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Svargajr
Lukewarm postelin salad
Salad with purslane, artichoke and smoked chicken fillet.
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Ingredients
Directions
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Halve the larger ones of the potatoes and boil them in a generous pan of water with salt in 15 minutes until tender.
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In the meantime, finely chop the onion and mix with the oil into a dressing. Let the artichoke hearts drain and cut into pieces.
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Cut the chicken fillet into slices and cut the purslane coarsely.
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Cut the avocados half way through. Remove the kernel, scoop out the flesh with a spoon and cut into strips.
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Drain the potatoes and mix with the artichoke, chicken, purslane and half of the dressing.
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Season with pepper and salt and spread over a flat dish. Divide the avocado and the rest of the dressing over and serve.
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Nutrition
530Calories
Sodium28% DV680mg
Fat42% DV27g
Protein30% DV15g
Carbs17% DV52g
Fiber40% DV10g
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