Filter
Reset
Sort ByRelevance
Svargajr
Lukewarm postelin salad
Salad with purslane, artichoke and smoked chicken fillet.
Share
Tweet
Pin
Whatsapp
Print
Ingredients
Directions
-
Halve the larger ones of the potatoes and boil them in a generous pan of water with salt in 15 minutes until tender.
-
In the meantime, finely chop the onion and mix with the oil into a dressing. Let the artichoke hearts drain and cut into pieces.
-
Cut the chicken fillet into slices and cut the purslane coarsely.
-
Cut the avocados half way through. Remove the kernel, scoop out the flesh with a spoon and cut into strips.
-
Drain the potatoes and mix with the artichoke, chicken, purslane and half of the dressing.
-
Season with pepper and salt and spread over a flat dish. Divide the avocado and the rest of the dressing over and serve.
Blogs that might be interesting
-
20 minMain dishcooked chicken breasts, onion, mushrooms, Italian parma ham, olive oil, Italian stir-fry vegetable mix, mashed potatoes,parmakip fillet on Italian stew
-
20 minMain dishsomething crumbly potatoes, beef chipolata, traditional olive oil, French mustard, creme fraiche, cut endive, bunch onion, orange pepper,creamy endive stew with sausages
-
30 minMain dishwholemeal pancake flour, milk, egg, liquid baking product, peanut oil, onion, shallot, paprika, baking flour, zucchini, frozen pea, green curry paste, Thai Red curry pasta,pancake with vega curry
-
30 minMain disholive oil, onion, dried red lentils, dried thyme, Beef broth, winter carrot, parsnip, leeks, fresh sausage,lentil soup with fresh sausage
Nutrition
530Calories
Sodium28% DV680mg
Fat42% DV27g
Protein30% DV15g
Carbs17% DV52g
Fiber40% DV10g
Loved it