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🥗 Crispy Pollock on Fresh Avocado Spinach Salad

381 kcal · 30 min · 4 servings

Crispy Pollock on Fresh Avocado Spinach Salad Cook this free in the MyFoody app →

Ingredients

Instructions

  1. 1. Ideally, thaw the pollock overnight in the refrigerator.
  2. 2. Wash the cucumber thoroughly and cut off the ends.
  3. 3. Halve the cucumber lengthwise and slice it into thin rounds.
  4. 4. Wash the spinach thoroughly.
  5. 5. Dry the spinach using a salad spinner or pat it dry carefully.
  6. 6. Halve the onion and remove the outer skins.
  7. 7. Dice the onion into very fine cubes.
  8. 8. Halve the avocados and remove the pits.
  9. 9. Scoop the flesh out of the skin carefully using a spoon.
  10. 10. Cut the avocado flesh into cubes of about one centimeter.
  11. 11. Halve the lime.
  12. 12. Squeeze the juice from the lime.
  13. 13. Add two tablespoons of lime juice, two tablespoons of oil, and mustard to a bowl.
  14. 14. Mix the dressing ingredients well together.
  15. 15. Season the dressing to taste with salt and pepper.
  16. 16. Add the dry spinach, onion cubes, cucumber slices, and avocado cubes to the dressing.
  17. 17. Toss all salad ingredients thoroughly.
  18. 18. Rinse the pollock fillet briefly.
  19. 19. Pat the fillet completely dry with a kitchen towel.
  20. 20. Season the pollock fillet with salt.
  21. 21. Heat two tablespoons of oil in a pan over high heat.
  22. 22. Fry the pollock fillets for about four minutes on one side.
  23. 23. Turn the fillets and fry for another four minutes on the other side.
  24. 24. Divide the finished salad among the plates.
  25. 25. Place the fried pollock fillets on top of the salad.
  26. 26. Drizzle the dish with the remaining lime juice.
  27. 27. Serve the salad immediately and enjoy your meal.

Nutrition per serving