Filter
Reset
Sort ByRelevance
Tara K. Farley
Lunch salad with mackerel
Share
Tweet
Pin
Whatsapp
Print
Ingredients
Directions
-
Peel the forest pens with a peeler and then scrape them into long ribbons. Rub the skin off the top and cut the cut into pieces. Spread the young leaf lettuce and carrot ribbons over a wide bowl and put the pieces of beet on them.
-
Stir in the yogurt with mustard, lemon juice and some freshly ground pepper to make a dressing. Pour the dressing over the salad. Divide the mackerel into pieces and put them on the salad. Garnish with some coarsely chopped dill.
Blogs that might be interesting
-
30 minLuncholive oil, bacon, chicken spices, chicken breast, egg, white casino bread, lettuce, avocado, Red onion, pickle, mayonnaise, lemon, chives,double thick club sandwich
-
20 minLunchfresh ginger, onion, cinnamon stick, star anise, clove, peppercorns, garlic, vegetable stock, Chestnut mushroom, soy sauce, sesame oil, spring / forest onion, pak choi, mie, mie, bean sprouts, coriander, basil, fresh mint,vega pho
-
30 minLunchSushi rice, pandan rice, egg, chives, peanut oil, salmon fillet, nori-sheet, coriander, mayonnaise, wasabi, grated horseradish,japanese rice sandwich
-
20 minLunchegg, paprika, fresh chives, gruyere, butter,foam omelette with gruyere
Nutrition
730Calories
Fat69% DV45g
Protein68% DV34g
Carbs14% DV41g
Loved it