Summer garden salad recipe

  • Serves 4
  • 10mins to prepare
  • 327 calories / serving
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Summer garden salad with Beetroot trout fillets (h)

Make the horseradish cream dressing by mixing everything in a small bowl. Season to taste with salt and freshly ground black pepper. Set aside.

Toss the salad leaves in a little extra virgin olive oil and divide between four dishes. Scatter over the beetroot, radishes, celery and spring onions. Finally, top each with a trout fillet and a generous dollop of dressing. Serve immediately.

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  • Ingredients

  • For the horseradish cream dressing

  • 3tbsp creme fraiche
  • 3tbsp greek yogurt
  • 1-2tbsp horseradish sauce, to taste
  • 1tbsp white wine vinegar
  • small bunch chives, snipped
  • salt
  • freshly ground black pepper
  • For the salad

  • 3 generous handfuls of mixed salad leaves
  • 2tbsp extra virgin olive oil
  • 2 packs traditional cooked beetroot, sliced
  • a bunch of radishes, sliced finely
  • ½ head of celery, sliced finely
  • a small bunch spring onions, finely chopped
  • 4 smoked trout fillets
Shop ingredients
  • Energy 1360kj 327kcal 16%
  • Fat 22g 32%
  • Saturates 6g 32%
  • Sugars 5g 5%
  • Salt 2.5g 41%

of the reference intake
Carbohydrate 5.7g Protein 25.6g Fibre 2.7g


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