Smoked Trout and Avocado Breakfast Bowl
15min
15min
3
444
Chef's Note
For a kid-friendly version, you can chop the ingredients more finely and serve the components separately so children can build their own bowls. The smoked trout can be substituted with canned tuna if preferred, though this will alter the flavor profile and nutritional content.
Tags
Ingredients
12 oz smoked trout fillets
2 medium ripe avocados
1 cup cherry tomatoes
1 medium cucumber
1/2 small red onion
2 tablespoons fresh dill
2 tablespoons fresh lemon juice
1 tablespoon extra virgin olive oil
1 tablespoon capers
3 cups mixed salad greens
6 small radishes
1/2 teaspoon salt
1/4 teaspoon black pepper
3 tablespoons pumpkin seeds
Instructions
- 1
Prepare the vegetables: Halve 1 cup of cherry tomatoes, dice 1 medium cucumber, thinly slice 1/2 small red onion, and thinly slice 6 small radishes.
- 2
Toast 3 tablespoons of pumpkin seeds in a dry skillet over medium heat for 3-4 minutes until fragrant and lightly golden. Set aside to cool.
- 3
Flake 12 oz of smoked trout fillets into bite-sized pieces, removing any skin or bones.
- 4
Dice 2 medium avocados and toss with 1 tablespoon of fresh lemon juice to prevent browning.
- 5
Make the dressing by whisking together 1 tablespoon of extra virgin olive oil, 1 tablespoon of fresh lemon juice, 1 tablespoon of chopped fresh dill, 1 tablespoon of capers (drained), 1/2 teaspoon of salt, and 1/4 teaspoon of black pepper.
- 6
Divide 3 cups of mixed salad greens among three serving bowls.
- 7
Arrange the flaked trout, diced avocado, cherry tomatoes, cucumber, red onion, and radishes on top of the greens.
- 8
Drizzle each bowl with the prepared dressing.
- 9
Sprinkle with the toasted pumpkin seeds and remaining 1 tablespoon of fresh dill.
- 10
Serve immediately or cover and refrigerate for up to 2 hours before serving.
Nutrition Information (per serving)
444
56g
22g
15g
Reviews (0)
No reviews yet
Be the first to review this recipe!