Salmon, Avocado and Potato Bowl

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Preparation : 10 min Cooking : 15 min
630 calories/serving
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Ingredients

3 potatoes 600 g
2 tbsp mayonnaise 28 g
1/2 cup Greek yogurt, plain, 2% M.F. 130 g
1 1/2 tbsp horseradish 22 g
1 tbsp lemon juice, freshly squeezed 1/2 lemon
2 1/2 tbsp fresh dill 5 g
1 pinch salt [optional] 0.2 g
ground pepper to taste [optional]
10 slices smoked salmon 140 g
1 avocados, diced 170 g
4 slices whole grain crispbread 40 g

Method

  1. Peel the potatoes, then cut them in half lengthwise and boil them in a pot of salted water about 15 min, until tender. Drain, then cut each piece in half to obtain quarters and set them aside in a bowl to cool.
  2. Meanwhile, prepare the sauce: In a small bowl, mix the yogurt with the horseradish, mayo and lemon juice. Chop the dill and add it to the bowl. Season with salt and pepper then mix well.
  3. Cut the smoked salmon and avocado into pieces then add them to the bowl with the potatoes. Add the yogurt sauce and mix well. Serve with the crispbread.
This recipe is reserved to subscribers to Premium and VIP

N.B. If you are a physician or health professional, you may request free access.

Nutrition Facts Table

per 1 serving (500 g)

Amount

% Daily Value

Calories

630

Fat

25 g

39 %

Saturated 4.4 g
+ Trans 0 g

22 %

Cholesterol

20 mg

Sodium

720 mg

30 %

Carbohydrate

76 g

25 %

Fibre

12 g

47 %

Sugars

7 g

Net Carbs

64 g

Protein

27 g

Vitamin A

8 %

Vitamin C

54 %

Calcium

12 %

Iron

18 %
More info

Claims

This recipe is :
Free  :
Added Sugar
Excellent source of  :
Copper, Fibre, Folacin, Magnesium, Niacin, Pantothenic Acid, Phosphorus, Potassium, Selenium, Vitamin B12, Vitamin B6, Vitamin C, Vitamin D, Vitamin E, Vitamin K
Good source of  :
Iron, Manganese, Vitamin B1, Zinc
Source of  :
Calcium, Omega-3, Omega-6, Vitamin A, Vitamin B2
More info

DIABETES Exchange

1 serving of this recipe is equivalent to :
Food Group Exchanges
Starches 4
Fruits 0
Meat and Alternatives 1 ½
Fats 4
More info
Check out our Meal Plans for Type 2 Diabetes

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  • I replaced oregano by rosemary and it turned out great
  • use my large pan with the copper bottom
  • leave under the grill 3 minutes instead of 1 to get a golden crust
Recipe tailored to the needs of sports enthusiasts and active families

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