Iceberg Roll with Salmon
Salmon and cream cheese provide protein and fat, and the fish adds omega-3s for a more satisfying portion without bread. Avocado and cucumber bring fiber, potassium, and freshness, while iceberg lettuce keeps the roll light. This is an easy keto option for a quick chilled snack or a light meal.
Separate large whole leaves from iceberg lettuce (40 g) and pat them dry. Cut cucumbers (40 g) into thin matchsticks, add soy sauce (3 g), sesame oil (3 g), lemon juice from lemon (2 g), and sesame seeds (1 g), then leave them for 5 minutes so the cucumber softens slightly and picks up the marinade.
Slice salmon (25 g) thinly, cut avocado (15 g) into neat slices, and shred nori seaweed (1 g) into narrow strips. Spread each iceberg leaf with cream cheese (20 g), add the cucumbers, salmon, avocado, and nori, and roll it up tightly like a cabbage roll.
Serve at once while the leaves stay crisp.
If you want a milder flavor, replace part of the lemon juice with 1-2 teaspoons of water in the cucumber marinade so it tastes less sharp.
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