Winter salad with salmon and parsnip

Name: winter salad with salmon and parsnip
Cook time: 25 min
Total time: 25 min
Yield: 4
Ingredients: 200 g winter carrot; 400 g parsnip; 100 g baby spinach; 1 Red onion; 60 g unroasted walnuts; 1 ready to eat avocado; 1 lime cleaned up; 15 g fresh fresh mint; 3 el mayonnaise; 3 el traditional olive oil; 1 el water; 300 g fresh salmon fillet; 1 frozen petit beurre bread

Winter salad with winter carrot, parsnip, red onion, walnuts, avocado and salmon. Nice to serve with bread.

Ingredients

Kitchen Stuff

1 blender
1 grill pan

Directions

Peel and cut the carrot and parsnips into slices of ½ cm. Halve possibly large slices. Boil in water with salt if necessary in 5 minutes.
Put in a colander, rinse cold under running water and keep separate.
Tear the spinach into small pieces.
Cut the onion into wafer-thin rings. Chop the walnuts coarsely. Mix the carrot, parsnip, spinach, onion and walnut and spread over a flat dish.
Cut the avocado half in half. Remove the kernel, scoop out the flesh with a spoon and cut into strips.
Grate the green skin of the lime and squeeze out the fruit. Drizzle the avocado with ½ tbsp lime juice (per avocado).
Remove the leaves from the coin. For 4 people, add 1 tsp lime zest, ½ tbsp lime juice and the fresh mint with the mayonnaise, oil, water, pepper and possibly salt in a high beaker.
Puree with the hand blender to a smooth dressing.
Dab the salmon dry with kitchen paper and brush with the oil.
Heat the grill pan and grill the salmon in 5 min. Almost done. Turn halfway. Break into pieces.
Divide the avocado and salmon over the salad. Sprinkle with the dressing. Serve with the bread.

Blogs that might be interesting

onions are healthy seasonings

onion and crying

salt in whipped cream

why are healthy snacks important

Nutrition

715Calories

Sodium18% DV440mg

Fat65% DV42g

Protein54% DV27g

Carbs17% DV52g

Fiber40% DV10g

Loved it