CRUNCHY FISH SALAD
Ingredients:
- 150g white fish fillet
- 2 cloves garlic
- 1 teaspoon olive oil (7g)
- Salt and pepper to taste
- 100g red cabbage
- 75g carrot
- 75g cucumber
- 1 lemon
- 40g spinach
- parsley as required
Method:
- In a bowl add some lemon juice, soak fish for 5 minutes and then drain the water. Now take a pan, keep it on medium flame and put soaked fish with water up to the level of fish. Cover the pan with a lid and let it simmer for 5 minutes so that the fish can be easily peeled. Turn off the flame and take out the fish from water. Cut the fish into small pieces and keep aside.
- Next, in a bowl mix garlic cloves, olive oil, shredded red cabbage, carrot, cucumber deseeded, parsley. Sprinkle the mixture on the fish pieces generously. Toss the salad, add some shredded spinach and season with salt and pepper.
Nutrition Facts:
- Calories: 292.1 Cal
- Protein: 35.3g
- Carbs: 25.8g
- Fat: 8.2g
