Crisp greens, creamy avocado, flaked fish and jammy quail eggs make this salad light, fresh and satisfying. A bright lemon and olive oil dressing ties everything together without weighing it down. Serve it with whole-grain bread for a healthy lunch that feels truly special.
Ingredients
- 100 g (3.5 oz) mixed salad leaves (arugula, spinach, etc.)
- 150 g (5.3 oz) cherry tomatoes
- 1 ripe avocado
- 2-3 tbsp olive oil
- 1 tbsp lemon juice
- 100 g (3.5 oz) cooked fish fillet, flaked
- 6-8 quail eggs, boiled and halved
- Salt and black pepper, to taste
- Whole-grain bread, to serve
Instructions
- Wash the salad leaves well (soak briefly in salted water first if you like), then arrange them on a plate.
- Add the cherry tomatoes and diced avocado, drizzle with olive oil and lemon juice.
- Top with pieces of fish and halved quail eggs; season with salt and pepper.
- Serve with whole-grain bread (spelt works great).
Tips
- Use the ripest avocado you can find so it mashes lightly into the dressing.
- Dry the leaves well so the dressing clings instead of pooling at the bottom.
- Toast the bread just before serving for a warm, crisp contrast.
For more healthy ideas, try Seared Tuna Salad with Grilled Zucchini and Avocado and Baked Sweet Potato with Green Cheese and Avocado. For safe fish handling guidance, see the USDA website.
More Recipes to Try
- Seared Tuna Salad with Grilled Zucchini and Avocado
- Baked Sweet Potato with Green Cheese and Avocado
Nutrition: per 100 g: 65 kcal, protein 3.5 g, fat 2.9 g, carbs 6.1 g