Baby kale with piri piri vinaigrette

Baby kale with piri piri vinaigrette

Total: 20 min. | Active: 20 min.
lactose-free, gluten-free
Nutritional value / people: 303 kcal
, Fat: 22 g
, Carbohydrate: 11 g
, Protein: 14 g


4 people


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1 lime, the whole juice
3 tbsp olive oil
1 red chilli pepper, finely chopped
2 cm ginger, grated
1 garlic clove, grated
½ tsp salt


200 g ProSpecieRara Baby Kale Mix
1 ProSpecieRara Coeur de Boeuf, cut into pieces
1 carrot, cut into strips
100 g cashew nuts, roasted

To serve

125 g smoked trout fillets (organic), cut into pieces
20 g garden cress
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How it's done

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Pour the lime juice and oil into a bowl, add the chilli pepper, ginger, garlic and salt, mix well.


Mix the baby kale and all the other ingredients up to and including the cashew nuts with the vinaigrette.

To serve

Arrange the trout and cress on top of the salad.


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