Trout, Mango and Avocado Salad
4 servings
15 minutes
This refined salad with trout, mango, and avocado embodies a harmony of flavors and textures. Tender lightly salted trout pairs with juicy mango and creamy avocado, creating a perfect balance of sweetness and spiciness. A mix of fresh salad leaves adds lightness to the dish, while a dressing of olive oil, grainy mustard, and lemon juice highlights its sophistication. This combination of ingredients comes from European gastronomy, where simplicity and naturalness are valued. This salad is suitable for a romantic dinner, a light snack or a festive table setting, delighting with its rich flavor and aesthetic appearance. It is a true culinary masterpiece capable of surprising and inspiring.
1
Slice the mango and avocado into thin slices.
- Mango: 1 piece
- Avocado: 1 piece
2
Cut the trout into small pieces, so they are roughly the same size as the mango and avocado.
- Lightly salted trout: 200 g
3
Add all the ingredients to the salad mixture.
- Mixed salad leaves: 300 g
4
Prepare the dressing: mix mustard, oil, and lemon juice. Stir thoroughly until smooth.
- Wholegrain mustard: 3 tablespoons
- Olive oil: 4 tablespoons
- Lemon juice: 2 teaspoons
5
Prepare the salad. Add salt and pepper to taste. Mix.
