CK Recipe Reviews: Torie’s Chopped Salad

Torie’s Chopped Salad from The Mexican Keto Cookbook by Torie Borrelli Hall

Growing up on the Mexican border in Southern California, George and I never tire of a little mexican influence in our meals. This is so dang good and healthy (I think!) It calls for homemade tomatillo sauce but I’ve gotten a little lazy so just dump a can of Casa Herdez green chile salsa over it!  Give it a try 

Ingredients:

2 cups leafy greens (arugula, romaine, spinach, chard, kale or a mix)
2 eggs, medium-boiled, chopped or halved
4 ounces smoked wild salmon, separated into pieces (you can sub wild canned fish, shredded chicken or canned sardines)
1/2 avocado, cubed
Handful of raw cashews, pepitas seeds, sunflower seeds, walnuts
1/4 cucumber, thinly sliced
2 radishes, chopped or thinly sliced
2 tablespoons fermented or pickled veggie of choice
Handful of crumbled feta or goat cheese (optional)


For the salad dressing:

1/2 avocado (use the remaining half from your salad)
3 tablespoons olive oil
2 tablespoons apple cider vinegar
1 to 2 teaspoons cilantro or parsley
Sea salt


To make the salad:

In a large bowl, combine the greens, eggs, fish, and avocado with the nuts, seeds, cucumber, radish, and fermented veggie. Add cheese (if using) and mix together until well combined.

To make the quick dressing: Use a whisk or immersion blender to blend together the avocado, oil, apple cider vinegar, herbs, and salt until smooth and creamy. Toss the salad with the dressing and serve.

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