Spicy eel and avocado salad

Ingredients for 2 servings:

• 120 g smoked eel(s), net
• 160 g avocado(s), ripe, netParisian pepper mix
• 1 tsp spice mix (Parisian pepper)
• e.g. sea salt
• n. B. olive oil, fruity
• some lemon juice, freshly squeezed

Instructions

Working time approx. 15 minutes; Total time approx. 15 minutes

Ketogenic, Low Carb, Paleo

Skin the smoked eel and tear fine pieces from the main bone. Remove any other large bones if necessary. Halve the avocado, remove the stone and skin, and dice finely. Mix the eel and avocado in a bowl with freshly ground peppercorns. Season to taste with sea salt, olive oil, and lemon juice. Peppercorn is a spice blend of black pepper, paprika flakes, onions, coriander, and sea salt. Tip: If the salad is too fatty on its own, you can eat it with a slice of bread, rice cake, ketogenic crackers (see my other recipes), or savory oopsies, depending on your diet. But be careful, the salad alone is already very filling! Approx. Nutritional values: 370 kcal, fat 33.5 g (total 6.3 g), carbohydrates 2.6 g (of which sugars 1.2 g), protein 11 g