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Cod with cucumber, avocado & mango salsa salad

A plate of cod with cucumber, avocado & mango salsa salad

Cod with cucumber, avocado & mango salsa salad

Name: Cod with cucumber, avocado & mango salsa salad
Prep time: 5 min
Cook time: 8 min
Total time: 13 min
Yield: 2
Ingredients: 125g cod fillets; 1 lime zested and juiced; 1 small mango peeled, stoned and chopped (or 2 peaches, stoned and chopped); 1 small avocado stoned, peeled and sliced; ¼ cucumber chopped; 160g cherry tomatoes quartered; 1 red chilli deseeded and chopped; 2 spring onions sliced; handful chopped coriander

Good Food team

Published: May 16, 2017 at 2:28 PM

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Serves 2

Easy

Prep: 5 mins

Cook: 8 mins

A star rating of 4.6 out of 5.70 ratingsRate

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If you're looking for a healthy lunch bursting with the colours and flavours of summer, this delicious cod, avocado and mango salad is low in fat and calories

Gluten-free

Healthy

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Ingredients

Nutrition

Units:

MetricUS

125g cod fillets
1 lime

zested and juiced
1 small mango

peeled, stoned and chopped (or 2 peaches, stoned and chopped)
1 small avocado

stoned, peeled and sliced
¼ cucumber

chopped
160g cherry tomatoes

quartered
1 red chilli

deseeded and chopped
2 spring onions

sliced
handful chopped coriander

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Nutrition: per serving

kcal272

low
fat12g

low
saturates2g
carbs15g
sugars14g
fibre5g
protein25g
salt0.3g

Method

step 1

Heat oven to 200C/180C fan/gas 6. Put the cod fillets in a shallow ovenproof dish and pour over half the lime juice, with a little of the zest, then grind over some black pepper. Bake for 8 mins or until the fish flakes easily but is still moist.
step 2

Meanwhile, put the rest of the ingredients, plus the remaining lime juice and zest, in a bowl and combine well. Spoon onto plates and top with the cod, spooning over any juices in the dish.

RECIPE TIPS

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Recipe from Good Food magazine, June 2017

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A star rating of 4.6 out of 5.70 ratings

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