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

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:

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