Grilled Fish and Carrot Salad with Yogurt Dressing

Ingredients

• Fish200 g
• Carrot1/2 medium (30 g)
• Lettuce1 cup (35 g)
• Beets1/2 count (40 g)
• Yogurt1/4 cup (60 g)
• Mustard1 teaspoon (5 g)
• Lemon Juice1 tablespoon (15 g)
• Olive Oil1 tablespoon (10 ml)

Instructions

1. 1

   Step 1

   Clean the fish and add salt and pepper to taste.

2. 2

   Step 2

   Heat a pan over high heat. Once heated, pour half the oil and then add the fish.

3. 3

   Step 3

   Cook each side for 3-4 minutes over medium heat. Once cooked as desired, remove and cut into pieces.

4. 4

   Step 4

   At the same time, peel the beets with the carrot and grate.

5. 5

   Step 5

   Cut the lettuce leaves. You can replace a part of it with any other green leaf, such as cabbage, spinach, arugula, etc.

6. 6

   Step 6

   For the dressing, mix the plain yogurt with mustard, remaining oil, lemon juice and salt and pepper to taste.

7. 7

   Step 7

   Mix all the ingredients on a plate and pour the yogurt dressing.

Diet and Allergen Guide

Meal Prep and Storage

Make it easier to prep ahead

Grilled Fish and Carrot Salad with Yogurt Dressing can usually be portioned into airtight containers and refrigerated for 2 to 4 days depending on the ingredients used.