1 portion contains approximately:
| 482 | kcal |
| 38 g | protein |
| 34 g | fat |
| 6 g | carbohydrates |
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100 g mixed greens
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100 g red oakleaf lettuce
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2 tbsp lemon juice
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1 tsp mustard
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1 tbsp walnut oil
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1 tbsp olive oil
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1 medium avocado
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400 g fish filets (hoki)
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1 tbsp rapeseed oil
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1 tbsp sesame seeds
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Pepper
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Salt
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1
Wash and dry the leafy greens. Cut into pieces and place in a bowl.
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2
Combine 1 tbsp lemon juice, mustard and spices. Add both walnut and olive oil, stir, and toss with the salad.
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3
Arrange the salad on the plates. Peel and slice the avocado and place the slices on the salad. Drizzle with 1 tbsp lemon juice.
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4
Sauté the fish in the rapeseed oil for about 3–4 minutes each side. Season with salt and pepper and place next to the salad.
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5
Toast the sesame seeds briefly in a dry pan and scatter over the salad.