Salad Recipes

Cod with cucumber, avocado & mango salsa salad

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

Ingredients

• 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

Directions

• STEP 1

  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.

• STEP 2

  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.