Smoked salmon, avocado and mango salad
30 min
Allergens:
Ingredients for 5 portions
Calculate portions
Mustard vinaigrette
0.05 l
Yogurt sauce
0.05 l
Avocado
0.15 kg
Smoked salmon
0.2 kg
Garlic, bulb
0.2 ud
Extra virgin olive oil
0.03 l
Vinegar
0.005 l
Dijon mustard
3.0 g
Table salt
0.2 g
Ground white pepper
0.1 g
Bifidus plain yoghurt
0.4 ud
Table salt
0.2 g
Extra virgin olive oil
0.02 l
Curly endive
0.5 ud
Purple curly endive
0.5 ud
Oakleaf lettuce
0.5 ud
Red chicory
0.5 ud
Rocket
50.0 g
Watercress
125.0 g
Radish
0.125 kg
Cherry tomato
0.25 kg
Elaboration
For the garnishes:
- Bouquetiere of fresh vegetables.
- Peel and cut the avocado and mango in small cubes of 0.5 x 0.5 cm. Sprinkle with a few drops of lemon juice and season with the yoghurt sauce. Set aside.
For the sauces:
SET UP
- Fillet the smoked fish and cover the base of a flat dish.
- With the help of a brush slightly season the salmon with the mustard vinaigrette.
- With the help of a ring, place the seasoned avocado and mango mixture on the salmon in the centre of the plate.
- Place the bouquetiere of salad over the mixture, previously seasoned with the mustard vinaigrette.
- Sprinkle with chopped chives.
Nutritional information (1 portion)
Energy
263.74
kcal
Carbohydrates
12.57
g
Proteins
14.51
g
Lipids
15.65
g
Fiber
7.18
g
Saturates
2.52
g
Monounsaturated fatty acids
9.74
g
Polyunsaturated fatty acids
1.93
g
Cholesterol
20.0
mg
Calcium
187.08
mg
Iron
6.46
mg
Zinc
9.93
mg
Vitamin A
76.27
ug
Vitamin C
72.86
g
Folic acid
209.66
ug
Salt (Sodium)
859.71
mg
Sugars
7.68
g
The data is merely a guide and should not be used for medical purposes. Those responsible for the web disclaims any responsibility.
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