August 4 2016 by Anne Aobadia![Anne Aobadia]()
, photo by Emma Shevtzoff![Emma Shevtzoff]()
, nutritional review by Franziska Spritzler, RD, CDE![Franziska Spritzler, RD, CDE]()
in Recipes, Lunch, Meal
, photo by Emma Shevtzoff
, nutritional review by Franziska Spritzler, RD, CDE
in Recipes, Lunch, Meal Salad in a jar
Pack the salad in a jar and fill with delicious salmon or chicken and dressing for a quick low carb lunch. Both handy and delicious!
USMetric
servingservings
Ingredients
- 1 oz. (½ cup) 28 g (120 ml) leafy greens
- ½ (¼ oz.) ½ (7.5 g) scallion, slicedscallions, sliced
- 1 (2¼ oz.) 1 (60 g) carrotcarrots
- 1 (7 oz.) 1 (200 g) avocadoavocados
- 1 oz. (3 tbsp) 28 g (45 ml) red bell pepperred bell peppers
- 1 oz. 28 g cherry tomatoes
- 4 oz. 110 g smoked salmon or rotisserie chicken
- ¼ cup 60 ml mayonnaise or vegan mayonnaise or olive oil
This recipe has been added to the shopping list.
www.dietdoctor.com
Making low carb simple
Instructions
- Shred or chop the vegetables.
- First, put the dark leafy greens at the bottom of the jar.
- Add scallion, carrot, avocado, bell peppers and tomato in layers.
- Top with smoked salmon or grilled chicken.
- Add mayo right before serving.
Tip
We have chosen to top our salad with smoked salmon and grilled chicken, but you can of course use your own favorite protein, boiled eggs, mackerel, or canned tuna fish, or any kind of cold cuts you want. Olives, nuts, seeds, and cheese cubes are great flavorful additions.
Leafy greens such as spinach or arugula are great for this recipe. Iceberg lettuce or romaine works too. Green and red cabbage give a fresh crunch. Chopped broccoli or cauliflower also works great.
Yes, it's OK! ... as long as you don't drink it like water. ;)
(But balsamic vinegar has a lot of carbs. )
Hi Cynthia!
If you choose a sugar-free version and the rest of the ingredients look good, it should work just fine.
Good luck!
Thanks!
These are suggestions and you can customize the specific ingredients according to your preference.
Yes, you can prep for the week. I would recommend keeping the dressing separate until you're ready to eat.
Fat: 62 % (55 g)
Protein: 36 % (71 g)
If there is 55gr of fat at 62%, then the 71gr of protein should have a higher % number then the 62% of fat.
I haven't done my own math yet so I wouldn't know the correct numbers.
Either way, thanks for the recipe!
There are 9 calories for every gram of fat compared to 4 calories for every gram of carbohydrate or protein. Therefore, even if your grams of fat and protein are exactly equal, the percentage of calories from fat will automatically be higher.
https://www.nal.usda.gov/fnic/how-many-calories-are-one-gram-fat-carb...
Thanks.
Also, if substituted with tuna, wouldn't this lower the fat % compared to having salmon?
Most people have a fairly wide range of protein and fat intake where they will see success. If you are still hungry, you could add more fats.