Summer Salad with Trout and Beetroot Dressing

Preparation/cooking time: ca. 30m

For 4 people

Nutritional Information

Contains 154 Kcal, 13g Protein, 5g Carbohydrates, 8g Fat


  • 0.5 dl beet juice
  • 1 tbsp. lemon juice
  • 0.25 tsp. salt
  • 2 tbsp. mayonnaise
  • 0.5 cucumber, entkernt, in Scheiben
  • 150 g baby spinach
  • 150 g blackberries, cut in half
  • 200 g organic smoked trout fillets, broken into pieces

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  • Puree the beetroot juice and the ingredients up to and including the mayonnaise, salt to season, set aside.
  • Mix together the cucumber, spinach, blackberries and trout. Drizzle the dressing over the top.

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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