Salad with trout fillet according to Laura

Ingredients for 1 servings:

• ½ small iceberg lettuce
• ¼ cucumber(s)
• ½ bell pepper(s), red
• 1 tomato(s)
• 3 radishes
• ½ m.-sized apple, sour
• 1 onion(s)
• 1 orange(s)
• some lettuce leaves, green
• 4 tbsp natural yogurt, 0.1% fat
• 1 tbsp Balsamic vinegar, white
• 1 tsp mustard, medium hot
• some sweetener, liquid, or apple syrup or honey
• salt and pepper
• 1 tsp dill, picked or from the freezer
• 1 tsp rapeseed oil
• 80 g smoked trout fillet(s)

Instructions

Working time approx. 25 minutes; Total time approx. 25 minutes

Suitable for WW, fruity and spicy, low in fat

Tear the iceberg lettuce into small pieces, chop the cucumber, bell pepper, tomato, radish, and apple. Slice the onion into rings. Peel and core the orange, and chop it finely, reserving a few wedges for serving. Place all ingredients in a large bowl and toss gently. Arrange the salad on a plate topped with a few lettuce leaves. Mix the yogurt with the balsamic vinegar, mustard, sweetener, pepper, salt, and dill, and season to taste. Finally, mix in the teaspoon of rapeseed oil. Fold the dressing into the salad, shred the trout fillet, and arrange it on top. Garnish with a few orange wedges. Tip: This dish can be served with whole-grain bread or baked potatoes for a complete meal.