Mahi-Mahi Salad with Mango and Avocado
If you make salads because they are low in fat and calories, then... um ...this might not be the salad for you. But this is really delicious on a hot summer day.
- Preparing Time: 1 hour
- Total Time: 1 hour
- Served Person: 4
seafood
salad
mango
avocado
coconut
mahi mahi
white meat free
tree nut free
nut free
gluten free
red meat free
contains fish
shellfish free
dairy free
pescatarian
- dressing:
- 1 tbsp olive oil
- salad:
- 0.5 tsp. salt
- 4 mahi-mahi steaks grilled and broken into pieces
- 1 bag spring mix salad greens
- 4 cups mango cut into bite-sized pieces
- 4 cups avocado cut into bite-sized pieces
- 10 radishes sliced
- 2 cans garbanzo beans
- 1 cup coconut milk
- 0.25 cup lemon juice
- 1 tbsp minced ginger (i use ginger paste from a tube)
- 1 tbsp tabasco sauce
- 2 tsp. garlic minced
- 1 tsp. yellow curry powder
- 1 tsp. sugar
- Carbohydrate 50.2911358337727 g
- Cholesterol 148.92 mg
- Fat 39.562515 g
- Fiber 14.837924600222 g
- Protein 44.4053750000927 g
- Saturated Fat 14.8789025 g
- Serving Size 1 1 Serving (794g)
- Sodium 253.796250000244 mg
- Sugar 35.4532112335508 g
- Trans Fat 2.8055645 g
- Calories 695 calories
Grill the mahi-mahi (or you can bake it in the oven) with a little butter drizzled over the top. After grilling, don't slice it with a knife, break it into chunks with your fingers. It will break apart easier that way. In a small bowl, whisk together all the dressing ingredients and set aside. In a large bowl, GENTLY mix together the salad ingredients. Serve the salad into bowls, and then put the fish pieces on top. Pour the dressing over the top of each bowl. For vegetarians, this salad is very good without the mahi-mahi, and the garbanzos provide protein.
