Cod With Cucumber Avocado Mango Salsa Salad Recipes

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MANGO, AVOCADO, AND CUCUMBER SALSA



Mango, Avocado, and Cucumber Salsa image

There are so many layers of flavor from the sweetness of the mango to the heat from the chili peppers, we couldn't get enough of it. This would be amazing on top of some grilled chicken, pork, or fish. It would be just as good with some tortilla chips. Light, refreshing, and delicious!

Provided by Debora Hotard

Categories     Other Side Dishes

Time 45m

Number Of Ingredients 11

2 medium mangoes, peeled and coarsley chopped
1/2 medium red onion, finely chopped
4 oz can, diced chillies, thoroughly drained
1/2 c fresh cilantro, chopped
1 large clove of garlic, pressed
1 medium cucumber, peeled, seeded and diced (set in colander, salt heavily and allow to throw its water)
1 large avocado, seeded, peeled and diced
1/4 c olive oil, extra virgin
1 tsp salt or to taste
1/2 tsp crushed red pepper flakes, or to taste
1 medium lime, juiced

Steps:

  • 1. Rinse and dry the diced and salted cucumber. Mix the cucumber with the rest of the first seven ingredients.
  • 2. Season with salt and red pepper flakes to taste.
  • 3. Stir in olive oil and lime juice. Serve at room temperature. (If refrigerated, remember to allow salsa to come to room temperature before serving).

COD WITH CUCUMBER, AVOCADO & MANGO SALSA SALAD



Cod with cucumber, avocado & mango salsa salad image

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

Provided by Good Food team

Categories     Lunch

Time 13m

Number Of Ingredients 9

2 x skinless 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

Steps:

  • Heat oven to 200C/180C fan/gas 6. Put the fish 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.
  • 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.

Nutrition Facts : Calories 272 calories, Fat 12 grams fat, SaturatedFat 2 grams saturated fat, Carbohydrate 15 grams carbohydrates, Sugar 14 grams sugar, Fiber 5 grams fiber, Protein 25 grams protein, Sodium 0.3 milligram of sodium

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