Fish Salad with Green Beans, Tomatoes and Balsamic Dressing

Ingredients

• Fish150 g
• Green Beans1 cup (100 g)
• Tomato1/2 count (65 g)
• Bread1 slice (30 g)
• Paprika1/2 teaspoon (2 g)
• Spinach1/2 cup (15 g)
• Balsamic Vinegar1 tablespoon (14 g)
• Lemon Juice1 tablespoon (15 g)
• Oil2 teaspoon (7 ml)
• Lettuce1/2 cup (18 g)

Instructions

1. 1

   Step 1

   Season the fish with half of the oil, paprika and salt and pepper to taste. Let it rest.

2. 2

   Step 2

   Meanwhile, place a pot with water and a pinch of salt over high heat, cut off the ends of the green beans and cut them into pieces.

3. 3

   Step 3

   Once boiling, boil for 5-6 minutes until tender. Remove and drain.

4. 4

   Step 4

   Place the grill over medium heat. Once heated, add the fish and cook for 3-4 minutes per side over medium heat.

5. 5

   Step 5

   Cut the tomato into medium pieces. You can also use cherry tomatoes.

6. 6

   Step 6

   For the dressing: Mix balsamic vinegar and remaining oil with lemon juice. You can add a little mustard or stevia for more flavor. Season with salt and pepper.

7. 7

   Step 7

   In a bowl place all the salad ingredients and pour the dressing and mix well.

8. 8

   Step 8

   Serve with a slice of bread or toast.

Diet and Allergen Guide

Meal Prep and Storage

Make it easier to prep ahead

Fish Salad with Green Beans, Tomatoes and Balsamic Dressing can usually be portioned into airtight containers and refrigerated for 2 to 4 days depending on the ingredients used.