British Egg Week & Egg-Cellent Recipes:

5:2 Diet Egg, Artichoke and Salmon Salad

This weeks marks British Egg Week, and as a “chicken mother”, I am a bit of an egg addict! I have three hens, Mavis who is a Black Rock, Gertie is a Bluebell and Blanche is a Sussex Light; they lay three eggs a day for about ten days without a break when they are in “full lay” and that is more than enough for us as it gives us over a dozen and a half eggs a week. At this time of the year I am still averaging 14 eggs a week and I would never consider buying eggs again, after eating my own home-grown free-range eggs with their deep golden yolks and rich taste. So, as it is British Egg Week, I am sharing some EGG-CELLENT egg recipes today, (sorry, that is a pun that has to be done!) as well as a NEW 5:2 DIET recipe for an egg salad with style – Egg, Artichoke and Salmon Salad.

This simple salad recipe is more an idea than a recipe really, but it was my latest creation when I found some tinned artichoke hearts in the fridge (left over from an antipasti platter I had assembled for a dinner party) as well as some cooked salmon fillets, from the same dinner party. The eggs completed the salad picture and the salad was dressed with a low-calorie salad dressing as well as fresh lemon juice. It was full of flavour and made a wonderfully tasty light luncheon dish for one the other day. Use tinned salmon if you wish, but DO check the calories on the tin; I used cooked wild Atlantic salmon fillets which are lower in calories than farmed or tinned salmon.

As well as it being British Egg Week, it is also Omega 3 Month, with the emphasis on eating more Omega 3 oil rich fish as part of a healthy heart diet. You can find more information as well as some tasty recipes over on the Fish is the Dish site here: Now That’s What I Call Omega-3! and Omega-3 Recipes. Atlantic wild salmon comes in at a STAGGERING number four on the Omega 3 oil chart, making it a SUPER healthy fish to serve the family, and is also makes this new salad recipe of mine very nutritious as well as being low in calories – that’s a WIN WIN! So, this is the week and the month to eat eggs as well as Omega 3 oil rich fish and seafood, which suits me! To end today’s post, I am going to share some of my most popular egg recipes as well as my new recipe for Egg, Artichoke and Salmon Salad, and there is also a link to ALL my fish and seafood recipes too. Have a great day and I will be back with some NEW giveaway contests, as well as more traveller’s tales, reviews and new recipes. Karen

Egg, Artichoke and Salmon Salad (5:2 Diet)

Print recipe

Serves 1
Prep time 5 minutes
Allergy Egg
Meal type Lunch, Main Dish, Salad
Misc Gourmet, Pre-preparable, Serve Cold
Region British
By author Karen Burns-Booth
Make use of an opened tin of artichoke hearts and leftover cooked salmon by assembling this gourmet salad for a 5:2 diet fast day or for a low-calorie light luncheon dish. This salad is a wonderful combination of tastes and textures and is full of vitamins as well as essential Omega 3 oils. (This salad counts towards 2 of your 5 a day)

Ingredients

mixed salad leaves (about 50g - 3 calories)
125g cooked salmon fillet (flaked - 140 calories)
2 small tinned artichoke hearts, cut onto quarters (or 2 small fresh artichoke hearts, cooked - 30 calories)
1 small hard-boiled egg (52 calories)
2 cornichons, finely diced (10 calories)
1/2 lemon, sliced thinly
1 tablespoon low calorie lemon salad dressing (5 calories)

Note

Make use of an opened tin of artichoke hearts and leftover cooked salmon by assembling this gourmet salad for a 5:2 diet fast day or for a low-calorie light luncheon dish. This salad is a wonderful combination of tastes and textures and is full of vitamins as well as essential Omega 3 oils. (This salad counts towards 2 of your 5 a day)

Directions

Step 1 Arrange the salad leaves on a large platter or plate.
Step 2 Slice the boiled egg very thinly into slices. Arrange the cooked salmon, artichoke hearts, egg slices and diced cornichons on top of the salad leaves.
Step 3 Dress with the low-calorie dressing and then top with the lemon slices.
Step 4 Tinned salmon can be used, but check calorie count on the tin.
Powered by GetMeCooking