Keto Whitefish Salad
Experience a burst of fresh, savory flavor with this Keto Whitefish Salad, a perfect low-carb dish that combines flaky whitefish with creamy, tangy goodness. Featuring a harmonious blend of cooked and flaked whitefish such as cod or haddock, crunchy celery, zesty dill pickles, and aromatic fresh dill, this salad is elevated with a rich dressing made from mayonnaise, sour cream, lemon juice, and a hint of smoked paprika. Ready in just 15 minutes, this dish is ideal for anyone seeking a keto-friendly lunch or a protein-packed appetizer. Serve it chilled as a vibrant topping for mixed greens, a satisfying spread for keto crackers, or enjoy it straight from the bowl—all while keeping your macros in check. This quick and delicious recipe is proof that healthy eating can be full of flavor.
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Recipe Information
Ingredients
- 340 grams whitefish (such as cod, haddock, or pollock), cooked and flaked
- 120 grams mayonnaise
- 60 grams sour cream
- 50 grams celery, finely diced
- 30 grams red onion, finely diced
- 40 grams dill pickles, finely chopped
- 5 grams fresh dill, chopped
- 15 ml lemon juice
- 1 teaspoon garlic powder
- 0.5 teaspoon smoked paprika
- 0.5 teaspoon salt
- 0.5 teaspoon black pepper
Instructions
1. Begin by ensuring the whitefish is fully cooked and flaked into small pieces. If using leftover cooked fish, ensure it is cooled to room temperature before proceeding.
2. In a large mixing bowl, combine the mayonnaise and sour cream until smooth and well-mixed.
3. Add the diced celery, red onion, and dill pickles to the bowl for crunch and tangy flavor. Mix well.
4. Stir in the fresh dill, lemon juice, garlic powder, smoked paprika, salt, and black pepper. This builds layers of flavor into the salad base.
5. Gently fold the flaked whitefish into the mixture until evenly coated with the creamy dressing. Be careful not to break the fish too much to preserve texture.
6. Taste and adjust the seasoning if needed, adding more salt, pepper, or lemon juice to suit your preferences.
7. Cover the bowl with plastic wrap and refrigerate the salad for at least 30 minutes. This allows the flavors to meld beautifully.
8. Serve chilled as a dip, spread, or on a bed of mixed greens for a low-carb lunch. Enjoy!
Nutrition Facts
Calories |
1390 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 102.8 g | 132% | |
| Saturated Fat | 16.7 g | 84% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 348 mg | 116% | |
| Sodium | 2200 mg | 96% | |
| Total Carbohydrate | 37.9 g | 14% | |
| Dietary Fiber | 2.8 g | 10% | |
| Total Sugars | 7.3 g | ||
| Protein | 84.0 g | 168% | |
| Vitamin D | 20.0 mcg | 100% | |
| Calcium | 216 mg | 17% | |
| Iron | 2.5 mg | 14% | |
| Potassium | 1524 mg | 32% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
