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Laurie Adams
Lentil-mackerel salad with avocado and egg
Mackerel is delicious with lentils! In this salad with zucchini, avocado, spinach, mustard and egg.
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Ingredients
Directions
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Boil the eggs for 7 minutes. Scare under cold running water, peel them and halve.
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Meanwhile, cut the avocado in half. Remove the kernel, scoop out the flesh with a spoon and cut into slices in width.
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Cut the zucchini into slices of ½ cm. Cut the spring onion into thin rings.
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Heat the oil in a frying pan and fry the zucchini in 5 min. Golden brown. Squeeze out the lemon.
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Mix an ½ tbsp lemon juice with the mustard and the rest of the oil and season the dressing with pepper.
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Rinse the lentils and drain. Put the spinach in a large bowl.
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Divide the lentils, zucchini slices, avocado, spring onions and eggs. Divide the mackerel into pieces and sprinkle with the dressing.
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Nutrition
725Calories
Sodium25% DV600mg
Fat74% DV48g
Protein66% DV33g
Carbs11% DV34g
Fiber44% DV11g
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