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 / person: 154 kcal
, Fat: 8 g
, Carbohydrate: 5 g
, Protein: 13 g

Ingredients

4 person

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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
kochen@bettybossi.ch

Dressing

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

Salad

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

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Dressing

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

Salad

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

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