AIP Paleo • Gluten free • Grain free • Dairy free • Egg free • Nut free • Nightshade free
This light summer salad is well balanced in flavour and delightfully refreshing. It is quick to make, just 15 minutes, and you have yourself a nutritious, not mention beautiful looking meal!
AIP Orange & mango fish salad
Time : 15 minutes
Serving : 2 people
Ingredients
Orange & mango :
• 1/2 mango, cubed
• 1 - 2 oranges, cubed
• 1/2 cup coriander, diced
• 3 tbsp cup red onion, diced
• 1/2 tsp white balsamic vinegar
• 1 tbsp avocado oil
• 1 tbsp orange juice
• 1/4 tsp salt
• 2 large white fish fillets (Snapper)
• 2 tbsp avocado oil
• 1/2 tsp salt
• 4 cups baby spinach
• 4 cups baby kale
• 1/4 cucumber, thin rounds
Instructions
Prepare the Orange & Mango. Refrigerate until ready to serve.
Heat a large pan over medium heat with avocado oil.
Cut the fish fillets into 6 cm long pieces, and pan fry undisturbed for 4-5 minutes until crunchy.
Carefully turn over, season and cook for a further 3-4 minutes until the fish is perfectly cooked.
Combine the spinach, kale and cucumber. Plate and then top with the pan fried fish and the mango orange salad.
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