Linda Valkovska
Dietitian
EN
LV
Recipe
Quinoa salad with salmon and lime
- Time: 30 minutes
- Servings: 2
- Servings: 2
Ingredients
- 200 g trout or salmon
- 100 g quinoa, cooked and cooled down
- 1 avocado, destoned, peeled and cubed
- +/- 2 young beetroots, peeled and sliced
- 2 handfuls of lettuce mix
For the dressing
- 2 tbsp olive oil
- 1 lime, juiced and 1/2 of it zested
- 1 tsp honey
- 1/2 tsp Dijon mustard
- Salt and pepper to taste
For serving
- +/- hemp seeds
- 100 g quinoa, cooked and cooled down
- 1 avocado, destoned, peeled and cubed
- +/- 2 young beetroots, peeled and sliced
- 2 handfuls of lettuce mix
For the dressing
- 2 tbsp olive oil
- 1 lime, juiced and 1/2 of it zested
- 1 tsp honey
- 1/2 tsp Dijon mustard
- Salt and pepper to taste
For serving
- +/- hemp seeds
Instructions
Heat the oil in a pan and add in the fish, with skin still on, fry until cooked through.
Remove the skin, pull the fish apart with a fork and let it cool.
Mix the avocado with the beetroot, lettuce and quinoa, add in the salmon.
To make the dressing, mix the lime juice and zest with olive oil, honey, mustard, salt and pepper to taste.
Pour the dressing over the salad, toss it and finish with a sprinkle of hemp seeds.
Remove the skin, pull the fish apart with a fork and let it cool.
Mix the avocado with the beetroot, lettuce and quinoa, add in the salmon.
To make the dressing, mix the lime juice and zest with olive oil, honey, mustard, salt and pepper to taste.
Pour the dressing over the salad, toss it and finish with a sprinkle of hemp seeds.
Linda Valkovska
Dietitian
EN
LV