australian

Moreton Bay Bug and Avocado Salad with Citrus Dressing

Name: Moreton Bay Bug and Avocado Salad with Citrus Dressing
Yield: 1 serving
Cuisine: australian
Ingredients: 199 g Moreton Bay bug meat (cooked or raw tails); 149 g avocado, diced; 100 g cos lettuce, chopped; 100 g cucumber, sliced; 100 g cherry tomatoes, halved; 37 g orange juice; 19 g lemon juice; 15 g olive oil; 7 g Dijon mustard; 7 g flat-leaf parsley, chopped; 1 g salt; 0.62 g black pepper

This poached dish pairs Moreton Bay bug meat with avocado, diced, cos lettuce, chopped and cucumber, sliced. Adjust the calorie target to automatically scale the ingredients while keeping the proportions of the meal balanced.

Lunch

Easy

Balanced Heart friendly Low carb Gluten free Pescatarian Keto

Set your calorie target 650 kcal

300 kcal 2000 kcal

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Estimated macros per portion

49 g Protein

32 g Carbohydrates

42 g Fat

15 g Fiber

Ingredients

650 kcal · 1 portion

Ingredient quantities automatically adjust to your calorie target.

199g Moreton Bay bug meat (cooked or raw tails) 199 kcal
149g avocado, diced 238 kcal
100g cos lettuce, chopped 15 kcal
100g cucumber, sliced 15 kcal
100g cherry tomatoes, halved 18 kcal
37g orange juice 17 kcal
19g lemon juice 6 kcal
15g olive oil 133 kcal
7g Dijon mustard 5 kcal
7g flat-leaf parsley, chopped 2 kcal
1g salt 0 kcal
1g black pepper 2 kcal

Cooking instructions

Moreton Bay bug meat (cooked or raw tails)
Bring a small pot of salted water to a gentle boil. Poach bug meat 2-3 minutes until heated through; drain and cool slightly.
orange juicelemon juiceolive oilDijon mustardsaltblack pepper
Whisk orange juice, lemon juice, olive oil, Dijon mustard, salt and black pepper into a dressing.
avocadocos lettucecucumbercherry tomatoes
In a bowl, toss cos lettuce, cucumber, avocado and cherry tomatoes with half the dressing.
Moreton Bay bug meat (cooked or raw tails)
Top with the bug meat. Drizzle remaining dressing over the top.
flat-leaf parsley
Finish with parsley and serve immediately.