Haddock Salad With Almond

Ingredients

• 200 g Haddock fillet
• 150 g Arugula
• 50 g Almond butter
• 100 g Almond milk

Steps

1. Gently poach the haddock at 63 °C (63 °C (145 °F)) until cooked through.
2. Whisk together the almond butter and almond milk for the dressing.
3. Combine the arugula in a large serving bowl.
4. Place the cooked haddock pieces atop the greens.
5. Drizzle the prepared dressing over the fish and salad mixture.

Per serving

243 kcal · protein 23.4 g · carbs 8 g · fat 14.2 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.