Baby kale with piri piri vinaigrette


Total time: 20m
Preparation Time: 20m

Servings
For 4 people


Nutritional Information

Contains 303 Kcal, 14g Protein, 11g Carbohydrates, 22g Fat


Ingredients

  • Vinaigrette
  • 1 lime, use only the juice
  • 3 tbsp olive oil
  • 1 red chilli pepper, finely chopped
  • 2 cm ginger, grated
  • 0.5 tsp salt
  • 1 garlic clove, grated
  • Salad
  • 200 g baby lettuce
  • 1 beefsteak tomatoes, in pieces
  • 1 carrots, cut into strips
  • 100 g cashew nuts, toasted
  • To serve
  • 125 g smoked trout fillets (organic), in pieces
  • 20 g garden cress

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Instructions

  • Vinaigrette

    Pour the lime juice and oil into a bowl, add the chilli pepper, ginger, garlic and salt, mix well.
  • Salad

    Mix the baby kale and all the other ingredients up to and including the cashew nuts with the vinaigrette.
  • To serve

    Arrange the trout and cress on top of the salad.

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Products used in this recipe

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Due to seasonality or for logistical reasons it can occur that an ingredient is not available for this recipe. We thank you for your understanding and apologise for any inconvenience.


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