2 Serves
15 Mins
Thoroughly wash the lettuce, cucumber, and tomatoes under cold running water and dry them using a salad spinner.
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Vitamin K
14 µg / 120 µgVitamin B1
1 mg / 1.2 mgVitamin B2
0 mg / 1.3 mgVitamin B3
6 mg / 16 mgVitamin B5
1 mg / 5 mgVitamin B6
0 mg / 1.7 mgVitamin B12
2 µg / 2.4 µgFolate
32 µg / 400 µgCalcium
67 mg / 1,300 mgIron
2 mg / 18 mgMagnesium
43 mg / 420 mgPhosphorus
191 mg / 1,250 mgPotassium
525 mg / 4,700 mgSodium
869 mg / 2,300 mgZinc
1 mg / 11 mgCopper
0 mg / 0.9 mgManganese
0 mg / 2.3 mgSelenium
1 µg / 55 µgFiber
3 g / 28 gSugar
6 g / 50 gSaturated Fat
3 g / 20 gCholesterol
23 mg / 300 mgCaffeine
0 mgNet Carbs
15 gAlcohol
0 g
Using a chef's knife on a cutting board, chop the lettuce, cucumber, and tomatoes into bite-sized pieces.
In a small bowl, whisk together the olive oil, vinegar, salt, and black pepper to create the dressing.
Combine the chopped vegetables and flaked smoked salmon in a large mixing bowl, drizzle with the prepared dressing, and toss gently to coat.
7
g52
g12
g
