Salad with Hot-Smoked Salmon and Feta
with mango ketchup and avocadoCalories
:
574 kcalProtein
:
26.4g proteinTotal
:
15 minutesDifficulty
:
Easy-30% carbs
Extra Veggies
Allergens:
- Melk (inclusief lactose)
- Vis
- Zwaveldioxide en sulfiet
- Selderij
- May contain traces of allergens
- Sesamzaad
- Noten
- Macadamianoten
- Amandelnoten
- Paranoten
- Pinda's
- Hazelnoten
- Walnoten
- Pistachenoten
- Cashewnoten
- Pecannoten
This recipe provides 265g vegetables per portion.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
Serving amount
½ piece
Cucumber
⅖ head
Butter lettuce
5 g
Fresh chives
(May be present: Selderij)
¼ piece
Lemon
½ piece
Avocado
25 g
Feta
(Contains: Melk (inclusief lactose))
10 g
Sunflower seeds
(May be present: Sesamzaad, Noten, Macadamianoten, Amandelnoten, Paranoten, Pinda's, Hazelnoten, Walnoten, Pistachenoten, Cashewnoten, Pecannoten)
75 g
Hot smoked salmon flakes
(Contains: Vis)
15 g
Mango ketchup
(Contains: Zwaveldioxide en sulfiet)
Not included in your delivery
¼ tablespoon
Extra virgin olive oil
1 tablespoon
[Plant-based] mayonnaise
to taste
Salt and pepper
Nutrition Values
Energy (kJ)2402 kJ
Calories574 kcal
Fat47.2 g
Saturated Fat9.6 g
Carbohydrate10 g
Sugar6.7 g
Dietary Fiber4.6 g
Protein26.4 g
Salt1.9 g
Potassium263.6 mg
Calcium41.3 mg
Iron0.7 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.
Utensils
•Salad Bowl
•Tall-Sided Pan
•Small Bowl
Cooking Steps
1
- Dice the cucumber. Roughly chop the butter lettuce. Finely chop the chives and cut the lemon into wedges.
- In a salad bowl, combine the extra virgin olive oil with 0.5 tbsp lemon juice per person and some salt and pepper to taste.
- Add the cucumber, lettuce and half of the chives to the dressing and mix well.
- Halve and pit the avocado, then remove the skin and dice the flesh.
2
- Heat a frying pan without any oil over high heat.
- Toast the sunflower seeds for 3 - 5 minutes, or until they start to turn lightly golden-brown, then remove from the pan and set aside.
3
- In a small bowl, mix the mayonnaise with some lemon juice to taste.
- Season with salt and pepper.
4
- Serve the salad in deep plates.
- Serve the salmon and avocado over the salad.
- Crumble over the feta and drizzle with the lemon mayo and the mango ketchup.
- Garnish with the sunflower seeds and the rest of the chives.
