Fish and Avocado Salad

This Fish and Avocado Salad combines fresh, flaky fish with creamy avocado and crisp vegetables for a refreshing and healthy meal. It's light yet satisfying, making it perfect for a warm day or a nutritious lunch.

Ingredients

• Fresh white fish fillets (such as cod or halibut) - 200 grams
• Ripe avocado - 1 medium
• Cherry tomatoes - 150 grams
• Cucumber - 100 grams
• Red onion - 1/4 medium
• Fresh cilantro - 2 tablespoons, chopped
• Olive oil - 2 tablespoons
• Lime juice - 1 tablespoon
• Salt - 1/2 teaspoon
• Black pepper - 1/4 teaspoon

Steps

1. Preheat a skillet over medium heat and add 1 tablespoon of olive oil.
2. Season the fish fillets with salt and black pepper, then place them in the skillet.
3. Cook the fish for about 4-5 minutes on each side, or until cooked through and flaky.
4. While the fish is cooking, prepare the vegetables: chop the avocado, halve the cherry tomatoes, slice the cucumber, and finely chop the red onion.
5. In a large bowl, combine the avocado, cherry tomatoes, cucumber, red onion, and chopped cilantro.
6. In a small bowl, whisk together the remaining olive oil and lime juice, then pour it over the vegetable mixture and toss gently to combine.
7. Once the fish is cooked, flake it into large pieces and add it to the salad.
8. Toss everything together carefully, adjusting seasoning with more salt and pepper if needed.
9. Serve immediately, garnished with additional cilantro if desired.

Nutrition

• Calories: 350
• Protein: 28 g
• Carbs: 20 g
• Fiber: 7 g
• Sugar: 3 g
• Sodium: 400 mg
• Cholesterol: 60 mg
• Total Fat: 22 g
• Saturated Fat: 3 g
• Unsaturated Fat: 19 g
• Water: 0.5 L

Health Benefits

• Rich in omega-3 fatty acids from fish, promoting heart health.
• High in fiber and healthy fats from avocado, supporting digestion and satiety.

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