Oriental Fish Salad
Per Serving (serves 2):
300g cod fillets (or use haddock or similar white fish)
for the salad:
2 carrots, peeled and grated
1 red bell-pepper, finely diced
40g cucumber, chopped
1 celery stalk, finely chopped
5 radishes, finely sliced
2 spring onions, sliced
a small handful of fresh coriander, finely chopped
a handful of mixed lettuce leaves
for the dressing:
11/2 tbsps olive oil
juice of 1/2 a lemon
a small amount of stevia or maple syrup, to taste
2 tsps soy sauce or tamari
1 tsp grated ginger
1 garlic clove, finely chopped
Preheat oven to 180˚C/350˚F. Place the fish on a sheet of tin foil and wrap to seal in a loose parcel. Place on a baking tray.
Bake for 20 minutes or until the fish is thoroughly cooked.
Meanwhile, mix the salad ingredients together in a large bowl. Transfer to two serving bowls.
Mix the dressing ingredients in a jug.
Flake the fish over the salad. Drizzle some of the dressing over the salad and top with the cashews.
Store any leftovers in an airtight container and refrigerate for up to 1 day.
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