We’re trying to eat more avocados. Are you? You’ll like this light entrée salad that incorporates sweet pineapple, milky avocado and spicy red onion in the salsa. Enjoy!
(modification of original recipe from Hello Healthy)
Serves 4
- 1 pound boneless skinless cod fillets
- 1 cup fresh pineapple, diced
- 1 cup avocado, diced
- ½ cup cucumber, diced
- ¼ cup red onion, finely chopped
- 2 tablespoons fresh lime juice (DIVIDED)
- ½ teaspoon kosher salt (DIVIDED)
- ½ teaspoon dried basil (or tarragon)
- ¼ teaspoon freshly ground black pepper
- 8 cups fresh arugula, baby spinach or mixed greens
- 1 tablespoon raspberry balsamic vinegar
Preheat oven to 400 degrees.
In a small bowl, combine pineapple, avocado, cucumber, red onion, 1 tablespoon lime juice and ¼ teaspoon salt. Mix until well incorporated. Set salsa aside to allow flavors to combine while cod cooks.
Lightly spray a baking dish with non-stick spray. Place cod in dish and pour the remaining 1 tablespoon lime juice evenly over cod fillets. Sprinkle cod with basil (or tarragon), remaining ¼ teaspoon salt and pepper. Bake until cod is opaque and flakes easily with a fork, about 15 to 20 minutes depending on thickness.
Divide greens between 4 plates. Serve cod on top of greens with salsa and vinegar.
Nutritional Info/Serving: Calories 225, Fat 7 g, Protein 27 g, Carbs 12 g
21 Day Fix Container Equivalents/Serving: 2 Green, 1 Red, 1 Blue, 0.5 Purple
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