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!

LOW-CARB SMOKED SALMON SALAD WITH PITA CHIPS

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! :)

Low-Carb Brussels Sprouts With Lemon And Walnuts From 'The Racing Chef'

Brussels sprouts that actually taste good? This I gotta see!

If I had to name for you the perennial least favorite foods of all time for most people, there's absolutely no doubt in my mind that Brussels sprouts would be at or near the top of that list. These little miniature cabbages used to repulse me so badly as a child that just the smell of them in the air would trigger an uncontrollable gag reflex that I couldn't hold back. It was THAT gross to me!

Now that I'm older (not THAT old!) and my palate has changed somewhat from that fat, freckle-faced little boy who hated Brussels sprouts three decades ago (after all, I ate some escargot for the first time in my life on my cruise last week--something I NEVER would have tried as a kid!), I'm willing to take some risks on foods that used to not suit my tastebuds very well. Because of Chef Nicky, I'm willing to take that chance on the Brussels sprouts.



Who is Chef Nicky? He's known as "The Racing Chef" because he feeds Team JEGS delicious homemade recipes to fuel them up for race day. It's an interesting gig that Chef Nicky is pleased to be a part of and his recipes are truly amazing. I was recently contacted by him about featuring one of his low-carb recipes with you today and I just about fell out of my seat when I saw it was made with the dreaded Brussels sprouts. But, as you'll see from Chef Nicky, he found a way to make it taste REALLY good.

Here's what he had to say about this recipe he created:

Brussels sprouts are one of the top ten items that people tell me that they do not like. It usually takes a little push for that person to try them again. But, I usually can change their opinion to that they now love Brussels sprouts.

If I am trying to change their opinion, I will cook the Brussels sprouts with bacon, onions, garlic, and a little hot pepper. The recipe that I am going to share with you today is also a hit. The key is to not overcook the Brussels sprouts. I don't like them either when they are overcooked.

This recipe is a very light recipe that can be served hot or chilled. It makes a great hot side for roasted meats, or a great chilled side for your picnic.

So, stop turning up your nose at Brussels sprouts and give this unique creation by "The Racing Chef" a try for yourself. ENJOY! :)

LOW-CARB BRUSSELS SPROUTS WITH LEMON AND WALNUTS

1 Pound Brussels sprouts (Fresh/ Cleaned/ Trimmed) I like to cut an X into the stem of the Brussels sprouts so that the water can get in the stem for even cooking
¼ Teaspoon Garlic Powder
¼ Cup Walnuts (Chopped)
3 Tablespoons Extra Virgin Olive Oil
1 Teaspoon Lemon Juice (Fresh Squeezed)
2 Teaspoons Lemon Zest (Fresh/Grated)
To Taste Salt
To Taste Black Pepper (Fresh Ground Telicherry)

- Place the Brussels sprouts into boiling water. Stir occasionally (Use about ½ gallon of water with 2 teaspoons of salt to cook the Brussels sprouts)

- Strain the Brussels sprouts when they are the desired texture. (The size of the Brussels sprouts is going to determine the length of the cooking time, so try one every few minutes, or poke a fork in them to see if they are done. They should be tender crisp when they are done.)

-Add the remaining ingredients and stir until evenly coated.

Note: If planning to serve the Brussels sprouts chilled, place them into ice water as soon as they are strained from the boiling water. Strain them again once they are completely chilled and proceed with the process.