Blog Meal Plan Smoked Salmon and Crushed Walnuts on Rye Toast, Served with Vegetable Crudites and Vinaigrette Dip Smoked Salmon and Crushed Walnuts on Rye Toast, Served with Vegetable Crudites and Vinaigrette Dip

Smoked Salmon and Crushed Walnuts on Rye Toast, Served with Vegetable Crudites and Vinaigrette Dip

Name: Smoked Salmon and Crushed Walnuts on Rye Toast, Served with Vegetable Crudites and Vinaigrette Dip
Prep time: 30 min
Cook time: 30 min
Yield: 1 serving
Ingredients: Salt - 0.3 g (1 pinch); Olive oil - 20 ml (1.5 tbsp); Pepper - 0.3 g (1 pinch); Rye bread - 60 g; Cucumber - 30 g (0.25 whole); Dijon mustard - 2 g (0.5 tsp); Red pepper - 50 g (0.25 whole); Carrot - 90 g (1 whole); Walnut - 10 g; Apple cider vinegar - 15 ml (1 tbsp); Smoked salmon, chopped - 70 g

30 min Lactose free Lunch Dairy freeHigh proteinLactose free

591

Calories

28g

Protein

35g

Fat

42g

Carbs

If you’re allergic to dairy products, substitute soft cheese for lactose-free cheese. If you have allergy to gluten, switch to gluten-free bread. If you suffer from allergy to nuts, try sesame or chia seeds. Learn more about alternative ingredients.

Ingredients:

Salt - 0.3 g (1 pinch)
Olive oil - 20 ml (1.5 tbsp)
Pepper - 0.3 g (1 pinch)
Rye bread - 60 g
Cucumber - 30 g (0.25 whole)
Dijon mustard - 2 g (0.5 tsp)
Red pepper - 50 g (0.25 whole)
Carrot - 90 g (1 whole)
Walnut - 10 g
Apple cider vinegar - 15 ml (1 tbsp)
Smoked salmon, chopped - 70 g

How to make:

Toast the rye bread and lay the smoked salmon on top, then crumble over some crushed walnuts and put on a serving plate
In a small bowl combine the olive oil, vinegar and dijon mustard and whisk with a fork until it is thick
Add salt and pepper and place the small bowl on the serving plate along with the cucumber, carrot and red pepper cut into batons