Chili-Lime Cod & Mango Salad

Flaky cod, ripe mango and avocado make a bright, colorful salad with a gentle kick. A lime dressing keeps the leafy greens and shredded cabbage fresh and zippy.

Serves: 2 · Prep: 15 minutes · Cook: 15 minutes · Total: 30 minutes

Greens: Romaine, Baby spinach
Protein: Cod, Pumpkin seeds

For the Salad

• 2 skinless, boneless cod fillets (150 g each; thawed if frozen)
• 2 tsp olive oil
• 1/2 tsp mild chili powder
• 1/4 tsp ground cumin
• 1/4 tsp fine salt
• 3 cups chopped romaine (about 140 g)
• 2 cups baby spinach (about 60 g)
• 1 cup shredded red cabbage (about 70 g)
• 1 cup diced ripe mango (about 165 g)
• 1/2 medium avocado, sliced
• 2 tbsp chopped cilantro
• 2 tbsp toasted unsalted pumpkin seeds (about 18 g)

For the Lime Dressing

• 1 1/2 tbsp extra-virgin olive oil
• 2 tbsp fresh lime juice
• 1 tsp honey
• 1/8 tsp fine salt

Method

1. Heat the oven to 400°F (200°C). Pat the cod dry and place on a lined baking sheet. Brush with 2 tsp olive oil, then season with chili powder, cumin and 1/4 tsp salt.
2. Roast for 10-14 minutes, depending on thickness, until the thickest part reaches 145°F (63°C) and the fish flakes easily. Let stand for 2 minutes, then gently break into large flakes.
3. Whisk the lime dressing ingredients together.
4. Divide the romaine, spinach, cabbage and mango between two bowls. Add the cod and avocado. Drizzle with dressing and finish with cilantro and pumpkin seeds.

Tip

Thaw frozen cod completely and pat it dry before cooking. Check thin fillets early so they stay moist.

Allergens

Fish