About this Recipe
You may find yourself struggling to plan your meals ahead after bariatric surgery (because eating frequently can feel like a tedious job, right?). Especially when you have a busy life and simply don’t have the time to spend hours in the kitchen.
Not to worry. We’re here to help.
With our Bariatric Salad Jars, you can be sure to prep your meals in no-time while also hitting those protein goals like you planned to.
7 oz (220 g)
Nutritional facts PER SERVING:
25.5 g protein
11.1 g fat
9.7 g carbs
3.7 g fiber
- 1 tbsp scallions, finely chopped
- 2 small radishes, chopped
- 1 tbsp edamame beans, steamed
- 1 tbsp quinoa, cooked
- 3.5 oz (75g) smoked salmon
- Handful arugula
For the dressing:
- 2 tbsp low-fat Greek yogurt
- 1 tsp mustard
- 1 tsp dill
- Splash of lemon juice
- Salt and pepper to taste
The only prep-time you’ll need is making sure that you have your quinoa and edamame beans ready to add to your salad jar. Simply steam them or boil them until done – and you’re ready to fill up this salad jar.
Raw veggies aren’t introduced back to your post-op diet, typically when you’re a bit further out and progressed to the solid stage already. Some may be able to tolerate lettuce around 8 weeks post-op, while others still experience digestive issues with some raw vegetables months later.
Everyone is different, and that’s okay!
Oh..and make sure to add the dressing first to the jar to prevent the other ingredients from getting soggy.
Step by Step Instructions
In a small mixing bowl, add the Greek yogurt, mustard, dill, lemon juice, salt and pepper. Whisk until well combined.
In a small glass jar, add the greek yogurt dressing, scallions, radish, edamame beans, quinoa, salmon and arugula.
Bring your salad jar to-go and enjoy as a work-lunch or quick meal when you get home!
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