Baby kale with piri piri vinaigrette

Name: Baby kale with piri piri vinaigrette
Prep time: 20 min
Total time: 20 min
Yield: 4
Cuisine: quick recipes
Ingredients: 125 g smoked trout fillets (organic); 1 limes; 1 red chilli peppers; 2 cm ginger; 1 garlic cloves; 200 g baby lettuce; 1 beefsteak tomatoes; 1 carrots; 100 g cashew nuts; 20 g garden cress; 3 tbsp olive oil; ½ tsp salt

salad quick recipes summer

Total: 20 min. | Active: 20 min.

lactose-free, gluten-free

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Ingredients

for 4 person

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

How it's done

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.

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