100 g small romaine lettuce heart (1 small romaine lettuce heart)
100 g small radicchio (1 small radicchio)
125 g small oranges (1 small orange)
150 g yogurt (0.3% fat)
1 tsp wasabi paste
salt
pepper
2 slices rye whole grain bread
200 g smoked trout fillet (2 smoked trout fillets)
Instructions
1. Wash both types of salad greens thoroughly, dry them well, and cut the leaves into small, bite-sized pieces.
2. Peel the orange completely, removing the white pith underneath. Carefully cut out the fruit segments between the membranes, holding them over a small bowl. Squeeze the remaining orange peels over the bowl to collect the juice.
3. Mix the yogurt with two tablespoons of the collected orange juice, wasabi paste, and a pinch of salt to create a dressing. Season to taste with salt and pepper.
4. Toast the bread in a non-stick pan without additional fat or in a toaster until it is nicely crispy.
5. Cut the toasted bread into small cubes. Also cut the smoked trout fillets into bite-sized pieces.
6. Add the salad leaves, orange segments, bread cubes, and dressing to a large bowl and mix well. Gently fold in the trout pieces at the end to prevent them from breaking apart.
Nutrition per serving
kcal: 277
Protein: 29 g · Fett/Fat: 4 g · Carbs: 28 g
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