill marks. The internal temperature of the chicken should reach 165°F (74°C).
  • Once the chicken is done, remove it from the grill and let it rest for a few minutes.
  • Serve the buffalo grilled chicken hot with the refreshing cucumber salad on the side.
    You can also serve this dish with some crusty bread or rice if you prefer a heartier meal. Enjoy your buffalo grilled chicken with cucumber salad!
Nutrition Facts
Buffalo grilled chicken with cucumber salad
Serving Size
 
1 Serving
Amount per Serving
Calories
525
% Daily Value*
Fat
 
36
g
55
%
Saturated Fat
 
11
g
69
%
Trans Fat
 
0.2
g
Polyunsaturated Fat
 
7
g
Monounsaturated Fat
 
16
g
Cholesterol
 
160
mg
53
%
Sodium
 
1237
mg
54
%
Potassium
 
639
mg
18
%
Carbohydrates
 
6
g
2
%
Fiber
 
1
g
4
%
Sugar
 
3
g
3
%
Protein
 
41
g
82
%
Vitamin A
 
679
IU
14
%
Vitamin C
 
15
mg
18
%
Calcium
 
119
mg
12
%
Iron
 
2
mg
11
%
* Percent Daily Values are based on a 2000 calorie diet.
Leigh

Lemon pepper salmon

Posted on by Leigh

Lemon pepper salmon

Print Pin Rate
Course: Supper
Prep Time: 5 minutes
Cook Time: 12 minutes
Marinate: 30 minutes
Total Time: 47 minutes
Servings: 4 people
Calories: 323kcal

Ingredients

  • 4 salmon fillets
  • 2 lemons
  • 2 tbsp olive oil
  • 1 tsp ground black pepper
  • 1 tsp salt
  • 2 garlic cloves minced
  • fresh parsley for garnish (optional)

Instructions

  • Preheat your oven to 200°C (392°F).
  • Wash the lemons thoroughly and zest one of them. Then, juice both lemons to get about 60 ml of lemon juice.
  • In a small bowl, combine the lemon zest, lemon juice, olive oil, minced garlic (if using), salt, and black pepper. Mix well to create the lemon pepper marinade.
  • Place the salmon fillets in a shallow dish or a resealable plastic bag and pour the marinade over them. Make sure the salmon is coated evenly. Allow it to marinate for about 15-30 minutes in the refrigerator. You can also marinate it longer for a more intense flavor.
  • While the salmon is marinating, prepare a baking sheet lined with parchment paper or lightly greased.
  • Transfer the marinated salmon fillets to the prepared baking sheet, skin side down.
  • Bake the salmon in the preheated oven for 12 minutes, or until it flakes easily with a fork. The exact cooking time may vary depending on the thickness of your salmon fillets, so keep an eye on them to avoid overcooking.
  • Once the salmon is cooked through, remove it from the oven and garnish with fresh parsley if desired.
  • Serve your lemon pepper salmon hot with your favorite side dishes, such as steamed vegetables, rice, or a fresh salad.
    Enjoy your delicious lemon pepper salmon!
Nutrition Facts
Lemon pepper salmon
Serving Size
 
1 Serving
Amount per Serving
Calories
323
% Daily Value*
Fat
 
18
g
28
%
Saturated Fat
 
3
g
19
%
Polyunsaturated Fat
 
5
g
Monounsaturated Fat
 
9
g
Cholesterol
 
94
mg
31
%
Sodium
 
666
mg
29
%
Potassium
 
920
mg
26
%
Carbohydrates
 
6
g
2
%
Fiber
 
2
g
8
%
Sugar
 
1
g
1
%
Protein
 
34
g
68
%
Vitamin A
 
83
IU
2
%
Vitamin C
 
29
mg
35
%
Calcium
 
40
mg
4
%
Iron
 
2
mg
11
%
* Percent Daily Values are based on a 2000 calorie diet.
Leigh

Lettuce beef tacos

Posted on by Leigh

Lettuce beef tacos

Print Pin Rate
Course: Supper
Prep Time: 5 minutes
Cook Time: 20 minutes
Total Time: 25 minutes
Servings: 4 people
Calories: 655kcal

