← All recipes

🍽️ Fresh Salad with Avocado and Mussels

393 kcal · 30 min · 4 servings

Ingredients

• 2 beef tomatoes
• 2 shallots
• 1 avocado
• 120 g mixed sprouts (e.g. mung bean sprouts)
• 1 kg mussels
• 250 ml fish stock
• 2 tbsp herbs
• 2 tbsp white wine vinegar
• 1 tsp balsamic vinegar
• salt
• pepper (from the mill)
• 3 tbsp germ oil
• 1 tbsp pumpkin seed oil

Instructions

1. 1. Pour boiling water over the tomatoes for a few seconds.
2. 2. Immediately shock the tomatoes in a bowl of cold water.
3. 3. Remove the skin from the tomatoes.
4. 4. Halve the tomatoes and remove the seeds.
5. 5. Cut the tomato flesh into small cubes.
6. 6. Peel the shallots.
7. 7. Cut the shallots into fine cubes.
8. 8. Peel the avocado.
9. 9. Cut the avocado in half.
10. 10. Remove the pit of the avocado.
11. 11. Cut the flesh of the avocado into bite-sized pieces.
12. 12. Whisk the different vinegars, salt, pepper, and oils together in a large bowl.
13. 13. Pour the dressing mixture over the prepared vegetables and sprouts.
14. 14. Let the ingredients marinate briefly in the dressing.
15. 15. Clean the mussels thoroughly.
16. 16. Rinse the mussels.
17. 17. Add the mussels to the pot with the fish stock.
18. 18. Bring the fish stock to a boil.
19. 19. Cover the pot.
20. 20. Cook the mussels for about 5 to 7 minutes.
21. 21. Remove the mussels from the heat as soon as the shells have opened.
22. 22. Remove the mussel meat from the shells.
23. 23. Discard any mussels whose shells did not open.
24. 24. Gently fold the mussel meat into the prepared salad.
25. 25. Finally, gently fold the fresh herbs into the salad.

Nutrition per serving

• kcal: 393
• Protein: 34 g · Fett/Fat: 22 g · Carbs: 13 g