Salmon Avocado Greek Yoghurt Bowl
Stupidly simple, fresh as hell, and tastes way fancier than the effort required.
Yield
2 servings
Ingredients
- 240g cooked salmon fillets
- 70g avocado
- 80g 0% fat Greek yoghurt
- 1 lemon, juiced
- 100g cucumber
- salt and pepper
- Optional
- hot sauce
- fresh dill
Method
-
Chuck the salmon into a bowl
-
Add the avocado, yoghurt, lemon juice and cucumber
-
Season with salt and pepper
-
Mix
-
Add hot sauce or dill if you're feeling fancy
Notes
Per serving (1/2): 278 calories, 29g protein, 6g carbs, 16g fat, 3g fibre. Perfect on toast, in a wrap, or straight out the bowl.