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Cauliflower Salad with Salmon Recipe


Atkins Cauliflower Salad with Salmon
7.5g
Net Atkins Count ™
Prep Time: 10 Minutes
Style:American
Cook Time: 15 Minutes
Phase: Phase 1
Difficulty: Moderate
* Any adjustments made to the serving values will only update the ingredients of that recipe and not change the directions.

25.9g

Protein

21.4g

Fat

2.3g

Fiber

326.9kcal

Calories

calculator Calculating Net Atkins Count™

INGREDIENTS

  • 3 cup Cauliflower
  • 1/4 cup, chopped Onions
  • 4 tbsp Light Olive Oil
  • 2 clove Garlic
  • 15 oz Red Tomatoes (with Green Chilies, Canned)
  • 1/2 tbsp Chili Powder
  • 1 tsp Paprika
  • 1/4 tsp Cumin
  • 1/2 tsp Salt
  • 1/4 cup Cilantro (Coriander)
  • 2 tbsp Red Wine Vinegar
  • 1/8 tsp Red or Cayenne Pepper
  • 16 oz Canned Salmon

DIRECTIONS

  1. Coarsely chop the cauliflower and add to a food processor.  Process until finely chopped - like rice.  Set aside.  
  2. Dice the white onion and add to a medium skillet  with 1 tablespoon of the oil for about 2 minutes until softened.  Finely mince the garlic and add to the pan sauteing for 1 minutes then add the cauliflower and cook until  it turns golden stirring constantly.  
  3. Add the tomatoes (drain off most of the liquid first), chili powder, 1/2 teaspoon paprika, cumin and salt.  Cook an additional 5-7 minutes.  Coarsely chop the cilantro and fold in.
  4. In a small bowl, combine the remaining 3 tablespoons oil, vinegar, 1/2 teaspoon paprika, cayenne (if using) and season with salt and pepper.  Whisk vigorously and toss with the cauliflower salad.  Add grilled, poached or canned drained salmon.  The salad may be eaten warm immediately or chilled overnight and dressed and eaten the next day.  

Cooking Tip

Feel free to swap in your favorite lettuce for this recipe, as net carb change will likely be minimal.

How we calculate the Net Atkins Count™

In the Atkins Nutritional Approach®, the Net Atkins Count™ is calculated by subtracting the number of grams of fiber and polyols (such as glycerin and sugar alcohols) from the total grams of carbohydrates in whole foods. This reflects the idea that fiber and polyols minimally impacts blood sugar levels at the doses present in the products.

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