Fish Salad
- Minutes to Prepare:
- Number of Servings: 8
Ingredients
Mayonnaise, 240 gramsOnion, 120g (1 medium onion)Fennel, 200g (1 small bulb)Carrot, 60g (1 medium carrot)Hot Pepper (1)Turnip, 80g (1)Sea Bass, 160g (meat flaked from two small roasted fish)
- dice all the veggies and place into a bowl
- take the fish, broiled whole the night before and placed in the fridge overnight. Peel off skin and then remove flesh from fish with a fork, avoiding the bones.
- break up the fish flesh and toss into bowl
- add mayo
- salt, pepper and mix.
- a bit of lime juice helps, although be careful not to mess up the mayo's texture.
Number of Servings: 8
Recipe submitted by SparkPeople user THELUISGARCIA.
- take the fish, broiled whole the night before and placed in the fridge overnight. Peel off skin and then remove flesh from fish with a fork, avoiding the bones.
- break up the fish flesh and toss into bowl
- add mayo
- salt, pepper and mix.
- a bit of lime juice helps, although be careful not to mess up the mayo's texture.
Number of Servings: 8
Recipe submitted by SparkPeople user THELUISGARCIA.
Nutritional Info Amount Per Serving
- Calories: 316.0
- Total Fat: 31.2 g
- Cholesterol: 22.2 mg
- Sodium: 260.0 mg
- Total Carbs: 3.7 g
- Dietary Fiber: 1.3 g
- Protein: 5.5 g
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