Pink Salmon Salad with Cucumber and Poached Egg
A source of protein and omega-3 fatty acids, this salad promotes cardiovascular health and supports energy levels. The freshness of the cucumber and the tenderness of the poached egg create a harmonious blend of flavors.
Drain pink salmon (185 g) and flake it with a fork. Grate or thinly slice cucumbers (300 g), chop dill (10 g), and grate hard cheese (20 g).
Mix salmon with cucumber, olive oil (15 g), apple cider vinegar (5 g), black pepper to taste, and salt to taste.
For poached eggs, bring water to a boil, reduce to a gentle simmer, add salt, and slide in one egg (about 50 g) into a whirlpool. Cook for 3 minutes until the white is fully set and the yolk remains soft. Repeat with the second egg.
Place the salad on a plate, top with poached eggs, cheese, and dill. For a lunch container, use boiled eggs instead.
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