Avocado quinoa salad with salmon

Name: avocado quinoa salad with salmon
Cook time: 20 min
Total time: 30 min
Yield: 4
Cuisine: Mediterranean
Ingredients: 150 g Quinoa; 300 g fresh salmon fillet; 200 g fresh sugarsnaps; 1 cucumber; broken head of iceberg lettuce; 1 avocado; 15 g fresh dill; 125 ml creme fraiche

Salad of quinoa, fish, avocado and sugarsnaps

Ingredients

Kitchen Stuff

1 baking dish (20 x 30)

Directions

Preheat the oven to 200 ° C.
Prepare the quinoa according to the instructions on the packaging.
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.
Meanwhile, bring a layer of water to the boil and boil the sugar snaps for 1 min.
Drain in a colander and rinse under cold running water.
Halve the cucumber in the length and cut into slices. Cut the iceberg lettuce into wafer thin strips.
Mix the quinoa, sugarsnaps, cucumber and iceberg lettuce in a large bowl.
Divide the salmon with 2 forks in flakes and place on the salad.
Cut the avocado half in half and remove the kernel and peel.
Cut the flesh into thin sections and spread over the salad.
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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