Delightfully fresh and light, this Low Fat Egg Roe Salad is a perfect balance of indulgence and health-conscious eating. Featuring delicate egg roe gently folded into a creamy, tangy base of low-fat yogurt and lemon juice, this salad is elevated with crisp cucumber, zesty red onion, and aromatic fresh dill. Served over a bed of vibrant mixed greens, it combines bold flavors and refreshing textures in every bite. With a quick 20-minute prep time and no cooking required, it's an easy yet elegant dish suited for a nutritious lunch or an impressive appetizer. Packed with protein and low in fat, this recipe is a must-try for seafood lovers and salad aficionados alike!
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Start by rinsing the cucumber and peel it. Cut the cucumber into small cubes and set aside.
Finely chop the red onion and set aside.
In a large mixing bowl, combine the low-fat yogurt, lemon juice, salt, and black pepper. Whisk together until well-blended to create the dressing.
Add the egg roe to the dressing, gently folding it in to avoid breaking the roe.
Add the chopped cucumber, red onion, and fresh dill into the egg roe mixture and gently mix together until everything is evenly coated with the dressing.
On individual serving plates, arrange the mixed salad greens as a bed.
Spoon the egg roe salad over the greens on each plate.
Optionally, garnish with a few sprigs of fresh dill or a little more black pepper if desired.
Serve immediately and enjoy this fresh and low-fat treat!
Serving size | (672.2g) |
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Amount per serving | % Daily Value* |
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Calories | 368.3 |
Total Fat 12.0g | 0% |
Saturated Fat 3.9g | 0% |
Polyunsaturated Fat 0.2g | |
Cholesterol 888.6mg | 0% |
Sodium 3567.8mg | 0% |
Total Carbohydrate 28.9g | 0% |
Dietary Fiber 3.8g | 0% |
Total Sugars 15.5g | |
Protein 40.4g | 0% |
Vitamin D 781.9IU | 0% |
Calcium 715.5mg | 0% |
Iron 5.0mg | 0% |
Potassium 1460.4mg | 0% |
Source of Calories