Egg Roe Salad
Elevate your salad game with this vibrant and luxurious Egg Roe Salad, a perfect fusion of fresh flavors and exquisite textures. Featuring a bed of crisp mixed salad greens complemented by juicy cherry tomatoes, crunchy cucumber slices, and creamy avocado chunks, this dish pairs refreshing produce with the delicate, briny burst of egg roe such as salmon roe or tobiko. A homemade dressing of zesty lemon juice, rich olive oil, soy sauce, and a hint of honey brings subtle sweetness and umami to the mix, while fresh dill adds aromatic depth. Quick to prepare in just 20 minutes and requiring zero cooking time, this salad is ideal as a stunning appetizer or a sophisticated side dish. Packed with nutrients and gourmet flair, the Egg Roe Salad is sure to impress both guests and your palate.
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Recipe Information
Ingredients
- 150 grams mixed salad greens
- 50 grams egg roe (such as salmon roe or tobiko)
- 1 medium cucumber
- 150 grams cherry tomatoes
- 1 medium avocado
- 2 tablespoons lemon juice
- 3 tablespoons olive oil
- 1 tablespoon soy sauce
- 1 teaspoon honey
- 2 tablespoons fresh dill
- 0.5 teaspoon black pepper
- 0.5 teaspoon sea salt
Instructions
Begin by thoroughly washing the mixed salad greens and allowing them to drain completely. Place them in a large salad bowl.
Rinse the cucumber under cold water, peel if desired, and slice it thinly into rounds or half-moons. Add the cucumber slices to the salad bowl with the greens.
Slice the cherry tomatoes in half and add them to the salad bowl.
Cut the avocado in half, remove the pit, and scoop the flesh from the skin. Cut the avocado into small cubes and gently mix them into the salad.
Finely chop the fresh dill and sprinkle it over the salad mixture.
In a small bowl, prepare the dressing by combining the lemon juice, olive oil, soy sauce, honey, black pepper, and sea salt. Whisk the ingredients together until the honey is dissolved and the dressing is well emulsified.
Pour the dressing over the salad and toss gently to ensure all ingredients are well coated.
Just before serving, add the egg roe over the top of the salad to prevent it from getting crushed during mixing.
Serve immediately as a refreshing starter or side salad.
Nutrition Facts
Calories |
867 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 72.7 g | 93% | |
| Saturated Fat | 11.7 g | 58% | |
| Polyunsaturated Fat | 7.0 g | ||
| Cholesterol | 240 mg | 80% | |
| Sodium | 2582 mg | 112% | |
| Total Carbohydrate | 41.6 g | 15% | |
| Dietary Fiber | 15.2 g | 54% | |
| Total Sugars | 16.2 g | ||
| Protein | 22.4 g | 45% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 284 mg | 22% | |
| Iron | 9.9 mg | 55% | |
| Potassium | 2073 mg | 44% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
