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Avocado-Chickpea Salad with Halibut
Lightly poached cold halibut sits atop an avocado-chickpea salad in this healthy recipe adapted from Real Simple.
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Ingredients
number of servings
1
- 4 fillet fresh halibut
- Kosher salt
- freshly ground black pepper
- 1⁄4 Cup olive oil
- 1 tablespoon freshly squeezed lemon juice
- 1 tablespoon Dijon mustard
- 2 tablespoon Chopped fresh cilantro
- 8 Cup mixed salad greens
- 1 can chickpeas, rinsed
- 1 avocado, pitted, peeled, and sliced
- 1⁄2 small red onion, thinly sliced
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Directions
30 min.
1. Step
Season the fish on both sides with salt and black pepper. Place in a large skillet with enough water to reach halfway up the sides of the fish.
2. Step
Bring to a simmer over medium heat. Cook the fish, covered, until opaque throughout, about 8 minutes.
3. Step
Transfer the fish to a plate and refrigerate until cool, about 15 minutes. Using a fork, flake the fish into large pieces. Set aside.
4. Step
In a large bowl whisk together the oil, lemon juice, mustard, cilantro, ½ teaspoon salt, and black pepper to taste.
5. Step
Toss the dressing with the mixed greens, chickpeas, avocado, and onion. Divide among serving plates and top with the fish.
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