Salmon-avocado tartar in chicory shuttle

COOK TIME
25 mins

TOTAL TIME
25 mins

Ingredients

Directions

1. 1

   Remove the outer leaves from the chicory. Remove the remaining leaves, wash and drain. Wash the chives, shake dry and cut into slanted rings. Wash the baby leaf salad and drain

2. 2

   For the vinaigrette, peel the ginger and shallot and chop finely. Whisk 3 tablespoons lemon juice, vinegar, ginger, shallot, salt, pepper and honey. Add oil drop by drop

3. 3

   Dice the salmon. Halve avocado, remove core. Remove the flesh from the skin, dice finely and sprinkle with 1 tablespoon lemon juice. Mix salmon and avocado and drizzle with 2/3 of the vinaigrette. Pour the rest of the vinaigrette over the Baby Leaf salad. Fill salmon and avocado tartar in chicory leaves and arrange on plates with the salad

Nutrition Facts

KCAL
310 kcal

CARBS
7 g

FATS
26 g

PROTEINS
12 g