Quinoa salad with avocado and salmon

Quinoa salad with avocado and salmon

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Boil quinoa in salted water with oil, 15 minutes, over low heat, covered with a lid.

Drain the salmon.

Cut the julienne onion and green onion into rounds.

Mix quinoa with red and green onions, lime juice and olive oil.

Place the salmon on top and garnish with avocado slices.

Recipe Low Carb

This cereal called quinoa is high in carbs, like any other cereal, but at least it contains those complex and healthy carbs with which we are allowed to enjoy our lunches. I read only well about this quinoa, not only about its good carbs but also about the many proteins it contains, vitamins and more, fibers, minerals, etc., etc. So, although it shouldn't appear on a low-carb menu, with about 23-25 ​​grams of carbs per 100 grams of cooked quinoa, I confidently include it in place of any other unhealthy carbs.

& # 8211 100 grams of white beans from a can

& # 8211 several slices of smoked salmon

Quinoa is boiled & # 8230 cannot be eaten as such although they are tiny little seeds. So boil water with a little salt (or, even better, some chicken or vegetable soup). When the water boils, add the quinoa and leave it on the stove for about 15-20 minutes, until the beans start to soften and dissolve. I left it to cool a bit and I mixed it with all the vegetables above, finely chopped.

I also prepared a great dressing, my number one favorite, if I want to eat salads with dressing:

& # 8211 a small soy yogurt (other times I used normal yogurt 0% fat)

& # 8211 3 crushed garlic cloves

& # 8211 a tablespoon of olive oil

& # 8211 a teaspoon of dried dill, half a teaspoon of salt

Mix all together and pour over the salad. Add the salmon slices and the meal is ready. This is today's lunch box. However, although it is extremely healthy, we try to keep the meal at 30-40 grams of carbohydrates so as not to exceed the proposed limits.

Avocado salad, pancetta and nectarine sauce

2 hands of summer greenery
2 hands of arugula
8 slices of pancetta, fried
2 nectarines, sliced
5-6 fresh figs, cut in four
goat cheese, crushed
1 avocado, feliat
3 tablespoons chopped pistachios
a pinch of salt and pepper

Nectarine vinaigrette sauce
1 large nectarine, cleaned and chopped
1/4 cup balsamic vinegar
2 teaspoons of honey
1 clove of garlic, grated
1/4 teaspoon salt
1/4 teaspoon pepper
1/3 cup olive oil

Method of preparation

In a large bowl put the greens and season with a pinch of salt and pepper.

Add sliced ​​pancetta, sliced ​​nectarines, sliced ​​figs, goat cheese, sliced ​​avocado and chopped pistachios. Mix lightly, sprinkle with nectarine vinaigrette sauce and arrange on a serving plate.

How to make nectarine vinaigrette sauce

Grind the nectarine in a blender, mix until a homogeneous mass is obtained. In another bowl, combine the nectarine puree with the vinegar, honey, grated garlic, salt and pepper. While stirring constantly, add the olive oil. Mix all the ingredients until a homogeneous sauce is obtained.

Salmon with mango and avocado sauce

A recipe from the category "It's so good that you don't want to share it with anyone". Salmon with mango and avocado salsa seems like a sophisticated recipe, delicate or fancy, if you will, but you have to believe me it's not like that at all.

I kept trying to avoid salmon in my diet, because I didn't have many good experiences with it. Every time I ate, there were bumps on my skin and I said, clearly, I'm allergic. What I didn't take into account was the fact that I only ate salmon from one restaurant, which I frequented, and I didn't think that maybe the allergy came from other causes, not necessarily from the salmon itself. That was until one day I gave up going to that restaurant and decided to prepare it at home.

What are the benefits of eating salmon

Salmon is considered one of the healthiest and tastiest fish, and there are many things to say about its benefits:

  • contains a very large amount of healthy fats
  • contains Omega 3 and 6 fatty acids, beneficial for the proper functioning of the brain, for the prevention of cardiovascular disease, for lowering bad cholesterol (LDL) and triglycerides
  • is an excellent source of protein, easy to assimilate and digest by the body
  • is full of vitamins (A, B6, B12, D)
  • and minerals (potassium, phosphorus, sodium, iron)

Regarding this salmon recipe with mango salsa, it just so happened that I looked at 2 pieces of salmon in the store, put it in the shopping cart, ran to pay for it, came home and looked at it : "What am I doing with you, salmon?" I quickly remembered a recipe I saw on Instagram and said I had to make it myself.

