Low Carb Egg Roe Salad
Delight your taste buds with this refreshing and vibrant Low Carb Egg Roe Salad, a perfect fusion of delicate flavors and wholesome ingredients. Featuring sushi-grade egg roe that lends a luxurious pop to every bite, this salad is complemented by creamy avocado, crisp cucumber, and zesty lemon juice for a well-balanced, nutritious dish. With the earthy note of fresh dill and the subtle crunch of green onions, this salad is not only low in carbs but also bursting with freshness. Ready in just 15 minutes without any cooking required, it’s an ideal option for a quick lunch or light dinner. Drizzle with olive oil and seasonings, then toss gently to preserve the roe’s texture, and enjoy an elegant, high-protein meal that’s perfect for keto-friendly lifestyles. Perfect served solo or alongside grilled seafood!
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Recipe Information
Ingredients
- 100 grams Egg Roe (sushi grade)
- 1 medium-sized Cucumber
- 3 stalks Green Onion
- 1 large Avocado
- 1 tablespoon Lemon Juice
- 2 tablespoons Olive Oil
- 0.5 teaspoon Salt
- 0.25 teaspoon Black Pepper
- 2 tablespoons Fresh Dill
Instructions
Begin by washing the cucumber and green onions thoroughly under cold running water.
Peel the cucumber if desired, though leaving the skin on will provide an additional texture and nutrients. Slice the cucumber into thin, round slices, and then cut each slice into quarters. Place them into a medium-sized salad bowl.
Chop the green onions into thin slices, discarding the root end and any wilted parts. Add these to the bowl with the cucumber.
Cut the avocado in half, remove the pit, and scoop out the flesh. Cut the avocado into small cubes and add them to the salad bowl. Sprinkle with lemon juice to prevent browning.
Carefully add the egg roe to the mixture, trying not to break the delicate eggs.
In a small bowl, whisk together the olive oil, salt, and black pepper. Drizzle this dressing over the salad ingredients in the bowl.
Gently toss the salad to combine all ingredients without mashing the avocado or breaking the roe. Ensure everything is coated with the dressing.
Chop the fresh dill and sprinkle it over the top of the salad as a garnish.
Serve immediately for the freshest taste and texture, or cover and refrigerate for up to one hour if needed before serving.
Nutrition Facts
Calories |
756 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 64.5 g | 83% | |
| Saturated Fat | 10.7 g | 53% | |
| Polyunsaturated Fat | 6.4 g | ||
| Cholesterol | 67 mg | 22% | |
| Sodium | 2808 mg | 122% | |
| Total Carbohydrate | 29.3 g | 11% | |
| Dietary Fiber | 15.8 g | 56% | |
| Total Sugars | 6.1 g | ||
| Protein | 26.4 g | 53% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 166 mg | 13% | |
| Iron | 4.2 mg | 23% | |
| Potassium | 1571 mg | 33% | |
*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.
