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Salad with avocado and red fish

Author
Cookinero 28 Feb 2025
5830
Salad with avocado and red fish

Lightly salted red fish is valued not only for its delicious taste. Fatty acids contained in red fish help reduce cholesterol, have a beneficial effect on the skin and hair. A light and nutritious salad with red fish and avocado can be confidently served on a festive table. Your guests will definitely like the dish!

How to cook Salad with avocado and red fish

Step 1

Salad with avocado and red fish

Cut the salmon into slices.

Step 2

Salad with avocado and red fish

Cut the avocado into slices the same thickness as the fish.

Step 3

Salad with avocado and red fish

Cut the cherry tomatoes in half.

Step 4

Salad with avocado and red fish

Make the dressing: Combine honey, oil and lemon juice in a bowl and stir until smooth.

Step 5

Salad with avocado and red fish

Serve the salad: place a bed of arugula on portioned plates.

Step 6

Salad with avocado and red fish

Top with avocado, red fish and cherry tomatoes.

Step 7

Salad with avocado and red fish

Dress the salad and sprinkle arugula on top. Add salt and ground black pepper to taste. Enjoy!

Salad with avocado and red fish - FAQ About Ingredients, Baking Time and Storage

Yes, you can substitute salmon with other fatty fish like trout, tuna, or even smoked mackerel for a different flavor profile. Just ensure it's fresh and suitable for raw consumption if serving uncooked.
For a similar creamy texture, try using ripe mango or cucumber slices. If you're not strictly plant-based, a soft cheese like mozzarella or feta also works well.
Assembled salad stays fresh for up to 1 day, but store dressing separately. Ingredients last longer individually: fish (2 days), chopped avocado (1 day with lemon juice), dressing (5 days refrigerated).
Absolutely! Replace fish with grilled halloumi, marinated tofu, or chickpeas. The avocado provides the same richness, and you'll still get protein from these substitutes.
Toss avocado slices in lemon juice before assembling - the acid slows oxidation. Alternatively, store salad with plastic wrap pressed directly on the avocado surface until serving.
Yes, but layer smartly: keep dressing separate, place sturdy greens at the bottom, then fish, then tomatoes. Add avocado and delicate greens just before eating to prevent sogginess.
Try a creamy dill yogurt sauce, ginger-soy dressing, or simple balsamic vinaigrette. Citrus-based dressings particularly complement the fatty fish and creamy avocado.
For 6 servings, use 1.5 lbs fish, 3 avocados, 2 cups tomatoes, and double the dressing. Mix greens separately to ensure even distribution when plating.

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