A crunchy green salad topped with white fish, sliced avocado and fresh mango. The perfect summer meal, this dish is full of flavour and can be thrown together in less than 30 minutes.
There are some people who are happy to live off watermelon and lettuce leaves in the summer. And whilst a salad is great for the warmer weather, boring salads can get very, well boring, quickly.
I was always a little hesitant to stick fruits in my salads. I believed fruit was something you have for desert, or as a healthy snack – not something to be mixed in with meats, fish and vegetables.
How wrong I was. When eating out a while back I was in an unusual mood and decided to order a salad at a restaurant. This is strange for me as I never order salad at a restaurant – I feel like I am being cheated unless I order something hearty where I ‘get my money’s worth’.
However, the chicken and mango salad I had was delicious – and in part inspired this recipe.
The recipe: Avocado, Mango and Fish Salad
Makes 2 servings, total time 30 minutes
What you will need
For the fish:
- 2 small haddock fillets (or white fish of choice)
- Half a chilli
- Half a teaspoon of grated ginger
- 1 garlic clove
- A drizzle of olive oil
For the salad
- 2 generous handfuls of green lettuce. I used a ready-done mix of baby green lettuce, spinach and rocket.
- Around 10 plum tomatoes
- Approximately 10cm cucumber
- 1 avocado
- Half a mango
- Handful of black pepper croutons (I made my own – find the recipe at Pea and Courgette Soup (with Bacon and Black Pepper Croutons)
- Preheat the oven to 375F.
- De-seed and finely chop the chilli. Mince the garlic, grate the ginger. Add to a bowl with the olive oil and mix well.
- Place each fish fillet on a separate sheet of foil (it will be used to make parcels). Drizzle the mixture over the top of each fillet. Wrap up the foil parcel so that it is sealed and none of the juices can escape. Add to the oven and set a timer for 25 minutes.
- Use a large bowl. Wash and add the green lettuce. Half the tomatoes and dice the cucumber. Add to the bowl. Remove the stone and skin from the avocado, slice the remainder and add. Remove the skin from the mango, dice and add.
- Divide the salad between two plates. Sprinkle over a few croutons. Once the fish is cooked, serve it on top of the salad. Either serve whole or flake it over the salad.