Ingredients
Equipment
Method
- Preheat your oven to 200°C (400°F). Wash and prepare all vegetables as directed in the ingredients section.
- On a baking tray, combine cherry tomatoes and corn kernels with a drizzle of olive oil, salt, and pepper. Roast in the preheated oven for about 15-20 minutes or until tender and slightly caramelized.
- In a mixing bowl, combine diced fish, lemon juice, half of the chopped cilantro, red onion, salt, and black pepper. Mix well and let marinate in the refrigerator for at least 10 minutes.
- Once the fish has marinated, gently fold in the avocado and cucumbers into the mixture. Add roasted cherry tomatoes and corn to the bowl.
- Drizzle with olive oil, adjust the seasoning as necessary, and top with the remaining chopped cilantro.
- Plate the salad in large bowls or on plates. Decorate with sliced radishes if using. Enjoy immediately as the fresh flavors are best appreciated soon after preparation.
Nutrition
Notes
Feel free to experiment with different types of fish for your salad!
If you're looking for a vegetarian version, try substituting the fish with cubed tofu and marinating it in the same lemon juice mixture.
This salad can be stored in an airtight container in the refrigerator for up to 2 days; just be mindful that the avocado could brown—consider adding it just before serving for a fresher look.
Enjoy the vibrant, zesty flavors, and let your creativity shine in the kitchen!
If you're looking for a vegetarian version, try substituting the fish with cubed tofu and marinating it in the same lemon juice mixture.
This salad can be stored in an airtight container in the refrigerator for up to 2 days; just be mindful that the avocado could brown—consider adding it just before serving for a fresher look.
Enjoy the vibrant, zesty flavors, and let your creativity shine in the kitchen!