Salmon & Pumpkin salad

  • Pan fry the salmon skin down first with a little coconut oil

  • Thinly slice the pumpkin and sear in the pan

  • Lay out the salad on your serving plate

  • Thinly slice the radish, chop the avocado and spread around the salad

  • Add the pomegranate over

Makes 1 portion

150 g Salmon

150 g pumpkin

½ a pomegranate

50 g Avocado

50g Iceberg lettuce

30g Rocket salad

1 Radish

Nutritional information

Calories: 407

Carbs:     32g

Protein:   33g

Fat:          18g

© 2020 Mundia Moola Büsser

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