Chicken Liver and Raspberry Salad

Chicken Liver and Raspberry Salad

20 min
Easy
1 serv.
298 g / 1 serv.

Rating

Average rating:—

Description

Warm salad with pan-seared chicken liver, fresh raspberries, cream cheese and pine nuts

  1. Rinse the chicken liver, pat dry with a paper towel, remove any veins
  2. Heat a frying pan with sunflower oil over medium heat
  3. Fry the liver for 3-4 minutes on each side until cooked through, season with salt and pepper
  4. Remove the liver from the pan and let it cool slightly
  5. Peel and finely chop the garlic or pass through a press
  6. Mix the cream cheese with garlic and a pinch of salt
  7. Rinse the mint, separate the leaves and chop finely
  8. Place the mixed salad leaves on a plate
  9. Arrange the warm chicken liver pieces on top
  10. Add the raspberries and sprinkle with pine nuts
  11. Dot small portions of the garlic cream cheese over the salad
  12. Sprinkle with chopped mint
  13. Drizzle with olive oil and balsamic vinegar
  14. Serve immediately
514
173 kcal / 100 g
kcal
32.5 g
10.9 g / 100 g
Protein
10.2 g
3.4 g / 100 g
Carbohydrates
37.3 g
12.5 g / 100 g
Fats