12 Ingredients
  • 1 1/2 tablespoons extra-virgin olive oil, plus more for brushing
  • 4 whole cleaned, deboned trout (about 10 ounces each), heads, tails and fins removed
  • Grated zest and juice of 1 lemon
  • Kosher salt and freshly ground pepper
  • 4 cups baby arugula (about 3 ounces)
  • 4 radishes, thinly sliced
  • 1 large celery stalk, thinly sliced
  • 1 14-ounce can hearts of palm, drained and sliced
  • 1/2 cup fresh parsley
  • 1/4 cup jarred Peppadew peppers, roughly chopped, plus 2 to 3 teaspoons brine from the jar
  • 2 tablespoons chopped fresh chives
  • 1/2 cup fat-free croutons
Nutrition
510
26% daily value
4 servings
                                       
                                            low-​carb, low-​sugar, dairy-​free
     

Fat

37% 24

Saturated

24% 5

Trans

- 0

Monounsaturated

- 10

Polyunsaturated

- 5

Carbs

4% 12

Carbs (net)

- 8

Fiber

18% 5

Sugars

- 2

Sugars, added

- 0

Protein

122% 61

Cholesterol

56% 167

Sodium

46% 1109

Calcium

20% 198

Magnesium

33% 132

Potassium

43% 1502

Iron

29% 5

Zinc

18% 3

Phosphorus

106% 739

Vitamin A

34% 304

Vitamin C

82% 49

Thiamin (B1)

27% 0

Riboflavin (B2)

22% 0

Niacin (B3)

84% 17

Vitamin B6

54% 1

Folate equivalent (total)

31% 123

Folate (food)

- 116

Folic acid

- 4

Vitamin B12

203% 12

Vitamin D

11% 45

Vitamin E

38% 8

Vitamin K

201% 161
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