Trout and beetroot salad
Ready in 20 min1 serving
466kcal · per serving
Protein44 g
Carbs26.9 g
Fat18.5 g
Ingredients
- 125 g Trout, cooked
- 150 g Beetroot, cooked
- 80 g Potato, boiled
- 40 g Lamb’s lettuce
- 50 g Greek yogurt, nonfat
- 10 g Lemon
- 10 g Walnuts
Steps
- Bake the trout at 180 °C for 10 min, then flake it.
- Mix the yogurt with the lemon juice, salt and pepper.
- Arrange the lamb's lettuce, diced beetroot and potatoes, add the trout, spoon over the dressing and scatter with walnuts.
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