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


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:

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


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

To serve

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


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.


Peeling ginger

Peeling ginger

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