Ingredients

Beef Filling

  • 500 g beef mince
  • 1 small onion finely chopped
  • 2 garlic cloves minced
  • 1 tsp ground cumin
  • 1 tsp chili powder
  • 1/2 tsp paprika
  • 1 tbsp vegetable oil
  • salt
  • pepper

Taco Toppings

  • 8 large lettuce leaves
  • 200 g cheese grated
  • 1 large tomato diced
  • 1/2 cup sour cream
  • 1/2 cup salsa
  • fresh cilantro leaves for garnish
  • lime wedges for serving

Taco Seasoning

  • 1 tsp chili powder
  • 1/2 tsp paprika
  • 1/2 tsp ground cumin
  • 1/4 tsp garlic powder
  • 1/4 tsp onion powder
  • 1/4 tsp dried origanum
  • 1/4 tsp salt
  • 1/4 tsp black pepper

Instructions

  • In a large skillet, heat the vegetable oil over medium-high heat.
  • Add the chopped onions and minced garlic to the skillet. Sauté for 2-3 minutes until they become fragrant and translucent.
  • Add the ground beef to the skillet and cook, breaking it apart with a spatula, until it's browned and cooked through. Drain any excess fat if needed.
  • Sprinkle the ground cumin, chili powder, paprika, salt, and pepper (or use the taco seasoning mix) over the cooked beef. Stir well to evenly coat the beef with the spices. Cook for another 2-3 minutes to allow the flavors to meld. Remove from heat.
  • Wash and prepare the lettuce leaves. Pat them dry with a paper towel.
  • To assemble the tacos, place a spoonful of the seasoned beef mixture onto each lettuce leaf.
  • Top the beef with grated cheese, diced tomato, and a dollop of sour cream.
  • Add salsa on top for an extra kick.
  • Garnish with fresh cilantro leaves and serve with lime wedges on the side.
  • Enjoy your delicious lettuce beef tacos!
    Feel free to customize your tacos with additional toppings like sliced jalapeños, diced onions, or avocado slices, according to your preferences.
Nutrition Facts
Lettuce beef tacos
Serving Size
 
1 Serving
Amount per Serving
Calories
655
% Daily Value*
Fat
 
52
g
80
%
Saturated Fat
 
23
g
144
%
Trans Fat
 
2
g
Polyunsaturated Fat
 
4
g
Monounsaturated Fat
 
17
g
Cholesterol
 
157
mg
52
%
Sodium
 
828
mg
36
%
Potassium
 
785
mg
22
%
Carbohydrates
 
12
g
4
%
Fiber
 
3
g
13
%
Sugar
 
5
g
6
%
Protein
 
36
g
72
%
Vitamin A
 
5349
IU
107
%
Vitamin C
 
18
mg
22
%
Calcium
 
458
mg
46
%
Iron
 
4
mg
22
%
* Percent Daily Values are based on a 2000 calorie diet.
Leigh

Cucumber salad

Posted on by Leigh

Cucumber salad

Print Pin Rate
Prep Time: 10 minutes
Refrigerate: 30 minutes
Servings: 4 people
Calories: 203kcal

Ingredients

  • 2 cucumbers
  • 1 red onion
  • 200 g cherry tomatoes
  • 150 g feta cheese
  • 30 g fresh dill
  • 30 ml olive oil extra virgin
  • 30 ml white wine vinegar
  • salt to taste
  • ground pepper to taste

Instructions

  • Wash the cucumbers, cherry tomatoes, and fresh dill thoroughly.
  • Peel the cucumbers if desired (you can leave some strips of skin for added texture). Slice the cucumbers thinly. You can use a mandoline slicer or a sharp knife.
  • Slice the red onion thinly. You can soak the onion slices in cold water for a few minutes if you find the taste too strong.
  • Cut the cherry tomatoes in half or quarters, depending on their size.
  • Crumble the feta cheese into small pieces.
  • Chop the fresh dill finely.
  • In a large salad bowl, combine the sliced cucumbers, red onion, cherry tomatoes, and crumbled feta cheese.
  • In a small bowl, whisk together the extra-virgin olive oil, white wine vinegar, fresh dill, salt, and pepper. Adjust the seasoning to taste.
  • Pour the dressing over the salad ingredients in the large bowl.
  • Gently toss the salad to combine all the ingredients and coat them evenly with the dressing.
  • Taste and adjust the seasoning with more salt and pepper if needed.
  • Refrigerate the cucumber salad for about 30 minutes before serving to allow the flavors to meld together.
  • Serve chilled as a refreshing side dish.
    Enjoy your delicious cucumber salad in metric measurements!
Nutrition Facts
Cucumber salad
Serving Size
 
