2. Break the salmon into tiny cubes and put it in a bowl.
3. Connect the salmon to the sesame oil, soy sauce, and salt, and cook together.
Only put aside.
4. To serve as a bed for the salmon, put the cabbage, cucumber, and avocado in a dish.
5. Mix together the mayonnaise, soy sauce, and liquid stevia in a different dish.
6. Over the veggies, put the marinated salmon, then garnish with cilantro.
Drizzle over the top of the mayonnaise combination and optionally garnish with sesame seeds as well. Immediately after working, enjoy!
Remarks
A total of 3 Keto Poke Bowls are made of this. Every serving is 523 calories, 39.8 g of fat, 7 g of net carbs, and 27 g of protein.
Venezuelan Chicken Salad
from Keto
Coupled with avocado, shredded chicken makes for a simple, creamy, no-cook recipe that's great for lunch. It takes just a few minutes to cook and saves a great time in the refrigerator for potential leftover lunches. To build a healthy and balanced taste profile, the snap of the red bell pepper as well as the acidity of the lime juice enhance this salad. This goes well on a bed of spinach for a touch of extra crunch and micronutrients to make a more full meal .
Prep. Time 10mins
Serving Size: 3
Fat per serving: 39.8
Calories per serving: 534
Cooking Ingredients
Eight ounces of chicken breast, canned Pepper and salt
One tablespoon of olive oil
One medium-sized
pitted
and
cubed avocado.
Two tablespoons of mayonnaise
One tablespoon of lime juice
Half medium-sized
diced red
bell
pepper.
Half teaspoon of cayenne pepper
Two tablespoons
of
chopped fresh
cilantro.