Low Carb Egg Roe Salad

Elevate your salad game with this vibrant Low Carb Egg Roe Salad, a satisfying dish brimming with fresh, wholesome ingredients and a burst of umami flavor. Perfect for keto enthusiasts and seafood lovers, this salad combines the delicate texture of sushi-grade egg roe with crisp cucumber, creamy avocado, and fragrant fresh dill. A zesty dressing of olive oil, lemon juice, and black pepper ties it all together, offering a light yet indulgent low-carb meal or appetizer. Ready in just 15 minutes, this no-cook recipe is as quick as it is nutritious and pairs beautifully with grilled seafood or crusty keto bread. Serve it fresh to savor the perfect harmony of textures and flavors!

Nutriscore Rating: 71/100

Prep Time:15 mins

Cook Time:0 mins

Total Time:15 mins

Servings: 4

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

Directions

Step 1

Begin by washing the cucumber and green onions thoroughly under cold running water.

Step 2

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.

Step 3

Chop the green onions into thin slices, discarding the root end and any wilted parts. Add these to the bowl with the cucumber.

Step 4

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.

Step 5

Carefully add the egg roe to the mixture, trying not to break the delicate eggs.

Step 6

In a small bowl, whisk together the olive oil, salt, and black pepper. Drizzle this dressing over the salad ingredients in the bowl.

Step 7

Gently toss the salad to combine all ingredients without mashing the avocado or breaking the roe. Ensure everything is coated with the dressing.

Step 8

Chop the fresh dill and sprinkle it over the top of the salad as a garnish.

Step 9

Serve immediately for the freshest taste and texture, or cover and refrigerate for up to one hour if needed before serving.

Nutrition Facts

Serving size	(595.2g)

Amount per serving	% Daily Value*
Calories	756.0

Total Fat 64.5g	0%
Saturated Fat 10.7g	0%
Polyunsaturated Fat 6.4g
Cholesterol 66.7mg	0%
Sodium 2808.4mg	0%
Total Carbohydrate 29.3g	0%
Dietary Fiber 15.8g	0%
Total Sugars 6.1g
Protein 26.4g	0%

Vitamin D 0IU	0%
Calcium 166.2mg	0%
Iron 4.2mg	0%
Potassium 1571.1mg	0%

*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.

Source of Calories

Fat: 72.3%

Protein: 13.1%

Carbs: 14.6%