Chicken Liver and Raspberry Salad
Vitamin H
Vitamin B12
Vitamin A
Beta-carotene
Vitamin B2
cobalt (Co)
Description
Warm salad with pan-seared chicken liver, fresh raspberries, cream cheese and pine nuts
- Rinse the chicken liver, pat dry with a paper towel, remove any veins
- Heat a frying pan with sunflower oil over medium heat
- Fry the liver for 3-4 minutes on each side until cooked through, season with salt and pepper
- Remove the liver from the pan and let it cool slightly
- Peel and finely chop the garlic or pass through a press
- Mix the cream cheese with garlic and a pinch of salt
- Rinse the mint, separate the leaves and chop finely
- Place the mixed salad leaves on a plate
- Arrange the warm chicken liver pieces on top
- Add the raspberries and sprinkle with pine nuts
- Dot small portions of the garlic cream cheese over the salad
- Sprinkle with chopped mint
- Drizzle with olive oil and balsamic vinegar
- Serve immediately
522
175 kcal / 100 g
kcal
32.5 g
10.9 g / 100 g
Protein
10.1 g
3.4 g / 100 g
Carbohydrates
38.1 g
12.8 g / 100 g
Fats
3.8 g
1.3 g / 100 g
Ash
2.7 g
0.9 g / 100 g
Fiber
70.4%
Water
7.7 g
2.6 g / 100 g
Sugars
0.5 g
0.2 g / 100 g
Starch
0.2 g
0.07 g / 100 g
Omega-3
12.44 g
4.18 g / 100 g
Omega-6
8.2 g
2.8 g / 100 g
SFA
