This seasonal low carb meal makes the most of strawberries, basil and pea shoots. which are in their prime and are full of nutrients. The pea shoots are not only high in all water soluble vitamins such as vitamins B1, B2 and B6 and vitamin C but also in minerals, including zinc, copper, phosphorus and folate along with dietary fibre, important for digestion. Likewise, the trout is packed full of omega 3 fish oils, which can reduce inflammation and help prevent cancer.
TIP- The trout can be marinated if desired and be pan-fried, baked or even poached. Salmon can also be used in place of trout.
INGREDIENTS (Serves 1)
For the salad
50g pea shoots
½ medium avocado - diced roughly
¼ red onion - finely sliced
50g fresh English strawberries - cut into half
For the fish
125g sea trout fillet
(From Fishbox –Use the code 'UrbanKitchen1' for 50% off your first box)
½ juice of 1 lemon
1 tsp floral mustard
1 clove of garlic - crushed
1 tbsp olive oil
For the dressing
20g lemon or normal basil
50ml fruity olive oil (I use the Gay Farmer)
½ tsp Maldon salt
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