Fridge Friend recipes
Smoked Salmon Egg and Lettuce Salad recipe
A fresh salad of boiled eggs, smoked salmon and crisp leaves finished with a simple yoghurt dressing. Light, wholesome and packed with protein.
15 min · Easy · British Jump to method
Ingredients
- 2 Eggs
- 100 g Smoked Salmon
- 80 g Salad Leaves
- 80 g Iceberg Lettuce
- 80 g Greek Yoghurt
- to taste Salt
- to taste Black Pepper
| Nutrition | Per serving |
|---|---|
| Calories | 175 kcal |
| Protein | 17.8 g |
| Carbohydrates | 4.5 g |
| Fat | 9.6 g |
| Saturated fat | 3.1 g |
| Fibre | 1.1 g |
| Sugar | 3.2 g |
| Sodium | 620 mg |
Why this works
A light, protein-rich salad with very low carbohydrate content, but sodium is relatively high due to the smoked salmon and added salt.
High-quality protein. Eggs, smoked salmon and Greek yoghurt provide a strong protein contribution, supporting satiety and muscle maintenance.
Omega-3 fats. Smoked salmon supplies beneficial omega-3 fatty acids, which are associated with heart health.
Sodium concern. Smoked salmon plus added salt can make this dish quite salty, so it may not suit those following a low-sodium diet.
Method
- Boil the eggs for 8–9 minutes, then cool, peel and quarter them.
- Tear the salad leaves and iceberg lettuce into serving bowls.
- Add the smoked salmon and egg quarters on top.
- Mix the Greek yoghurt with salt and black pepper, then spoon over the salad.
Prefer the classic version? Salmon and Yoghurt Egg Salad
More recipes using the same ingredients
Salmon and Yoghurt Egg Salad
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Smoked Salmon, Cheese and Egg Breakfast Bake
30 min · A rich baked breakfast dish with smoked salmon, eggs and melted cheese for a satisfying start to the day. It is soft in the middle, golden on top and ideal for sharing.
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