Keto-Friendly Avocado Salmon Salad with Sautéed Spinach

• 400 g canned salmon (drained)⇄
• 2 medium avocado⇄
• 0.5 small red onion⇄
• 2 stalks celery⇄
• 2 tbsp lemon juice⇄
• 2 tbsp olive oil⇄
• 0.5 tsp salt⇄
• 0.25 tsp black pepper⇄

1. 1.Finely dice the red onion and celery for a uniform texture.
2. 2.Scoop out the avocado flesh into a large mixing bowl and mash lightly with a fork to create a creamy base.
3. 3.Add the drained salmon, diced vegetables, lemon juice, olive oil, salt, and pepper to the bowl.
4. 4.Mix gently to combine without over-mashing, ensuring the salmon retains some chunks.
5. 5.Set aside in the refrigerator to chill while preparing the side.

💡 Use a fork to mash the avocado just enough to bind the salad; over-mixing can make it too pasty.

• 400 g fresh spinach⇄
• 3 cloves garlic⇄
• 1 tbsp olive oil⇄
• 0.25 tsp salt⇄
• 0.25 tsp black pepper⇄

1. 1.Wash the spinach thoroughly under cold water to remove any grit, then pat dry with a clean kitchen towel or use a salad spinner.
2. 2.Peel and mince the garlic cloves finely to release their aroma.
3. 3.Set aside the prepared ingredients near the stove for quick access during cooking.

💡 Dry the spinach well to avoid excess water in the pan, which can make the dish soggy.

1. 1.Heat a large skillet over medium heat with olive oil until it shimmers, about 1 minute.
2. 2.Add the minced garlic and sauté for 30 seconds until fragrant, stirring constantly to prevent burning.
3. 3.Add the spinach in handfuls, stirring to wilt it down, about 2-3 minutes total.
4. 4.Cook until the spinach is bright green and just tender, then season with salt and pepper.
5. 5.Remove from heat immediately to avoid overcooking.

💡 Work in batches if the skillet is small; overcrowding can cause the spinach to steam rather than sauté.