Salmon, Avocado, and Egg Salad with Balsamic Vinaigrette (600 calories):

Ingredients:

1. Salmon:

   • 100g salmon fillet
   • Salt and pepper to taste
   • Lemon juice for seasoning

2. Coles 4 Leaf Salad Mix:

   • 60g

3. Avocado + Egg:

   • 1/2 medium-sized avocado, sliced (approximately 100g)
   • 1 boiled egg, sliced

4. Balsamic Vinaigrette:

   • 1.5 tablespoons olive oil
   • 1 tablespoon balsamic vinegar
   • 1/2 teaspoon Dijon mustard
   • 1/2 clove garlic, minced
   • Salt and pepper to taste

Instructions:

1. Season the 100g salmon fillet with salt, pepper, and lemon juice. Grill or bake until cooked through.

2. In a bowl, combine 60g of the Coles 4 Leaf Salad Mix.

3. Add the sliced avocado (about 100g) and boiled egg slices to the salad.

4. Once the salmon is cooked, flake it into bite-sized pieces and add it to the salad.

5. In a small bowl, whisk together 1.5 tablespoons of olive oil, 1 tablespoon of balsamic vinegar, 1/2 teaspoon Dijon mustard, 1/2 clove minced garlic, salt, and pepper to create the vinaigrette.

6. Drizzle the balsamic vinaigrette over the salad and toss gently to coat all the ingredients.

Macronutrient Breakdown (Approximate):

• Calories: 600
• Protein: 35g
• Fat: 45g
• Carbohydrates: 15g
• Fiber: 7.5g
• Net Carbs: 7.5g

This adjusted version should meet the specified nutritional goals while still providing a delicious and well-balanced salad. Adjust portions as needed based on your preferences.