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Jenelle Jackson
Mackerel salad with avocado mousse and lime
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Ingredients
Directions
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Tear the salad slightly smaller and mix in the spinach. Mix half of the lime juice with the apple against discoloration. Cut the mackerel fillet into smaller pieces and mix through the apple strips.
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Mix the yogurt with 1 tablespoon of olive oil, salt and pepper. Puree the avocados with the red pepper, the rest of the lime juice and 1 tablespoon of olive oil.
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Divide the mixed salad over plates or bowls and sprinkle with the yoghurt dressing. Divide the avocado puree and apple mackerel mixture.
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Heat the rest of the olive oil and fry the bread cubes until crispy. Sprinkle the salad with the chives and croutons.
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Nutrition
865Calories
Fat102% DV66g
Protein72% DV36g
Carbs9% DV26g
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