NUTRITION

SERVINGS

INGREDIENTS

6 oz Smoked salmon

1 large Egg

0.25 cup Non-fat Greek yogurt

1 tbsp Fresh dill

1 tsp Lemon juice

1 tsp Capers

1 cup Fresh spinach

1 cup Cucumber

1 tsp Extra virgin olive oil

0.25 tsp Sea salt

0.25 tsp Black pepper

PREPARATION

• 1

  In a small mixing bowl, whisk together the non-fat Greek yogurt, finely chopped fresh dill, lemon juice, and a pinch of sea salt to create the dill cream sauce.

• 2

  Fill a small saucepan with water and a splash of vinegar, bringing it to a very gentle simmer; crack the egg into a ramekin and slide it into the water to poach for 3 minutes until the whites are set.

• 3

  While the egg poaches, toss the fresh spinach and sliced cucumber in a bowl with the extra virgin olive oil and black pepper.

• 4

  Plate the dressed greens and layer the smoked salmon slices elegantly across the top.

• 5

  Using a slotted spoon, remove the poached egg from the water, pat dry with a paper towel, and place it in the center of the salmon.

• 6

  Drizzle the prepared dill cream sauce over the dish and garnish with capers for a final pop of flavor.