Whole30 Egg Roe Salad
Elevate your salad game with this vibrant and nutritious Whole30 Egg Roe Salad, a seafood-forward dish bursting with fresh flavors and clean ingredients. Tender cooked salmon roe pairs beautifully with rich hard-boiled eggs, crisp cucumbers, juicy cherry tomatoes, and a touch of tangy red onion, all tied together with the herbaceous brightness of fresh dill. A zesty homemade lemon and olive oil dressing brings it all to life, making this salad perfect for a satisfying lunch or light dinner. Served over a bed of mixed salad greens, every bite delivers a perfect balance of textures and tastes, while adhering fully to Whole30 guidelines. Ready in just 30 minutes, this wholesome, nutrient-packed recipe is as visually stunning as it is delicious—a must-try for lovers of clean eating and bold flavors!
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Recipe Information
Ingredients
- 1 cup cooked salmon roe
- 4 large hard-boiled eggs
- 1 medium cucumber
- 1 cup cherry tomatoes
- 0.5 small red onion
- 2 tablespoons fresh dill
- 2 tablespoons lemon juice
- 3 tablespoons extra virgin olive oil
- 0.5 teaspoon sea salt
- 0.25 teaspoon freshly ground black pepper
- 4 cups mixed salad greens
Instructions
Begin by preparing the hard-boiled eggs. Place the eggs in a pot and cover them with water, bringing to a boil over high heat.
Once boiling, reduce the heat to medium and let simmer for 10 minutes.
After 10 minutes, remove the eggs from the pot and place them into ice water to stop the cooking process.
While the eggs cool, finely chop the cucumbers and red onion, and halve the cherry tomatoes. Place them in a large mixing bowl.
Once the eggs are cooled, peel and chop them into bite-sized pieces, and add them to the mixing bowl.
Add the cooked salmon roe and chopped fresh dill into the mixing bowl.
In a small bowl, whisk together the lemon juice, olive oil, sea salt, and freshly ground black pepper to make a dressing.
Pour the dressing over the salad ingredients and gently toss everything to combine, ensuring the roe is evenly distributed.
Place the mixed salad greens on a serving platter or individual plates.
Spoon the egg roe mixture over the greens and serve immediately.
Nutrition Facts
Calories |
332 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 23.9 g | 31% | |
| Saturated Fat | 5.2 g | 26% | |
| Polyunsaturated Fat | 1.0 g | ||
| Cholesterol | 389 mg | 130% | |
| Sodium | 1214 mg | 53% | |
| Total Carbohydrate | 6.2 g | 2% | |
| Dietary Fiber | 1.3 g | 5% | |
| Total Sugars | 2.9 g | ||
| Protein | 22.4 g | 45% | |
| Vitamin D | 7.9 mcg | 40% | |
| Calcium | 219 mg | 17% | |
| Iron | 2.6 mg | 14% | |
| Potassium | 533 mg | 11% | |
*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.