Salmon with mango and avocado salsa is a recipe for which you only need 5 ingredients to prepare it. The salmon along with the mango and avocado went very well together and at least it makes me think of an exotic dish.

Let me show you the recipe!
2 fille wild salmon
1 avocado
a mango
half a capsicum or red bell pepper
a quarter of a red onion
1 lemon
salt, pepper, garlic powder (to taste)
1-2 tablespoons olive oil

Season the salmon with salt, pepper, a little garlic powder and sprinkle with lemon juice. Place it on a baking sheet lined with a little olive oil. Put the tray in the preheated oven at 180 ° C. Leave the salmon in the oven for 10-12 minutes, turning it to one side and the other halfway through.

Avocado and mango sauce

While the salmon is cooking, prepare the salsa. Cut the avocado in half, peel it, then cut it into smaller cubes. Sprinkle it quickly with lemon juice to prevent it from oxidizing. Cut the mango into smaller cubes, cut the red onion into small pieces, the pepper into smaller pieces and put them all in a bowl. Season with salt and pepper and mix.

When the salmon is ready, place it on a plate. Put next to it or a few tablespoons of salsa and enjoy this super-mega-delicious dish.

How to prepare lettuce with salmon

Wash and dry the salad in a centrifuge, then transfer it to a large bowl. Cut the salmon into thin slices or pieces, as you prefer, and from the parmesan, scrape it with an economical knife for cleaning vegetables.

Make a dressing of salt, oil, lemon juice and season the salad. Mix gently and eat plain salad or bread croutons. Good appetite!

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* You can also sign up for Recipes group of all kinds. There you will be able to upload your photos with tried and tested dishes from this blog. We will be able to discuss menus, food recipes and much more. However, I urge you to follow the group's rules!

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Quinoa salad with avocado and red beans

Quinoa is an ingredient considered a super food, which can make any salad much tastier and healthier. With a large amount of protein, iron and vitamin E, quinoa can be included in a lot of recipes, and salads are extremely versatile.

Today we offer you an easy to make salad, & icircn Mexican style, with red beans, very tasty and healthy. You only need a few ingredients and you will get a healthy meal, suitable for the whole family.

  • 1/2 cup quinoa
  • 1 cup boiled or canned red beans
  • 1/2 cup salsa sauce
  • 1 cup corn kernels
  • 1 teaspoon chilli
  • 1 avocado
  • salt
  • pepper
  • olive oil

Put the quinoa with a cup of water in a bowl over medium heat. When it reaches boiling point, put the lid on and leave for 12-15 minutes, until the water is absorbed by the quinoa.

When the quinoa has cooled slightly, mix all the ingredients in a bowl. Season with salt and pepper to taste, 2 tablespoons olive oil and mix. The salad can be served hot or cold, simple or in whatever combinations you like.

You have to see it too.

Quinoa salad

Quinoa, these small and cute seeds, are very "fashionable". But know that they have not become "fashionable" in vain, but because they are considered very healthy! The questions are… how do we boil and use quinoa? Today I answer these questions and together we prepare a delicious salad, perfect for the autumn-winter season - Quinoa, chickpea, red bean and tuna salad! & # x2665

Salad with quinoa, avocado and ricotta

Step 1: First of all, you have to deal with quinoa. Heat 240ml water. Add quinoa, garlic clove and salt. Let them boil, then simmer and let them simmer for another 15 minutes. After this time, turn off the heat and let the quinoa stay in the water for 5 minutes. Take it out and let it cool.

Step 2: make the vinaigrette: mix well with a blender or on the food processor lemon juice, olive oil, garlic, honey and freshly ground pepper. When it takes on a creamy consistency, it's ready.

Step 3: salad. clean lettuce leaves, salad (which must be chopped). Put it in a large bowl and sprinkle quinoa on top. Add vinaigrette, almonds and ricotta. Add the avocado slices and add salt to taste.

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Ingredients for guacamole (Mexican avocado sauce)

  • - 1 well-baked, soft avocado
  • -1 small onion, cut into cubes
  • - juice from half a lime or lemon
  • - salt
  • - freshly ground pepper
  • - 1 small clove of garlic
  • - Cut diced green bell peppers
  • - 1 small diced tomato
  • - 1 teaspoon olive oil, optional

Video: Entertv: Σαλάτα με αβοκάντο και σολομό από τον Βασίλη Καλλίδη (June 2022).


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