Rainbow Trout Salad and Tangy Dressing recipe | WW TASTE
This flavourful Rainbow Trout Salad combines delicate trout with fresh vegetables like cucumber, papaya, and microleaves, topped with a tangy rice vinegar.
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at taste.co.za.
Ingredients
- 1x 400 g Woolworths frozen rainbow trout
- toasted peanuts, to serve
- fresh lime, to serve
- papaya, sliced, to serve
- microleaves, to serve
- baby cucumber, sliced, to serve
- for the dressing:
- 1/4 cup rice vinegar
- 1 lime, juiced
- 1 T coconut sugar
- 1 chilli, chopped
- garlic, chopped, to taste
- ginger, chopped, to taste
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