List of 28 Dukan Approved Vegetables

These 28 vegetables should be your best friend during the cruise phase. Utilize the variety of vegetables listed to create interesting dishes that you love eating. Potatoes and sweet potatoes unfortunately are off-limits during the attack and cruise phase of the diet. They are too starchy and will not help as part of your weight loss diet.

• Artichoke
• Aubergine or Eggplant
• Asparagus
• Cabbage - all types
• Beetroot
• Broccoli and Purple sprouting broccoli
• Carrot
• Chicory
• Courgette or Zucchini
• Celery/ Celeriac or Celery Root
• Cucumber
• Leek
• Fennel
• French beans - String beans - Mangetout
• Mushroom (many people ask about this and mushrooms are okay on the cruise phase!!!)
• Onion
• Palm Heart
• Pepper
• Pumpkin - Marrow - Squash
• Radish
• Rhubarb
• Salad leaves - all types including but not limited to butter lettuce, spring mix, red leaf lettuce, rocket, green leaf
• Soy Beans
• Spinach
• Swede
• Swiss chard
• Tomato
• Turnip

Dukan Salmon Recipes

Rich in heart-healthy omega-3 fatty acids, protein, and vitamin A, salmon is a fatty, flavorful fish that ranks among the most popular in the United States.

Curried Salmon Cakes		Garlicky Broiled Salmon and Tomatoes		Smoked Salmon and Egg Canapés		Salmon in a Mustard Dill Sauce
Smoked Salmon Appetizers

Swordfish Steaks with Asparagus and Frisée Salad

Ingredients

• 3 Tbsp. plus 1/4 cup extra-virgin olive oil
• 1 lb. asparagus, trimmed, cut into 2 1/2" pieces
• 3 1/2 tsp. kosher salt, divided
• 4 (1"-thick) swordfish steaks (about 1 1/2 lb. total)
• 1 Tbsp. herbes de Provence
• 1 Tbsp. Dijon mustard
• 1 Tbsp. red wine vinegar
• 1/2 lemon
• 3/4 tsp. freshly ground black pepper, divided
• 8 cups torn frisée
• 3 medium Persian cucumbers, thinly sliced into rounds
• 1/2 small white onion, very thinly sliced into rings, rinsed

Directions

1. Heat 1 Tbsp. oil in a large skillet over medium-high. Add asparagus and cook, shaking pan occasionally, until tender and charred in spots, 3–5 minutes. Transfer asparagus to a large bowl, season with 1/2 tsp. salt, and toss to combine.
2. Season swordfish all over with 1 1/2 tsp. salt. Heat 2 Tbsp. oil in same skillet over medium-high. Working in batches if needed, cook swordfish, turning occasionally, until cooked through (fish will feel firm when pressed), about 6 minutes. Transfer to a platter.
3. Pour off any excess oil in pan. Pour in remaining 1/4 cup oil, then add herbes de Provence (no need to warm up the pan again). Add mustard and vinegar and whisk until sauce is creamy. Finely grate zest from lemon into sauce, then squeeze in juice lemon. Season with 1/2 tsp. salt and 1/4 tsp. pepper. Let cool slightly.
4. Pour three-quarters of dressing over asparagus. Add frisée, cucumbers, and onion to bowl; season with remaining 1 tsp. salt and 1/2 tsp. pepper and toss to coat.
5. Mound salad on platter next to swordfish. Spoon remaining dressing over.