Cook mode

Ingredients

Method

Useful swaps

  • Use canned tuna instead of smoked salmon: Stir 100 g Greek yogurt with 2 tsp lemon juice, 1/2 tsp dill, 1 tbsp chives, and 1/8 tsp pepper. Arrange 60 g pita wedges, 80 g sliced cucumber, and 80 g halved tomatoes on a chilled plate. Add 120 g thoroughly drained canned tuna and the complete yogurt sauce; serve immediately or keep at 40°F or below. Remains pescatarian. Still contains fish, milk, and wheat. Tuna generally increases protein and lowers fat while keeping the plate in a similar calorie range.
  • Use jammy eggs instead of smoked salmon: Boil 3 large eggs for 9 minutes until the whites and yolks are firm and the centers reach 160°F, cool under running water, then peel with clean hands. Stir 100 g Greek yogurt with 10 g lemon juice, 0.5 g dill, 3 g chives, and 0.3 g black pepper. Arrange the halved eggs with 60 g pita wedges, 80 g cucumber, 80 g tomatoes, and all of the yogurt sauce on a chilled plate. Makes the plate vegetarian. Removes fish and introduces egg; milk and wheat remain. Three eggs keep protein strong and make the plate richer, with calories similar to the smoked-salmon version.

Storage and reheating

  • Refrigerate for up to 1 day.
  • Not marked as freezer-friendly.
  • Suggested reheating: Serve Cold.

About this recipe data

The recipe, ingredients, method, image, and nutrition estimates on this page are synchronized from the same published Raso catalog used by the app.

Nutrition is a planning estimate, not laboratory analysis or medical advice. Brands, exact weights, substitutions, and cooking loss can change the result.

Read the nutrition methodology, editorial policy, or report a correction.