Baby kale with piri piri vinaigrette

Baby kale with piri piri vinaigrette

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

Ingredients

4 person

Hint:


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

Vinaigrette

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

Salad

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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Vinaigrette

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

Salad

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.

How-tos

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