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Pasta salad with smoked trout and mango dressing

Label gluten_free
30 min
medium
medium

Preparation

1

Boil the fusilli until it is cooked in lightly salted water. Drain the pasta and mix it in a bowl with 3 tablespoons of olive oil.

2

Rinse the spring onion and cherry tomatoes. Cut the tomatoes into wedges and the spring onion into rings. 

3

Remove the stone from the avocado. Spoon out the flesh and cut into cubes. Remove the bell body from the apple and cut it into cubes.

4

Wash and chop the parsley and mint leaves.

5

Mix the pasta, vegetables, avocado and spices in a mixing bowl and season with pepper and salt and possibly extra olive oil or lime juice to taste. 

6

Peel the mango, remove the flesh and cut it into cubes. Mix them with the wine vinegar and corn oil to make a dressing. Season to taste with salt and pepper and any surplus of spices.

7

Divide the pasta salad into 4 deep plates and place the smoked trout on top. Serve the salad with the mango dressing separately or over the pasta.

Ingredients

4
People
  • 250 g damhert gluten free fusilli
  • 4 smoked trouts
  • 1 avacado
  • 3 spring onion
  • 10 cherry tomatoes (yellow/red)
  • 1 pomme verte
  • 2 limes (juice)
  • 1 parsley
  • 1 mint leaves
  • 3 tablespoon olive oil
  • 1 mango
  • 2 tablespoon white wine vinegar
  • 4 tablespoon corn oil
  • 1 salt & pepper

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