Grilled Fish and Avocado Fresh Salad

Ingredients

• Fish150 g
• Avocado1/4 count (60 g)
• Lettuce1 cup (35 g)
• Red Cabbage1/3 cup (30 g)
• Lemon Juice1 tablespoon (15 g)
• Olive Oil1 tablespoon (10 ml)

Instructions

1. 1

   Step 1

   Clean the fish and add salt and pepper to taste.

2. 2

   Step 2

   Heat a pan over high heat. Once heated, pour half the oil and then add the fish.

3. 3

   Step 3

   Cook each side for 3-4 minutes over medium heat. Once cooked as desired, remove and cut into pieces.

4. 4

   Step 4

   At the same time, peel and dice the avocado. Then cut the lettuce and red cabbage.

5. 5

   Step 5

   Mix the fish with the avocado, lettuce and cabbage on a plate.

6. 6

   Step 6

   Season with the remaining olive oil, lemon juice and add salt and pepper to taste.

Diet and Allergen Guide

Meal Prep and Storage

Make it easier to prep ahead

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