Fish, Artichoke and Avocado Salad

Ingredients

• Fish200 g
• Artichoke1 cup (150 g)
• Avocado1/2 count (120 g)
• Red Cabbage1/2 cup (45 g)
• Olive Oil1.5 tablespoon (15 ml)
• Vinegar1 tablespoon (10 g)

Instructions

1. 1

   Step 1

   For this recipe you can use canned artichokes or you can cook them in the microwave for 7 minutes over maximum temperature.

2. 2

   Step 2

   You can also boil the artichokes in a pot with water and a pinch of salt for 6 minutes.

3. 3

   Step 3

   Clean the fish, cut into pieces and add salt and pepper to taste.

4. 4

   Step 4

   Heat a grill over high heat. Once heated, pour 1/3 of the oil and add the fish.

5. 5

   Step 5

   Cook each side for 3-4 minutes over medium heat. Once cooked as desired, set aside.

6. 6

   Step 6

   In the meantime, cut the red cabbage into strips and chop the artichokes. You can also add some lettuce leaves.

7. 7

   Step 7

   Peel the avocado and cut into small pieces.

8. 8

   Step 8

   Mix the fish with the artichokes, avocado and leaves on a plate.

9. 9

   Step 9

   Season with the remaining oil and vinegar. You can also use lemon juice.

10. 10

    Step 10

    Add salt and pepper to taste and serve.

Diet and Allergen Guide

Meal Prep and Storage

Make it easier to prep ahead

Fish, Artichoke and Avocado Salad can usually be portioned into airtight containers and refrigerated for 2 to 4 days depending on the ingredients used.