Smoked salmon, avocado and mango salad

30 min
Seasonal period: All year
Allergens:
Fish
Fish
Milk
Milk
Mustard
Mustard
Sulfites
Sulfites
Elaboration

For the garnishes:

  • Bouquetiere of fresh vegetables.
  • Peel and cut the avocado and mango in small cubes of 0.5 x 0.5 cm. Sprinkle with a few drops of lemon juice and season with the yoghurt sauce. Set aside.

For the sauces:

SET UP

  • Fillet the smoked fish and cover the base of a flat dish.
  • With the help of a brush slightly season the salmon with the mustard vinaigrette.
  • With the help of a ring, place the seasoned avocado and mango mixture on the salmon in the centre of the plate.
  • Place the bouquetiere of salad over the mixture, previously seasoned with the mustard vinaigrette.
  • Sprinkle with chopped chives.
Nutritional information (1 portion)
Energy
221.18
kcal
Carbohydrates
11.28
g
Proteins
9.28
g
Lipids
13.87
g
Fiber 6.93 g
Saturates 2.25 g
Monounsaturated fatty acids 8.71 g
Polyunsaturated fatty acids 1.59 g
Cholesterol 10.0 mg
Calcium 181.33 mg
Iron 6.26 mg
Zinc 6.93 mg
Vitamin A 73.67 ug
Vitamin C 69.13 g
Folic acid 206.03 ug
Salt (Sodium) 483.23 mg
Sugars 6.63 g
The data is merely a guide and should not be used for medical purposes. Those responsible for the web disclaims any responsibility.