Stuffed avocado on salad
easy
60 mins
60 mins
Ingredients
- 350 g white asparagus
- 7-10 Tbsp Salt
- 200 g Chicken filet
- 2 TABLESPOONS Oil
- 7-10 Tbsp Pepper
- 150 g Mushrooms
- 1 can(s) (314 ml; draw-off weight 175 g) Mandarin Oranges
- 150 g Whole milk yoghurt
- 50 g Salad Mayonnaise
- 1 TEASPOON Sugar
- 2 Avocados (about 275 g each)
- 7-10 Tbsp Juice of 1 lemon
- 7-10 Tbsp Head and frisée salad
- 7-10 Tbsp Mayonnaise, dill and parsley
Directions
- 1
Clean and peel the asparagus and cut into pieces of about 3 cm. Cook in boiling salted water for 8-10 minutes. Drain. Wash the meat, dab dry and cut into small cubes. Heat oil in a pan and fry the meat in it until golden brown all around.
- 2
Season with salt and pepper. Remove from the pan and let it cool down. Wash and clean the mushrooms if necessary and cut them into thin slices. Drain mandarin oranges on a sieve. Collect the juice. Mix yoghurt, mayonnaise and 2 tablespoons of mandarin juice and season to taste with sugar, salt and pepper. Mix all salad ingredients with the sauce. Cut avocados in half lengthwise along the core. Turn both avocado halves in opposite directions and pull them apart slightly. Remove the core.
- 3
Mix all salad ingredients with the sauce. Cut avocados in half lengthwise along the core. Turn both avocado halves in opposite directions and pull them apart slightly. Remove the core. Sprinkle avocado halves with lemon juice and fill with the salad. Arrange on a plate together with lettuce and frisée leaves. Serve with parsley and avocados garnished with a dash of mayonnaise and dill
Nutrition Facts
510 kcal
18 g
40 g
17 g
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