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🥗 Fresh Trout Salad with Fennel, Sorrel, and Avocado

309 kcal · 30 min · 4 servings

Ingredients

• 150 g young sorrel
• 1 bulb fennel
• 1 untreated lemon
• 2 avocados
• 2 tbsp orange juice
• 2 tbsp apple cider vinegar
• 2 tbsp olive oil
• 1 pinch sugar
• salt
• pepper
• 4 smoked trout fillets (approx. 125 g each)

Instructions

1. 1. Wash the sorrel thoroughly.
2. 2. Spin the greens dry.
3. 3. Tear large sorrel leaves into small pieces.
4. 4. Wash the fennel.
5. 5. Cut the fennel into quarters.
6. 6. Cut out the hard cores from the fennel.
7. 7. Grate the fennel flesh finely.
8. 8. Add the fennel and sorrel to a bowl.
9. 9. Rinse the lemon under hot water.
10. 10. Dry the lemon.
11. 11. Peel off about half of the lemon peel using a vegetable peeler.
12. 12. Cut the lemon peel into thin strips.
13. 13. Add the lemon strips to the salad.
14. 14. Squeeze the lemon.
15. 15. Halve the avocados.
16. 16. Remove the pits from the avocados.
17. 17. Peel the skin off the avocados.
18. 18. Dice the avocado flesh.
19. 19. Mix the avocado cubes with two tablespoons of lemon juice.
20. 20. Mix the remaining lemon juice with orange juice.
21. 21. Add apple cider vinegar to the mixture.
22. 22. Add olive oil to the mixture.
23. 23. Add sugar to the mixture.
24. 24. Whisk everything together to make a dressing.
25. 25. Season the dressing with salt and pepper.
26. 26. Divide the salad among plates.
27. 27. Place the avocado cubes on top of the salad.
28. 28. Drizzle the dressing over the salad.
29. 29. Shred the trout fillets into small pieces.
30. 30. Distribute the trout pieces over the salad.

Nutrition per serving

• kcal: 309
• Protein: 23 g · Fett/Fat: 21 g · Carbs: 8 g