SaladSide Dishes

Completely Keto Hurricane Irma Storm Salad

In the quaint, resilient town of Naples, Florida, known for its picturesque beaches and close-knit community, there lived a chef named Clara. In the wake of Hurricane Irma, a storm that had left the town without power but not without spirit, Clara sought to create a dish that could be made with minimal resources while providing comfort and nutrition to those affected. Inspired by the strength and unity of her community in the face of adversity, Clara envisioned the Completely Keto Hurricane Irma Storm Salad.

Gathering ingredients that were readily available and required no cooking, Clara began crafting her salad. She chose a base of romaine lettuce for its crispness and durability, adding hard-boiled eggs for protein and baby tomatoes for a burst of flavor and color. Toasted slivered almonds offered a crunchy contrast, while wild salmon, either canned or grilled before the storm, added rich omega-3s.

Clara included baby cucumbers and a yellow bell pepper for freshness, and salad cut hearts of palm for a tropical touch, reflecting Florida’s natural bounty. Green onions, also known as scallions, provided a mild bite. For the dressing, Clara whisked together chopped basil, freshly squeezed lemon juice, Himalayan salt, extra virgin olive oil, minced garlic, and a pinch of black pepper, creating a light yet flavorful complement to the salad.

Clara’s Completely Keto Hurricane Irma Storm Salad quickly became more than just a meal; it was a symbol of resilience, a testament to the community’s ability to come together and support one another in challenging times. Shared among neighbors and friends who gathered to help rebuild, the salad was a reminder that even in the aftermath of a storm, nourishment, hope, and the warmth of community could thrive. Through her creation, Clara not only provided a keto-friendly option in a time of need but also offered a dish that was a beacon of comfort and solidarity for her beloved town.

Harlan Kilstein’s Completely Keto Hurricane Irma Storm Salad

Course: Salad
Cuisine: American
Servings: 6
Calories: 399 kcal



  • 1 Head of romaine lettuce washed and dried in a salad spinner
  • 6 Hard boiled eggs
  • 1 Container of baby tomatoes
  • 6 Ounces of toasted slivered almonds
  • 6 Ounce Can of wild salmon or Grilled Wild Salmon
  • 4 Baby cucumbers
  • 1 Yellow bell pepper
  • 1 Can salad cut hearts of palm
  • 2 Green onions also known as scallions


  • 2 Tbs Chopped basil
  • 2 Whole lemons squeezed
  • 2 Tsps Himalayan salt
  • 4 Tbs Extra virgin olive oil
  • 2 Cloves of minced garlic
  • Pinch of black pepper


  1. Boil eggs, peel and cut into 1/4 wedges
  2. In a big flat serving salad bowl place chopped romaine lettuce evenly throughout
  3. Slice the baby cucumbers into thin circles and add
  4. Cut the yellow bell pepper into small thin strips and add to salad
  5. Add the salad cut hearts of palm
  6. Place egg quarters on top in a harmonious manner
  7. Sprinkle the Wild Salmon by shredding it with your fingers
  8. Gently place the baby tomatoes in a decorative fashion
  9. Finely chop the green onions and garnish on top using the almonds and green onions simultaneously
  10. Mix the dressing in a blender and drizzle on each served plate

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03/19/2024 12:57 am GMT

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