Fresh Cod and Avocado Salad
A refreshing high-protein salad featuring flaky cod, creamy avocado, and crisp vegetables for a satisfying meal.
10 min
Prep
10 min
Cook
4
Serves
420
Calories
Macros · per serving
32g protein
18g carbs
23g fat
Ingredients
For 4 servings
- 600 g cod fillets
- 2 tbsp olive oil
- 1 lemon
- 200 g mixed salad greens
- 2 avocado
- 200 g cherry tomatoes
- 1 cucumber
- 1 red onion
- salt — to taste
- black pepper — to taste
- 2 tbsp fresh dill
Instructions
- 1
Preheat a non-stick pan over medium heat and add 1 tbsp olive oil.
- 2
Season both sides of the cod fillets with salt and black pepper.
- 3
Add the cod fillets to the pan and cook for 3-4 minutes on each side or until the fish is opaque and flakes easily with a fork.
- 4
While the fish is cooking, wash and prepare the salad greens and place them in a large salad bowl.
- 5
Halve the cherry tomatoes, slice the cucumber and red onion thinly, and dice the avocado. Add these to the salad bowl.
- 6
Once cooked, remove the cod from the pan and let it rest for a minute. Cut it into bite-sized pieces.
- 7
Juice the lemon and combine with the remaining 1 tbsp olive oil, salt, and pepper to create a dressing.
- 8
Drizzle the dressing over the salad and toss gently to combine.
- 9
Add the cod pieces and sprinkle with fresh dill before serving.
Cook it this week.
NeatEat plans Fresh Cod and Avocado Salad — and the rest of your week — around your budget, groceries included.