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Potato salad with beetroot and salmon
Salad of potatoes, peas, beets, red onion, lemon, dill, watercress and salmon.
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Ingredients
Directions
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Cut the potatoes into pieces of 2 cm and cook in a pan with water and possibly salt 12 min. Boil the peas the last 8 min.
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Meanwhile, peel the beet and cut into 2 cm pieces. Cut the onion into thin half rings. Grate the yellow skin of the lemon and squeeze out the fruit.
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Mix the onion, the lemon zest and 2 tbsp (4 people) lemon juice through the beetroot. Season with pepper and salt. Cut the dill coarsely.
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Drain the potatoes and peas and mix with the dill and the oil. Season with pepper.
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Remove the hard stalks from the watercress. Break the salmon into large pieces.
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Divide the potatoes, beetroot, watercress and salmon over the bowls. Serve immediately. Tasty with extra lemon wedges.
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Nutrition
440Calories
Sodium18% DV440mg
Fat25% DV16g
Protein40% DV20g
Carbs16% DV48g
Fiber48% DV12g
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