Avocado and orange salad with salmon


For 2 servings
  • 2 oranges
  • salt
  • chilli flakes
  • 4 tablespoons of olive oil
  • 1 avocado, ripe
  • 50 g quinoa, puffed
  • 2 pieces of salmon fillets, 160 g each
  • 1 tsp five-spice spice
  • 4 stems of mint



Working time: 30 min.

nutritional value

Per serving 748 kcal
Carbohydrates: 32 g
Protein: 37 g
Fat: 50 g


  • Simple
  • Peel oranges with a sharp knife so that the white skin is completely removed. Cut out the fruit fillets between the cuticles and collect the juice. Squeeze the juice from the cuticles vigorously.

  • Season the orange fillets and orange juice with a little salt and chilli flakes. Mix in 2 tablespoons of oil.

  • Halve the avocado lengthways, remove the core. Remove the pulp from the skin, cut into wedges and mix in the orange fillets.

  • Put quinoa in a deep plate. Season the salmon fillets with salt and five-spice spice. Roll in the quinoa.

  • Heat 2 tablespoons of oil in a pan, fry the salmon pieces on each side for 3–4 minutes over medium heat. Arrange with the salad and serve sprinkled with mint leaves.

Pasta with chicken and gorgonzola
Schnitzel with pan vegetables