Trout and avocado salad

Fairlady
4 servings Prep: 20 mins, Cooking: 10 mins
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This delicious summer salad is packed with nutrients and rich in Omega-3. Enjoy!

By Food24 May 04 2015
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Ingredients (13)

600 g trout — fillet
2 Tbs fresh chillies — 573
sea salt and freshly ground black pepper
2 avocado — peeled and sliced
1 red onion — finely sliced
1 cucumber — thinly sliced
1/2 cup pumpkin seeds — toasted
80 g watercress
DRESSING:
1/4 cup fresh chillies — 573
4 tsp Dijon mustard
lemon — juice only
2 garlic — cloves, crushed
sea salt and freshly ground black pepper
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Method:

Preheat oven to 180°C. Place trout fillet on a roasting tray. Drizzle with olive oil and season with salt and pepper.

Bake for 10 minutes or until fish is cooked. Remove from oven, allow to cool and flake.

Whisk together dressing ingredients. Slice onion and pour over dressing. Allow to macerate for 10 minutes.

To serve, arrange salad ingredients on a serving platter, pour over dressing and toss together.

Words and image: Fairlady

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