EatSmarter exclusive recipe

Avocado and Tomato Saladwith Smoked Halibut

Avocado and Tomato Salad - Avocado and Tomato Salad - Unusually good and delightfully fresh
Avocado and Tomato Salad - Unusually good and delightfully fresh

(0)

Calories:413 kcal
Difficulty:easy
Preparation:20 min
Ready in:20 min
Low-sugar
Vitamin-rich
Mineral-rich
High-protien
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1 serving contains (Percentage of daily recommendation)
Calories413 kcal(21%)
Protein19 g(38%)
Fat27 g(34%)
Carbohydrates21 g(8%)
Added Sugar0 g(0%)
Roughage7 g(23%)

Recipe Development: EAT SMARTER

Ingredients

For servings

1 slicePumpernickel bread
1large firm Tomato
½ripe Avocado (about 200 grams)
Sea salt
freshy ground Pepper
2 ouncessmoked Halibut
½small Lemons
½ tablespoonsDijon mustard
1 tablespoonOlive oil
1 tablespoonApple juice
½ tablespoonswhite Balsamic vinegar
½ bedsGarden cress

Kitchen Utensils

1 Skillet, 1 Bowl, 1 Plate, 1 Cutting board, 1 Small knife, 1 Tablespoon, 1 Kitchen shears, 1 Citrus juicer

Directions

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1 Crubmle pumpernickel finely with your hands. Toast in a dry skillet until crispy, 3-4 minutes. Allow to cool on a plate.
2 Rinse tomatoes and drain. Remove stem, then cut tomatoes into slices.
3 Halve avocado lengthwise, remove pit and scoop flesh from the peel. 
4 Cut avocado into thin slices and stack with tomato slices in shallow dishes. Season with sea salt and pepper.
5 Remove skin from halibut and break into bite-sized pieces. Arrange the fish pieces over salads.
6 Squeeze out lemon juice and mix the juice with mustard, oil, apple juice and vinegar into a smooth dressing.
7 Drizzle dressing over salads. Cut cress with kitchen shears from the bed. Top salads with cress and toasted breadcrumbs and serve. 
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