Poultry, quail eggs, and pumpkin are great ingredients for a vitamin salad. I propose to cook an amazingly tasty, light and healthy dish for the whole family.
Recipe content:
- Ingredients
- Step by step cooking
- Video recipe
Probably, the category of dishes such as salads is the most extensive. It is perhaps impossible to calculate how many variants of them exist in the world. Every chef and hostess creates new combinations from the ingredients at hand. Certain types of salads serve as appetizers, others as a full-fledged independent dish that perfectly nourishes. After all, the challenge is not only about arranging the products correctly. For any menu, an important component is low calorie content. Having mastered their preparation, you will not hesitate to prepare suitable salads for breakfast, light dinner or snack.
In this review, I propose a recipe for a light salad based on duck meat, quail eggs and pumpkin pulp. The combination of these products is a real storehouse of useful vitamins and minerals. The calorie content is not as high as in other dishes. In addition, such a salad can completely satisfy the hunger that often accompanies the entire diet. And after the eaten portion of salad, there will be no feeling of heaviness in the stomach. And all this will noticeably improve your mood.
- Caloric content per 100 g - 76 kcal.
- Servings - 3
- Cooking time - 15 minutes for salad preparation, plus additional time for cooking food
Ingredients:
- Duck fillet - 2 pcs.
- Pumpkin - 200 g
- Quail eggs - 7-10 pcs.
- Walnuts - 5-7 pcs.
- Soy sauce - 3 tablespoons
- Olive oil - 5 tablespoons
- Salt - about 2/3 tsp or to taste
Cooking poultry salad, quail eggs and pumpkin salad:
1. I have in stock a whole duck carcass, which I will cook whole, and then I will cut off fillets from it for salad, and just serve the rest of the parts with a side dish. But if you have a separate fillet, then cook it yourself. So, wash the duck, scrape the skin and coat with spices, herbs, your favorite sauce or marinade. Wrap the bird with cling film and send to bake in a heated oven for 2 hours at 200 degrees. You can also prepare the fillet by boiling it until tender. In addition, chicken meat can be used instead of duck.
2. When the duck is done, cut off the fillets and leave to cool.
3. Cut the chilled meat into strips or tear the fibers by hand. Peel the pumpkin, remove the seeds and cut the fibers. Cut it into medium rectangular pieces and bake in the oven at 180 degrees for 15 minutes. The consistency of the pumpkin should be soft. I do not advise to cook it, tk. it will become saturated with moisture, which will make the salad watery.
4. Boil quail eggs until steep. They are cooked quickly, no more than 4-5 minutes. Then cool in cold water and peel. Chop the walnuts and fry the kernels a little in a clean, dry skillet. Although you can use them raw, they are lower in calories.
5. When all the food is ready, start to collect the salad. Pick up a convenient plate and place the poultry meat in it, and spread the pumpkin pulp on top.
6. Cut the quail eggs in half and add to the food.
7. Garnish the salad with walnut kernels and drizzle with soy sauce and olive oil. You can season the salad with salt to taste.
See also a video recipe on how to make chicken salad with quail eggs and vegetables.
