Sushi is one of those carb-based foods that I occasionally miss, Philadelphia rolls being one of our favourite rolls. But it dawned on me yesterday, I could just make a salad with all the ingredients of Philadelphia roll then roll it up in some nori for a low-carb keto-friendly alternative. And so the Philadelphia roll salad was born...
Keto Philidelphia Roll Salad
Ingredients:
- 1/3 cup whipped cream cheese, room temperature
- 1 tablespoon rice vinegar
- 1 can wild caught salmon, flakes with bones and skin removed
- 1 tablespoon green onion, chopped
- ⅓ cup cucumber, diced
- ⅓ cup avocado, chopped
- 1 teaspoon sesame seeds, toasted
- Nori, sliced into ribbons (*optional garnish) or for serving
Directions:
Stir together cream cheese and rice vinegar in a medium mixing bowl.
Stir in the salmon, cucumber and green onion until fully combined.
Gently stir in the avocado until fully combined. Top with toasted sesame seeds. Serve immediately, wrapped in nori sheets, cut veggies or on top of some leafy salad greens. (*Note: If you let it sit in the fridge, the cream cheese flavour won’t stand out as much, making it better when you eat it right away.)
Did you try this keto Philadelphia roll salad recipe out? If so, let me know how it went in the comments, or tag me in any photos you share on Instagram so I can see your creation. Enjoy! :)
