239 cals / serving; 3g net carbs; 3.1g sat fat; A-
#2616874
Source: CJD
1. Whisk lemon juice and dijon mustard into hazelnut oil to make dressing.
2. Toast hazelnuts in a dry hot frying pan at #8. Crush toasted hazelnuts.
3. Heap gem lettuce and spinach leaves onto plate.
4. Poach eggs (a): boil pan of water at #9.
5. Arrange avocado slices on top of salad.
6. Place smoked salmon on top of salad.
7. Poach eggs (b): drop to #6 and add white wine vinegar.
8. Sprinkle crushed hazelnuts on salad.
9. Dribble dressing over salad.
10. Poach eggs (c): use whisk to create vortex. Crack eggs into bowl, transfer to pan.
11. Poach eggs (d): drop temp to #4, when cooked, remove with slotted spoon.
12. Top with poached egg and twist of salt and black pepper.
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Serving Size: 1 Serving (212g) | ||
Recipe Makes: 2 Servings | ||
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Calories: 374 | ||
Calories from Fat: 186 (50%) | ||
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Amt Per Serving | % DV | |
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Total Fat 20.7g | 28 % | |
Saturated Fat 4.8g | 24 % | |
Monounsaturated Fat 9.5g | ||
Polyunsanturated Fat 3.7g | ||
Cholesterol 500.5mg | 154 % | |
Sodium 189.4mg | 7 % | |
Potassium 795.6mg | 21 % | |
Total Carbohydrate 5.2g | 2 % | |
Dietary Fiber 2.2g | 9 % | |
Sugars, other 3g | ||
Protein 44.5g | 64 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 374
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