Trout salad with orange dressing

Total time: 15 minutes

Ingredients

Dressing

125 mL (1/2 cup) olive oil
15 mL (1 tbsp.) orange zest (about 1 orange)
80 mL (1/3 cup) freshly squeezed orange juice (about 1 orange)
30 mL (2 tbsp.) lemon juice (about ½ lemon)
30 mL (2 tbsp.) honey
To taste salt and pepper

Salad

1 L (4 cups) spring lettuce mix
500 mL (2 cups) Saladexpress julienned beets
500 mL (2 cups) cooked basmati rice
1 avocado, sliced
4 cooked Peruvian trout fillets, about 125 g (1/4 lb.) each

Directions

Combine all dressing ingredients in a bowl.
Divide the lettuce mix, beets, rice, and avocado among 4 plates.
Top each salad with a trout fillet and drizzle with the orange dressing.

Chef’s secret

To cook trout fillets, simply drizzle with thin stream of olive oil, and sprinkle with salt, pepper, and lemon zest. Bake in the oven at 200°C (400°F) for about 12 minutes, or until the fish flakes easily with a fork.

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