1 Serving
Amount per Serving
Calories
203
% Daily Value*
Fat
 
15
g
23
%
Saturated Fat
 
6
g
38
%
Polyunsaturated Fat
 
1
g
Monounsaturated Fat
 
7
g
Cholesterol
 
33
mg
11
%
Sodium
 
442
mg
19
%
Potassium
 
435
mg
12
%
Carbohydrates
 
10
g
3
%
Fiber
 
2
g
8
%
Sugar
 
4
g
4
%
Protein
 
7
g
14
%
Vitamin A
 
1090
IU
22
%
Vitamin C
 
25
mg
30
%
Calcium
 
234
mg
23
%
Iron
 
2
mg
11
%
* Percent Daily Values are based on a 2000 calorie diet.
Leigh

Salmon and spinach salad with avocado

Posted on by Leigh

Salmon and spinach salad with avocado

Print Pin Rate
Course: Salad, Supper
Prep Time: 10 minutes
Cook Time: 12 minutes
Total Time: 22 minutes
Servings: 1 person
Calories: 1196kcal

Ingredients

Salad

  • 200 g salmon fillet
  • 200 g spinach leaves fresh
  • 1 avocado sliced
  • 1/4 red onion thinly sliced
  • 10 cherry tomatoes halved
  • 1 cucumber thinly sliced
  • 30 g feta cheese crumbled (optional)
  • 1 tbsp olive oil
  • salt to taste
  • ground pepper to taste

Dressing

  • 2 tbsp olive oil
  • 1 tbsp lemon juice
  • 1 tsp Dijon mustard
  • 1 garlic clove minced
  • salt to taste
  • ground pepper to taste

Instructions

  • Preheat your oven to 180°C (350°F).
  • Place the salmon fillet on a baking sheet lined with parchment paper. Drizzle the salmon with 1 tablespoon of olive oil and season with a pinch of salt and pepper. Bake in the preheated oven for 12 minutes or until the salmon flakes easily with a fork. Remove from the oven and let it cool slightly.
  • While the salmon is baking, prepare the salad. In a large salad bowl, add the fresh spinach leaves, sliced avocado, red onion, cherry tomatoes, cucumber, and crumbled feta cheese (if using). Toss gently to combine.
  • In a small bowl, whisk together the olive oil, lemon juice, Dijon mustard, minced garlic, and a pinch of salt and pepper to make the dressing.
  • Once the salmon has cooled slightly, break it into bite-sized pieces and add it to the salad.
  • Drizzle the dressing over the salad and toss everything together to ensure all the ingredients are coated with the dressing.
  • Taste the salad and adjust the seasoning with more salt and pepper if needed.
  • Serve the Salmon & Spinach Salad with Avocado immediately, garnishing with extra feta cheese if desired.
    This salad is a healthy and delicious option for diabetics as it includes nutrient-rich ingredients and is relatively low in carbohydrates. Remember to monitor portion sizes and consider your individual dietary needs and blood sugar levels when enjoying this meal
Nutrition Facts
Salmon and spinach salad with avocado
Serving Size
 
1 Serving
Amount per Serving
Calories
1196
% Daily Value*
Fat
 
93
g
143
%
Saturated Fat
 
16
g
100
%
Polyunsaturated Fat
 
14
g
Monounsaturated Fat
 
57
g
Cholesterol
 
137
mg
46
%
Sodium
 
685
mg
30
%
Potassium
 
3944
mg
113
%
Carbohydrates
 
44
g
15
%
Fiber
 
22
g
92
%
Sugar
 
12
g
13
%
Protein
 
58
g
116
%
Vitamin A
 
20307
IU
406
%
Vitamin C
 
134
mg
162
%
Calcium
 
471
mg
47
%
Iron
 
11
mg
61
%
* Percent Daily Values are based on a 2000 calorie diet.