Red Fish and Avocado Salad is fresh, elegant and effortless: lightly salted salmon, creamy avocado, juicy tomato and peppery greens dressed with sesame oil. It is a light lunch or starter that looks beautiful on the plate. If you enjoy fresh salads, try our Cherry Tomato and Bacon Salad with Poached-Style Eggs and Tuna and White Bean Salad.
Ingredients
- 120 g (4 oz) red fish (salmon or trout), lightly salted
- 80-100 g (3-3.5 oz) mixed greens or arugula
- 1 tomato
- 1/2 avocado
- 1-2 tbsp sesame oil
- Sesame seeds, salt
Instructions
- Wash the greens. Dice the tomato and the fish.
- Cube the avocado in its skin and scoop out with a spoon.
- Assemble: greens, tomato, fish and avocado.
- Dress with sesame oil and salt; sprinkle with sesame if you like.
Tips
- Use very fresh, lightly salted fish and chill it until serving for the best flavor.
- Add the avocado just before serving so it stays bright and creamy.
- Taste before adding salt, since the fish is already salted. For seafood safety guidance, see USDA and more fresh salads at Serious Eats.
Nutrition (per 100 g): 133 kcal, protein 7.4 g, fat 9.2 g, carbs 8 g.