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🥗 Crunchy Pumpernickel Salad with Halibut and Avocado

413 kcal · 30 min · 4 servings

Ingredients

• 2 slices pumpernickel
• 2 large tomatoes
• 200 g ripe avocado (1 ripe avocado)
• sea salt
• pepper
• 125 g smoked halibut
• 1 small lemon
• 1 tbsp Dijon mustard (preferably whole grain or smooth)
• 2 tbsp olive oil
• 2 tbsp apple juice
• 1 tbsp white balsamic vinegar
• 1 box garden cress

Instructions

1. 1. Crumble the pumpernickel bread into small pieces with your hands. Toast it in a pan without oil over medium heat for 3 to 4 minutes until crispy. Let it cool on a plate.
2. 2. Wash the tomatoes and let them drain. Cut out the hard stem areas in a wedge shape and slice the rest of the tomatoes.
3. 3. Cut the avocado in half and carefully remove the pit with a knife. Gently separate the flesh from the skin.
4. 4. Slice the avocado flesh and arrange it in a shallow dish together with the tomato slices. Season everything with sea salt and pepper.
5. 5. Remove the skin from the halibut and break the meat into bite-sized pieces by hand. Make sure no bones remain. Distribute the fish pieces over the vegetables.
6. 6. Squeeze the lemon and mix the juice with mustard, oil, apple juice, and vinegar until you have a smooth sauce.
7. 7. Pour the sauce evenly over the prepared ingredients. Cut the cress directly from the bed using kitchen scissors. Sprinkle the cress and the crunchy pumpernickel pieces over the salad and serve.

Nutrition per serving

• kcal: 413
• Protein: 19 g · Fett/Fat: 27 g · Carbs: 21 g