Smoked Salmon with Valerian and Radish Salad

This simple salad is served with smoked salmon, valerian, radishes, eggs and an easy mayo-mustard dressing. A quick and easy low carb salad that is delicious and healthy!

Table of Contents

• Why You'll Love This Smoked Salmon Salad
• Smoked Salmon Salad Ingredients
• How To Make Keto Smoked Salmon with Valerian and Radish Salad
• Storage Instructions
• More Keto Salad Recipes
• Smoked Salmon with Valerian and Radish Salad Recipe

Quick and easy, this smoked salmon with valerian and radish salad is a game changer – just what we all crave in the summer when we are in the mood something fresh and filling that won’t weigh us down.

Don’t forget about that extra drizzle of olive oil; it’s the perfect finishing touch for this meal!

Smoked Salmon Salad Ingredients

You'll only need 7 simple ingredients to make this delicious low carb salad.

• Valerian - valerian salad is super healthy packed with vitamins and nutrients. It's high in vitamins A, B, C and rich in iron, potassium and magnesium.

• Salmon - we used fresh smoked salmon but you can substitute for canned or cooked salmon too.

• Eggs - sliced hard boiled eggs add more flavor and protein to the salad.

• Radish - thinly sliced refresh radishes go perfectly with the valerian and salmon.

• Mayonnaise - full fat mayonnaise used to make a simple dressing.

• Mustard - plain mustard which we'll mix with the mayonnaise to make a simple salad dressing.

• Olive oil - extra virgin olive oil to drizzle over the salad.

How To Make Keto Smoked Salmon with Valerian and Radish Salad

Step 1

To get started, hard boil your eggs for 8 to 10 minutes then peel and slice them.

Step 2

In a mixing bowl, combine the mayonnaise and mustard to make a simple and healthy salad dressing.

Step 3

Mix the valerian with the freshly sliced radishes in a salad bowl or serving plate. Top the salad with the smoked salmon slices, sliced eggs and a generous dollop of the mayo-mustard dressing. Season with sea salt, black pepper and a drizzle of extra virgin olive oil.

Storage Instructions

In the fridge: Any leftover keto salmon salad can be stored in an airtight container and kept in the refrigerator. It will keep for 3 to 4 days because we're using fresh salmon. If you used cooked/canned salmon it will keep for an additional few days.

More Keto Salad Recipes

• Loaded Caesar Wedge Salad
• Korean BBQ Steak Salad
• Steak Salad with Lemon Basil Vinaigrette
• Easy B.L.T Salad with Avocado and Cheese