Ingredients
- Chicken fillet — 150 g
- Broccoli — 100 g
- Chinese cabbage — 100 g
- Аvocado — 100 g
- Cucumber — 150 g
- Extra virgin olive oil — 10 g
- Mustard — 10 g
- Lemon juice — 10 ml
- Sesame — 2 g
- Salt
Method
- Bring a pot of water to a boil. Add the fillet to the boiling water and let it cook for the recommended time according to the type of fish you are using. Ensure the fillet is fully cooked before removing it from the water. Set aside to cool.
- While the fillet is boiling, prepare the broccoli. Cut the broccoli into small florets. Once the water is boiling, add the broccoli to the pot and cook for approximately 3 minutes or until it reaches your desired tenderness. Drain the broccoli and set it aside.
- Finely chop the Chinese cabbage, cucumber, and avocado. Place the chopped vegetables on a serving plate.
- Once the fillet has cooled, chop it into bite-sized pieces. Arrange the chopped fillet on top of the vegetables on the serving plate.
- In a small bowl, whisk together the lemon juice, oil, and mustard until well combined.
- Drizzle the lemon mustard dressing over the salad, ensuring that all the vegetables and fillet are coated. Gently toss the salad to distribute the dressing evenly.
- Sprinkle sesame seeds over the salad as a final touch.
- Serve the broccoli and fillet salad immediately, and enjoy!
- Note: Feel free to season the fillet with salt, pepper, or any other preferred spices before boiling, if desired. Additionally, you can customize the salad by adding your favorite herbs, such as cilantro or parsley, for extra flavor.
Calories & macros
- Energy
- 88.9 kcal in 100 grams
- Protein
- 6.8
- Fat
- 5.4
- Carbohydrate
- 4.1
