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600 kcal
45 min.
Recipe for Warm salad with avocado, bulgur, roasted peppers, and cherry tomatoes
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Unlock Fitatu PremiumNaN g
600 kcal
1 kcal
600.4
32.4g
28.1g
55.3g
Ingredients (servings):
1
Converted ingredients are going to appear on the shopping list
- Tomatoes cherry5× piece (100 g)
- Yogurt, greek, sheep0.5× portion (75 g)
- Skyr, Icelandic yoghurt0.5× portion (75 g)
- Salmon, smoked0.2× piece (50 g)
- Bulgur wheat0.33× cup (49.5 g)
- Peppers capsicum red0.25× piece (42.5 g)
- Avocado0.25× piece (37.5 g)
- Carrot0.5× piece (25 g)
- Olive oil1× tablespoon (10 g)
- Arugula0.5× cup (10 g)
- Dill, fresh2× tablespoon (10 g)
- Broccoli sprouts1× tablespoon (8 g)
- Lemon juice, fresh0.2× tablespoon (6 ml)
- Garlic1× clove (5 g)
- Sunflower seeds0.5× teaspoon (5 g)
- Sweet paprika1.5× pinch (1.5 g)
- Balsamic vinegar1.5 ml
- Salt2× pinch (1 g)
- Pepper, black1× pinch (1 g)
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How to make Warm salad with avocado, bulgur, roasted peppers, and cherry tomatoes
1. Cut the bell pepper into medium-sized cubes, peel and slice the carrot into about 0.5 cm thick rounds, and slice the garlic thinly.
2. In a baking dish, mix the chopped vegetables with olive oil, salt, pepper, and sweet paprika. Place it in a preheated oven at 180°C for about 30 minutes.
3. In the meantime, cook the bulgur wheat according to the package instructions.
4. Prepare the yogurt sauce by mixing the Greek yogurt, skyr, lemon juice, chopped dill, and seasoning with salt and pepper.
5. On a plate, spread the yogurt sauce, then layer with arugula, the roasted vegetables (along with the sauce they produced), pieces of smoked salmon, and bulgur. Next, arrange the avocado slices on top and sprinkle with broccoli sprouts and sunflower seeds.
6. Lightly drizzle with balsamic vinegar before serving.
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