Green salad with mackerel and quinoa

A celebration of green vegetables.

Green Salad

Green salad with mackerel and quinoa (serves 2)
Adapted from Allerhande

1 courgette, in chunks
1 tbsp olive oil
1 clove of garlic, pressed
200 g green asparagus, cleaned
150 g peas

1 ripe avocado
juice of 1 lime
50 ml yoghurt
10 g flat-leaf parsley
50 ml water
salt and pepper

quinoa cooked in bouillon
smoked mackerel

Stir-fry the courgette in the olive oil. Add the garlic and fry for a few seconds longer.
Cook the asparagus and peas to your liking.
Blend the flesh of the avocado with the lime juice, yoghurt, parsley, water, salt and pepper to a smooth sauce.
Mix the vegetables with the sauce, serve immediately accompanied by quinoa and mackerel.

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