There are plenty of fish in the sea, but only one fish taco salad that’s this delicious and easy. You aren’t going to want to be koi with the dressing. While fresh greens mixed with your favorite veggies is always a hit, the lime vinaigrette is what takes this salad from good to great. Plus, with the addition of quinoa and chickpeas, you have a meal that’s packed with healthy protein to keep you swimming all day long.
2 small pieces of fish such as white fish, tuna or salmon
4 cups organic greens such as diced romaine, arugula, lettuce, mesclun or spinach
1 cucumber, peeled and cubed
1 avocado, cubed
1/4 cup red onion, diced
1/2 can of garbanzo beans
1/2 cup quinoa, cooked according to packaging
1/2 cup cherry tomatoes
1/2 cup Siete Tortilla Chips, broken into pieces
1/4 cup fresh cilantro
1 Tbsp. Santa Cruz Lime Juice
3 Tbsp. Santa Cruz Lime Juice
1/2 Tbsp. Vitacost Olive Oil
1/4 tsp. Bragg Apple Cider Vinegar
1/2 tsp. jalapeno, diced
1 tsp. Redmond Garlic Salt, or 1/2 clove garlic, crushed
Handful of fresh cilantro, diced
Salt and pepper, to taste
- In frying pan, heat lime juice over medium heat. Add fish and cook each side until cooked through.
- In bowl, combine greens, cucumber, avocado, onion, garbanzo beans, quinoa, tomatoes, tortilla chips and cilantro.
- In jar, combine all ingredients for vinaigrette and shake vigorously.
- Pour dressing over salad and toss. Top salad with fish.