Feathery salad

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Feathery salad

Feathery salad

Preparation : 10 mn
Cooking: 10 mn
vaguelettes_rouges
Ingredients (4 servings)

  • * 400 g of Annabelle potatoes
  • * 1 pectoral fin of stingray
  • * 1 untreated lime
  • * 4 spoons of cream (15% of fat or less)
  • * 1 spoon of chopped chives
  • * Salt & Pepper

Preparation

Cook the potatoes for about 10 minutes in salted water. Decant and peel them.

Bring 1 liter of salted water to boil. Cook the stingray fin for about 10 minutes with low flame. Decant and cut the stingray in thin stripes. Take a bowl and mix together the cream, juice from a half of a lime and peel from the other half. Add chives, salt and pepper. Put the potatoes into a bigger bowl together with the stingray and dressing. Serve cooled down.

Tips: You can make this diet recipe even more healthy – use low fat cottage cheese instead of cream. You can use any kind of low fat fish in this recipe (surimi, sea tongue,…). You can also use salmon, herring or mackerel. Although those fishes contain more fat, it’s still less caloric than using any kind of meat.

Enjoy !