Pink Fish and Grain Salad

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Pink Fish and Grain Salad
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Health Score:
Health Score
8,1 / 10
Difficulty:
easy
Difficulty
Preparation:
35 min.
Preparation
Calories:
457
calories
Calories

Nutritional values

1 serving contains
(Percentage of daily recommendation)
Calorie457 kcal(22 %)
Protein42.09 g(43 %)
Fat25.28 g(22 %)
Carbohydrates14.43 g(10 %)
Sugar added0 g(0 %)
Roughage2.38 g(8 %)
Vitamin A28.38 mg(3,548 %)
Vitamin D0 μg(0 %)
Vitamin E0.67 mg(6 %)
Vitamin B₁0.5 mg(50 %)
Vitamin B₂0.82 mg(75 %)
Niacin24.1 mg(201 %)
Vitamin B₆1.56 mg(111 %)
Folate75.91 μg(25 %)
Pantothenic acid3.49 mg(58 %)
Biotin9.05 μg(20 %)
Vitamin B₁₂4.73 μg(158 %)
Vitamin C5.24 mg(6 %)
Potassium1,220.27 mg(31 %)
Calcium62.71 mg(6 %)
Magnesium69.39 mg(23 %)
Iron2.34 mg(16 %)
Iodine0.68 μg(0 %)
Zinc1.59 mg(20 %)
Saturated fatty acids3.83 g
Cholesterol110.25 mg
Author of this recipe:

Ingredients

for
2
Ingredients
1
½ cup
Couscous (or bulghur wheat)
½ cup
salt (low sodium)
3 tablespoons
Cucumber (finely diced)
½
ripe Avocado (peeled and chopped)
1 tablespoon
natural Yogurt
1 tablespoon
light olive oil
2 teaspoons
How healthy are the main ingredients?
Avocado

Preparation steps

1.
Steam or poach the salmon fillet for 5-8 minutes until cooked through. Cool and then flake the fish with a fork carefully checking for any bones.
2.
Put the couscous into a bowl. Heat the stock to just boiling and then pour it over the couscous. Cover and leave for 10 minutes.
3.
Fluff up the couscous with a fork. Add the salmon flakes, cucumber, and avocado.
4.
Mix together the yogurt, oil and lemon juice and pour over the salad. Gently mix everything together and serve.