Smoked Trout, Quinoa and Strawberry Salad Recipe
Smoked Trout, Quinoa and Strawberry Salad Recipe
This salad is ridiculously delicious, and you can substitute your favourite cooked grain for the quinoa and rice. Win!
Servings
Prep time
Cook time
Recipe
Ingredients
- Dressing
- Juice 1 lemon
- ½ tbsp apple-cider vinegar
- ½ tbsp maple syrup or honey
- ½ tbsp mustard
- 2 tbsp olive oil
- Good pinch sea salt
-
- 1 cup green beans, tops & tails removed
- 1 small fennel bulb, shaved
- 100g smoked trout, broken into chunks
- 1 cup cooked quinoa
- ½ cup cooked wild rice, brown rice, freekeh or faro
- ½ avocado, roughly chopped
- 1 tbsp dill, roughly chopped
- 1 tbsp mint, torn roughly
- 4–5 strawberries, green tops removed & sliced in half
Method
- Pop all dressing ingredients into jar, put lid on and shake to combine.
- Quickly blanch green beans, then remove and run under cold water to stop cooking further.
- Place beans, fennel, trout quinoa, rice, avocado, dill, mint and strawberries in serving bowl.
- Pour over dressing and toss gently to combine.
- Serve with extra dill and mint on top as desired.
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