Calories
600 kcal
Protein
80.02 g
Fat
22.58 g
Carbohydrates
19.88 g
Fry the cut chicory in a teaspoon of coconut oil over medium heat for 2 minutes, then deglaze with walnut vinegar and simmer for 1 minute. Put the prepared chicory on a deep plate along with the avocado, blueberries and capers.
Fry the salmon skin side down in a teaspoon of coconut oil over high heat for 2 minutes, add salt and pepper, then reduce the heat to medium and flip the salmon. Fry for another 2 minutes. Then put the salmon on the chicory salad and drizzle with 1 tablespoon of olive oil and lime juice.
You can use the sunflower oil instead of coconut oil.
You can also replace the chicory with lettuce.
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