Frog Leg Salad Bowl

Ingredients

• 300 g frog legs
• 150 g arugula
• 100 g almond-milk
• 50 g avocados

Steps

1. Prepare the frog legs by searing them at 177 °C (177 °C (350 °F))
2. Combine the arugula and sliced avocados in a large bowl
3. Pour the almond milk over the mixed greens
4. Gently incorporate the cooked frog legs into the salad mixture

Per serving

168 kcal · protein 27.4 g · carbs 5 g · fat 4.2 g

Calculated from USDA FoodData Central values for the listed foods. Cooking changes weights and nutrients, so treat the figures as estimates.

Diet and allergens

Contains: dairy, fish, nuts

Labels: pescatarian, gluten-free, egg-free, soy-free

Tags come from the ingredient foods. Check packaged ingredients for your own allergies.