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Thunfisch-Avocado Salat mit fermentierten Zwiebeln (mit Gemüsestyler)
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Ingredients
Fermentierte Zwiebeln (mindestens drei Tage vorher)
- 300 g rote Zwiebeln geschält, halbiert
- 250 g Wasser
- 5 g Salz
Avocado-Thunfisch-Salat
- 1 Gurke der Länge nach halbiert
- 250 g Thunfisch in Öl, in der Dose oder Salzlake, abgetropft
- 1 Avocado gewürfelt (ca. 2-3 cm)
- 30 - 40 g Essig
- 30 g Olivenöl
- ¼ - ½ TL Salz
- ½ TL Pfeffer, frisch gemahlen
- 1 Prise Chilipulver
- 20 g Sonnenblumenkerne
- 3 EL Basilikumblätter, frisch
- 3 EL Minzeblättchen, frisch
- 1 TL Zitronenschale, gerieben
- Nutrition
- per 1 Portion
- Calories
- 346 kcal / 1446 kJ
- Protein
- 22 g
- Fat
- 23 g
- Carbohydrates
- 16 g
- Fibre
- 6 g
- Saturated Fat
- 3 g
- Sodium
- 1048 mg
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