Egg White Salad with Salmon, Capers & Dill – phase 1-4, serves 4

Adapted from Pamela Anderson

12 egg whites
12 oz. cold cooked salmon, cut into small dice
2 tbs extra-virgin olive oil

4 tbs Walden Farms Balsamic vinaigrette dressing
1/2 small red onion, cut into small dice (about 2/3 cup)
1/3 cup capers, drained
2 Tbs. minced fresh dill
1 Tbs. fresh lemon juice
1 tsp. finely grated lemon zest
Sea salt and freshly ground black pepper

Put the egg whites in a glass bowl and microwave until completely, 6-7 minutes depending on your microwave (check often).  Turn bowl over and place cooked egg whites on cutting board.  Allow to cool, and finely chop and return to glass bowl. Add the salmon, oil, onion, capers, dill, dressing and lemon juice and zest. Season with sea salt and pepper to taste. Toss gently but well and serve.

*Can be served on thick slices of cucumber if you like.

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