Low carb fish is great if you're wanting to do a day or two low carbing to clear some weight or fluid retention.
This salad will be around 4 to 5 grams of carb - which is perfect for a lunch or quick evening meal.
You can chop up loads and keep it in a plastic box in the fridge for around 3 days, so you can just dip in and grab a cupful or two.
I use a whole can of drained tuna on top of this salad - maybe a boiled egg, some mayonnaise - a piece of grilled fish (hot makes a lovely contrast) you can just brush that with some olive oil and a couple of twists of pepper. It is really versatile - great for a lunch box if you need to take something to work.
This link goes to the Atkins Carb Counter - the most comprehensive carb counter you will find.
Take a sharp knife and cut the core out of a medium sized tomato - just push the point in and cut round it.
Cut into slices then each slice into strips.
You can chop it up roughly if you like, but this makes neat dice.
Cut each slice across to make the dice.
Put it into a serving bowl.
Slice about 2 inches of cucumber.
Cut each ring across - you can probably stack three or four together to speed up the process, but I'm demonstrating with one
so you can see clearly how to do it.
Cut the cucumber across into neat dice.
Add it to the bowl.
Take a small piece of green pepper - red or yellow would be OK, but green is lower in carbs.
Remove the seeds and slice into rings.
Chop the rings into neat dice, roughly the same size as the other salad you've chopped already.
Add it to the bowl.
I season this with salt and pepper only and give it a good stir round to let the flavors mingle.
A whole can of tuna, a couple of boiled eggs, a piece of plain grilled fish make a great lunch.
You could use cold meats as well if you prefer - this is a seafood site, but hey :-)
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By Liz Alderson, Mar 20, 2017
Simple low carb fish recipe.
Prep Time: 5 minutes
Cook time: 0 minutes
Yield: 1 or more
Main Ingredient: cucumber, tomato, bell pepper