Avocado Salad – an appreciated specialty around the world

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Ingredients for 4 servings:
-500 g cod fillets
-1 onion French
-1 bunch dill
-4-5 tablespoons soft oatmeal
-1 egg

-1-2 tablespoons lemon juice
-salt and pepper
-150 g salad leaves
-1 avocado
-100 g cherry tomatoes
-150g natural yoghurt
-2 tablespoons mustard
-2 tablespoons lemon juice
-4 tablespoons orange juice
-5 tablespoons oil

Instructions :

  1. Wash the fish, wipe it and chop it in the meat grinder . Peel and chop the onion . Chop the dill . Mix the fish with onions , dill , oatmeal and egg . Sprinkle with lemon juice,  salt and pepper ; then modeled 16-18 meatballs. Cover and put in the refrigerator.
  2.  Now prepare the salad leaves and vegetables . Sliced ​​the avocado pulp . Cut half the tomatoes . For dressing , combine yogurt with mustard , orange juice and lemon , 2 tablespoons oil , salt and pepper .
  3.  Fry the meatballs all around about 5-6 min., until crisp . Allow to drain the excess fat on paper towels . Mix salad leaves with the vegetables and distributed in bowls . It sits above meatballs  and dressing .

Prep 45 min.;
Fried 6 min.;
Per serving: about 410 kcal;
Protein 29 g;
Fat: 26 g;
Carbohydrates: 14 g

Avocado Salad - an appreciated specialty around the world

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