🥗 Autumn Salad with Potatoes, Beans, Salmon and Egg

Name: Autumn Salad with Potatoes, Beans, Salmon and Egg
Total time: 30 min
Yield: 4 servings
Ingredients: 600 g potato (organic); 4 hard-boiled eggs (peeled); 200 g green beans (cooked); 400 g salmon fillet; 4 tbsp black olives; 6 lettuce leaves; olive oil (cold pressed); 4 tbsp lemon juice; salt; pepper (freshly ground)

480 kcal · 30 min · 4 servings

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Ingredients

600 g potato (organic)
4 hard-boiled eggs (peeled)
200 g green beans (cooked)
400 g salmon fillet
4 tbsp black olives
6 lettuce leaves
olive oil (cold pressed)
4 tbsp lemon juice
salt
pepper (freshly ground)

Instructions

1. Cut the boiled potatoes into bite-sized cubes.
2. Cut the boiled eggs in half.
3. Wash the salad leaves and dry them thoroughly.
4. Heat one tablespoon of oil in a frying pan.
5. Fry the salmon fillet on both sides for 3 to 4 minutes until golden brown.
6. Season the salmon with salt and pepper.
7. Remove the salmon from the pan and cut it into small pieces.
8. Distribute the salad leaves onto four plates.
9. Place the potato cubes, salmon pieces, green beans, and olives on the plates.
10. Add two egg halves to each plate.
11. Mix 8 tablespoons of olive oil with lemon juice, salt, and pepper.
12. Drizzle the dressing spoonful by spoonful over the salads.
13. Serve the salad immediately.

Nutrition per serving

kcal: 480
Protein: 31 g · Fett/Fat: 27 g · Carbs: 27 g