Summer salad with trout and a beetroot dressing

Summer salad with trout and a beetroot dressing

Total: 30 Min. | Active: 30 Min.
lactose-free, gluten-free, Low Carb
Nutritional value / people: 154 kcal
, Fat: 8 g
, Carbohydrate: 5 g
, Protein: 13 g


4 people


Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:

Betty Bossi Koch-Center


½dl beetroot juice
1tbsp lemon juice
2tbsp mayonnaise
¼tsp salt


½ cucumber, deseeded and sliced
150g baby spinach
150g blackberries, halved
200g smoked trout fillets (organic), torn into pieces
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How it's done


Puree the beetroot juice and all the ingredients up to and including the mayonnaise, season with salt, set aside.


Plate up the cucumber, spinach, blackberries and trout. Drizzle the dressing over the top.

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