I made this dish the other day because I’m a huge lox (smoked salmon) and bagel fan. But I don’t eat bagels. So I tried to recreate the flavor elements of this favorite dish while ditching the bread and adding in extra bacterial balancing benefits.

That’s how “Hold the Bagel” lox salad was born. Full of probiotics from Greek yogurt.

Note: Many people with IBS CAN’T tolerate regular dairy. But some can have fermented dairy, like yogurt, with no problem. I ate yogurt the whole time I was healing. That is why the few dairy recipes you’ll see on my site will feature fermented dairy.

Also, I put raw garlic in this dish because of it’s antibacterial properties and other health benefits.

Some people with digestive issues can’t tolerate garlic or onions. Swapping out fresh oregano for garlic will still provide some of the antibacterial punch but be easier on the system.

I encourage people to add in or take out ingredients to customize my recipes to their tastes. My recipes are simply ideas to inspire your own grain-free masterpieces.

One example is topping this salad with shredded sushi nori. Nori is the seaweed sheet that sushi is wrapped in. You can buy it at Whole Foods and cut it into small pieces. Nori benefits thyroid health and remineralizes the body.

 

“Hold the Bagel” lox salad

 

Ingredients

Sugar-free smoked salmon cut into bite-sized pieces

Half a cup of Greek or regular yogurt

A quarter of a red onion diced into small pieces

Cucumber cut into bite-sized pieces

Salt (garlic powder or raw garlic are optional)

1/4 of a tomato cut into bite-sized pieces or use cherry tomatoes

Diced cilantro and green onion/chives

If you’re fancy you can top the salad with a dollop of bruchetta (olive oil, garlic, tomatoes and salt)

 

Directions

Mix with a fork! That’s it.

 

 

This dish will impress your friends, family and taste buds and it couldn’t be easier.

It makes a great savory breakfast, or a unique potluck dish.

Also lovely as a dip with toasted coconut bread.

What would you add?

 

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