Light Egg and Fish Salad
ContinentalWeight ManagementDesi eggsEasy
A light salad of boiled egg and grilled fish with lemon and herbs — high in protein, low in oil, and filling without heaviness.
Prep time10 min
Cook time10 min
Total time20 min
Servings2
Ingredients
- 2 eggs, boiled
- 150 g fish fillet (rohu or any white fish), grilled
- 1 cup mixed salad leaves
- 1 tomato, sliced
- 1 tbsp lemon juice
- 1 tsp olive oil or any cooking oil
- 1/2 tsp salt
- A pinch of black pepper
Method
- Boil the eggs for 10 minutes, cool, peel and quarter.
- Grill the fish fillet with a little salt and pepper until cooked through and flaky, then break into chunks.
- Arrange the salad leaves and tomato in bowls.
- Top with the fish chunks and egg quarters.
- Whisk lemon juice, oil, salt and pepper and drizzle over the salad. Serve immediately.
Nutrition — estimated per serving
Calories (estimate)200 kcal
Protein (estimate)26 g
Fat (estimate)10 g
Carbs (estimate)6 g
Nutrition values are estimates based on standard per-egg values (about 72 kcal, 6.3 g protein, 4.8 g fat, 0.4 g carbs per large egg).
Tips, food safety & substitutions
Grill the fish just until it flakes easily — overcooking makes it dry. Food safety: fish must be cooked through and eggs fully boiled. Allergens: contains egg and fish. Substitute: use grilled chicken instead of fish, or replace olive oil with sarson oil. This is a light, balanced meal — it is not a weight-loss treatment. Nutrition values are estimates based on standard per-egg values.