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⇄

Finely dice the red onion and celery for a uniform texture. Scoop out the avocado flesh into a large mixing bowl and mash lightly with a fork to create a creamy base. Add the drained salmon, diced vegetables, lemon juice, olive oil, salt, and pepper to the bowl. Mix gently to combine without over-mashing, ensuring the salmon retains some chunks. 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⇄

Wash the spinach thoroughly under cold water to remove any grit, then pat dry with a clean kitchen towel or use a salad spinner. Peel and mince the garlic cloves finely to release their aroma. 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.

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