Tuesday, March 25, 2008

Low-carb Smoked Salmon Salad With Pita Chips

Simple and delicious salmon salad with toasted low-carb pita chips

Earlier this month, I introduced you to a man named Chef Nicky--aka "The Racing Chef"--and the fabulous work he does keeping the race car drivers and their crew well-fed while competing. Chef Nicky is a real wizard in the kitchen as he proved with this Brussels sprouts recipe with lemons and walnuts that is low-carbilicious!

The response to that recipe was such that Chef Nicky wanted to share yet another one of his fabulous low-carb recipes with you again today. Although he calls for using pitas in this recipe, I took the liberty to find a low-carb version of pita bread from our friends at LO-CARB U which you can toast just the same as Chef Nicky calls for in his recipe. Or you can get pre-toasted pita chips and save the hassle of cooking them yourself. That's your choice!

THANK YOU Chef Nicky for yet another AWESOME low-carb recipe! I personally LOVE LOVE LOVE salmon because it is LOADED with healthy omega-3 fatty acids that your body absolutely needs. Throw in the greens and you've got a dish worth the wait. ENJOY!


For the Pita:
1 piece low-carb pita bread
1 teaspoon extra virgin olive oil
Salt (to taste)
Fresh ground black pepper (to taste)

Rub the top side of the pita with the oil. Sprinkle with salt and pepper. Bake pita in a pre-heated 450 degree oven until a little crunchy. Cut into 8 even pie shaped pieces.

For the Salmon Salad:
4 ounces of smoked salmon (sliced)
2 cups mixed baby greens
1 tablespoon extra virgin olive oil
2 teaspoons lemon juice (fresh squeezed)
2 tablespoons sunflower seeds (toasted)
Salt (to taste)
Fresh ground black pepper (to taste)
1/2 fresh tomato (sliced thin)

Divide the salmon into 2 portions. Lay the salmon slices end to end overlapping about an inch. Toss the remaining ingredients together except for the tomatoes. This can be done in a resealable plastic bag. Arrange the tossed greens at one end of the salmon and roll the salmon around the greens creating a pinwheel effect. Sprinkle the tomato with salt. Arrange the salad, pita, and tomatoes on plate. Enjoy!

Serves 2. Get more recipes from Chef Nicky (not all of them are low-carb) anytime by clicking here. And we'll have more recipes to share with you in the future, so keep reading! :)

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Blogger quotidianlight said...

I love salmon! I swear I was a grizzly in my past lie or something but have never gotten that creative about the smoked stuff (I usually just eat it a is or add cream cheese) This sounds really pretty. You could make a plate of pinwheels for pot lucks and the like.

3/26/2008 12:35 AM  
Blogger Rachel said...

Oh, my...I am on such a smoked salmon kick! I've been eating it every morning with a low-carb tortilla and a piece of cheese. Thanks for the recipe!!

3/26/2008 5:40 AM  

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