EatSmarter Exklusiv-Rezept

Avocado and Tomato Salad

with Smoked Halibut

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

(0)

Difficulty:easy
Preparation:20 min
Ready in:20 min
Low-sugar
Vitamin-rich
Mineral-rich
High-protien
Advertisement
1 serving contains
Nutritional valueAmountEU-RDA %
Kcal
413
21%
Protein
19 g
38%
Fat
27 g
34%
Added Sugar
0 g
0%
Carbohydrates
21 g
8%
Roughage
7 g
-
Saturates
4 g
-

Recipe Development: EAT SMARTER

Ingredients

For servings

2 slicesPumpernickel bread
2large firm Tomato
1ripe Avocado (about 200 grams)
Sea salt
freshy ground Pepper
4 ouncessmoked Halibut
1small Lemons
1 tablespoonDijon mustard
2 tablespoonsOlive oil
2 tablespoonsApple juice
1 tablespoonwhite Balsamic vinegar
1 bedGarden cress

Kitchen Utensils

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

Directions

Display mode:
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. 
Advertisement

Comments

This recipe hasn't received any comments yet.

Leave a Comment




Ratings

Have you already cooked this recipe?

(0)

This recipe has no ratings yet.

Tags