Salad with avocado and red fish

Name: Salad with avocado and red fish
Total time: 15 minutes
Yield: 2
Cuisine: European
Ingredients: Lightly salted salmon - 100 g; Cherry tomatoes - 140 g; Avocado - 110 g; Arugula - 30 g; Lemon juice - 18 g; Vegetable oil - 17 g; Honey - 7 g

Cookinero 28 February 2025

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

Cut the salmon into slices.

Step 2

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

Step 3

Cut the cherry tomatoes in half.

Step 4

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

Step 5

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

Step 6

Top with avocado, red fish and cherry tomatoes.

Step 7

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

Can I use a different type of fish instead of salmon?

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.

What can I use instead of avocado if I don't have any?

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.

How long can I store this salad in the fridge?

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).

Can I make this salad vegetarian?

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.

What's the best way to prevent avocado from browning in this salad?

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.

Can I meal prep this salad for lunches?

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.

What other dressings would work well with this salad?

Try a creamy dill yogurt sauce, ginger-soy dressing, or simple balsamic vinaigrette. Citrus-based dressings particularly complement the fatty fish and creamy avocado.

How can I adjust this recipe to serve more people?

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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