Smoked Salmon, Avocado & Arugula Egg Roll
This savory egg roll wraps smoked salmon, cream cheese, avocado, and peppery arugula in a thin, buttery omelette, accented with lemon zest and fresh dill.
Ingredients
1 oz smoked salmon, flaked
2 eggs, beaten
½ Tbsp butter or coconut oil
2 Tbsp cream cheese, softened
1 tsp olive oil
1 tsp fresh dill, chopped
¼ avocado, thinly sliced
¼ cup arugula, lightly packed
¼ tsp lemon zest
Salt and pepper, to taste
½ chopped scallion, for garnish
For the sauce
1 tsp soy sauce (use coconut aminos for gluten-free)
1 tsp white vinegar
1 tsp avocado oil mayo
Macronutrients
Protein: 20g
Fat: 30g
Carbohydrates: 4g
Preparation
Prepare the egg roll: Beat the eggs with a fork until well mixed. Heat butter (½ Tbsp) or coconut oil in a non-stick pan over medium heat. Pour in the eggs and swirl to create a thin, even layer. Cook until the eggs are set, then gently slide onto a plate.
Make the herbed cream cheese: In a small bowl, mix softened cream cheese (2 Tbsp) with olive oil (1 tsp) and chopped fresh dill (1 tsp) until smooth and well combined.
Add the fillings: Spread the herbed cream cheese evenly over the egg. Layer with flaked smoked salmon (1 oz), avocado slices (¼ avocado), and arugula (¼ cup). Sprinkle with lemon zest (¼ tsp), salt, and pepper to taste.
Roll and serve: Carefully roll the egg up, securing the fillings inside. Slice into rounds if desired and garnish with chopped scallion.
For dipping: In a small dish, whisk together soy sauce, white vinegar, and mayonnaise. Serve alongside the egg roll.
Coach Steven
