Equipment Needed
Measuring cups and spoons, mixing bowl, grill pan, knife and a cutting board
Instructions
To make the slaw, combine the broccoli coleslaw, Dijon mustard, apple cider vinegar, mayonnaise, xylitol sweetener and salt and pepper to taste in a medium-size bowl and stir thoroughly.
Let rest in the fridge for an hour.
Finley shave the red onion, slice the tomato and set aside.
Preheat a grill pan over medium-high heat. Drizzle the salmon fillets with avocado oil and season liberally with salt and pepper on both sides.
Place the salmon on to the pan and grill for 2 to 3 minutes per side or until desired doneness.
Place the lettuce leaves down as a bed, followed by the tomato slices. Top with the grilled salmon, tzatziki sauce and shaved onion.
Serve the slaw on the side.
For more dishes like this, try GoodLife Kitchen's Keto Recipes: