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Avocado quinoa salad with salmon
Salad of quinoa, fish, avocado and sugarsnaps
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Ingredients
Directions
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Preheat the oven to 200 ° C.
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Prepare the quinoa according to the instructions on the packaging.
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Meanwhile, put the salmon in the baking dish and sprinkle with salt and pepper. Bake for about 10 minutes in the oven just until done.
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Meanwhile, bring a layer of water to the boil and boil the sugar snaps for 1 min.
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Drain in a colander and rinse under cold running water.
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Halve the cucumber in the length and cut into slices. Cut the iceberg lettuce into wafer thin strips.
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Mix the quinoa, sugarsnaps, cucumber and iceberg lettuce in a large bowl.
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Divide the salmon with 2 forks in flakes and place on the salad.
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Cut the avocado half in half and remove the kernel and peel.
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Cut the flesh into thin sections and spread over the salad.
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Finely chop the dill, mix with the crème fraîche and season with salt and pepper. Divide over the salad or serve with it.
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Nutrition
515Calories
Sodium3% DV60mg
Fat49% DV32g
Protein52% DV26g
Carbs9% DV28g
Fiber28% DV7g
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