Baby potato salad with pesto & smoked trout
Baby potato salad with pesto & smoked trout
568kcal Per person
36g Protein
53g Carbs
24g Fat
15g Fiber
Ingredients
- ½ pound baby potatoes (227 g)
- 2 cups green beans (frozen) (251 g)
- ¼ red onion
- 1 trout fillet, smoked
- 1 ½ tablespoon pesto (23 g)
- 1 ½ tablespoon yogurt, nonfat (23 ml)
- 1 squeeze lemon juice (5 ml)
Preparing this recipe
- Cook the baby potatoes according to the package instructions.
- Add the green beans to a pot of boiling water and cook for about 6 minutes until tender, then rinse with cold water and let them drain.
- Slice the onion into thin half rings and cut the trout into pieces.
- In a small bowl, mix the pesto, yogurt and some lemon juice.
- Put the baby potatoes, green beans, onion and trout in a bowl. Stir the pesto-yogurt dressing through it and season with pepper and salt.
- Serve on a (deep) plate.
Tip van FitChef
This baby potato salad is delicious with fresh basil added to it.
