Salad with cod and avocado
Description
This salad will appeal to lovers of fish and vegetable salads. Instead of arugula, you can use any mixed greens, iceberg, or head lettuce. Choose avocados with bright coloring and firm texture. If the skin is dark, the fruit is already overripe.
Instructions
- 1
Step 1
Prepare all the necessary ingredients for making the cod and avocado salad. Wash and dry the avocado, herbs, and cucumber.
- 2
Step 2
Rinse the cod under cold water, dry with a paper towel, and fillet it. Remove all bones, cut into medium strips, season with salt and pepper. Pour half of the vegetable oil into a frying pan, heat it up, and add the fish. Fry the cod over medium heat until golden brown, about 4-6 minutes, then let it cool.
- 3
Step 3
In a bowl, mix the remaining vegetable oil, whole grain mustard, and soy sauce.
- 4
Step 4
On a serving plate, arrange the dried radicchio.
- 5
Step 5
Cut off the ends of a fresh cucumber and dice finely, then place on top of the arugula.
- 6
Step 6
Place the cooled, fried cod on top of the cucumber and arugula.
- 7
Step 7
Cut the avocado in half lengthwise, separate the halves, and remove the pit. Peel off the skin and chop the avocado into cubes the same size as the fresh cucumber. Place the avocado on top of the salad. Dress the salad and serve.
- 8
Step 8
Serve at the table.