Smoked Salmon, Egg and Avocado Salad
- Time: 15 minutes
- Servings: 1
- Serving Size: 5.0 ounces
- Stage: 6 Post-Op (Transition Foods)
INGREDIENTS:
- Egg, white only - 2 large (70 grams)
- Smoked salmon - 1.5 oz (40 grams)
- Avocado - 1/4 small-medium (25 grams)
- Chives - 1/2 tbsp (optional)
INGREDIENTS FOR DRESSING:
- Lemon, juice only - 1/2 tbsp (6 grams)
- Balsamic vinegar - 1 tsp (5 grams)
- Olive oil - 1 tsp (5 grams)
- Dijon mustard - 1/2 tsp (3 grams)
INSTRUCTIONS:
- Cook the eggs in a small pot with a lid. Bring to a boil, then reduce the heat to low or simmer and let stand for 10-12 minutes. Rinse the eggs in cold water, then peel, remove the yolk and chop the egg white.
- Chop the smoked salmon, avocado and chives (optional) and add to a small bowl together with the egg whites.
- Combine all dressing ingredients in a separate small bowl and mix properly. Then add dressing to the other bowl and mix carefully. Serve and enjoy!
*Note: Stays fresh in the refrigerator for up to 1-2 days.
NUTRITION FACTS per serving:
- Calories 170
- Protein 15 grams
- Carbs 4 grams
- Fat 10 grams
- Fiber 2 grams
- Sugar 2 grams
- Iron 4% DV
- Calcium 2% DV
- Sodium 19% DV
DV = Daily Value, Based on diet for healthy adults
Nutritionist notes: Smoked salmon should be kept refrigerated at all times so if you're taking this recipe for lunch to work make sure you have somewhere to store it.
Tags: low-carb, high-protein, keto-friendly, gastric sleeve, vsg, bariatric, diet, recipe, low-calorie
*The picture is meant for illustrative purposes and may sometimes not be representative of the serving size. For a precise serving size please follow the list of ingredients carefully, using grams as the most exact measurement.