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Life After Bariatric Surgery Recipes of the Month -December 2017

Smoked Salmon and Herbed Avocado Toast

Serves 8


1 medium avocado
4 tablespoons finely chopped fresh dill, divided
3 tablespoons finely chopped fresh chives
½ teaspoon minced garlic
¼ teaspoon black pepper
½ tablespoon (8 milliliters) lemon juice
4 slices seeded rye bread
3 tablespoons thinly sliced red onion
2 small radishes, thinly sliced
4 ounces wild Alaskan smoked salmon


  1. Halve, pit and scoop flesh from avocado into a small mixing bowl.
  2. Add 2 tablespoons dill, chives, garlic, pepper and lemon juice and mash until smooth and combined.
  3. Toast slices of bread and lay on a clean cutting board or countertop.
  4. Top each slice with a quarter of the avocado mixture, about 2 tablespoons.
  5. Cut slices into 4 equal-sized pieces. Top each square with equal amounts of onion, radishes and salmon.
  6. Garnish each with remaining dill.

Nutrition per serving: Calories: 112; Total fat: 4 g; Total carbohydrate: 13 g; Protein: 7 g

Recipe from Food and Nutrition Magazine:


Creamy Edamame Ginger Dip

Serves 32


1 cup edamame, shelled and cooked according to package directions
1 cup mayonnaise, soybean oil based
1/2 cup green onions, chopped
1 T lemon juice
1 T fresh ginger, minced
1/2 tsp ground black pepper


  1. Purée edamame, mayonnaise, green onion, lemon juice, ginger, and pepper in food processor or blender for 3 to 4 minutes, scraping sides twice, until smooth.
  2. Thin mixture with water as needed
  3. Serve this creamy dip with raw vegetables, crackers, or pita chips.

Nutrition per serving: Calories: 57; Total fat: 6 g; Total carbohydrate: 1 g; Protein: 1 g

Recipe from the United Soybean Board,

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