Meg’s Smoked Trout, Quinoa & Strawberry Salad

Smoked Trout, Quinoa and Strawberry Salad Recipe

This salad is ridiculously delicious, and you can substitute your favourite cooked grain for the quinoa and rice.

Serves: 2

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Smoked Trout, Quinoa and Strawberry Salad Recipe

By: Meg Thompson

This salad is ridiculously delicious, and you can substitute your favourite cooked grain for the quinoa and rice. Win!


Servings

Prep time

Cook time

Recipe


Ingredients

  • Dressing
  • Juice 1 lemon
  • ½ tbsp apple-cider vinegar
  • ½ tbsp maple syrup or honey
  • ½ tbsp mustard
  • 2 tbsp olive oil
  • Good pinch sea salt

  • 1 cup green beans, tops & tails removed
  • 1 small fennel bulb, shaved
  • 100g smoked trout, broken into chunks
  • 1 cup cooked quinoa
  • ½ cup cooked wild rice, brown rice, freekeh or faro
  • ½ avocado, roughly chopped
  • 1 tbsp dill, roughly chopped
  • 1 tbsp mint, torn roughly
  • 4–5 strawberries, green tops removed & sliced in half

Method


  • Pop all dressing ingredients into jar, put lid on and shake to combine.
  • Quickly blanch green beans, then remove and run under cold water to stop cooking further.
  • Place beans, fennel, trout quinoa, rice, avocado, dill, mint and strawberries in serving bowl.
  • Pour over dressing and toss gently to combine.
  • Serve with extra dill and mint on top as desired.

  

Tried this recipe? Mention @wellbeing_magazine or tag #wbrecipe!

Meg Thompson

Meg Thompson

Meg Thompson is a practising naturopath, cook, mother, writer and passionate wholefood enthusiast based in Melbourne. Meg’s interest in health, food and the role of food as medicine has shaped her career and lifestyle. Following an early career in psychology and education, she completed studies in naturopathy, nutrition and herbal medicine and now runs a successful clinical practice. Meg works from a philosophy that food is much more than something to fill our bellies, but a source of nourishment, deliciousness, education, ritual and celebration, best shared with those we love.

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