Keto-Friendly Avocado Salmon Salad with Sautéed Spinach

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.

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.

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.