Mahi Mahi is one of my favorite fish, because it’s not fishy! Light, flaky, and doesn’t smell! LOL 🙂 Recipe & photo credited to TheEatCleanDiet.com – and if you want to cut the fat content, feel free to reduce or leave out the coconut oil as the dressing 🙂
A clean, easy salad that breaks up the monotony of your typical salad!
- 3 oz mahi
- 1 T coconut oil
- 1 – 2 cups arugala
- 1/2 cup cucumber slices
- 1/2 cup tomato, diced
- 1/4 cup onion, minced
- 2 T avocado
- Cilantro, to taste
- Balsamic vnegar, to taste
Cook mahi in a frying pan with coconut oil until cooked all the way through.
While mahi is cooking, use a food processor to chop your onion and cilantro together.
Slice and dice the cucumber, tomato and avocado. Then place all ingredients over a bed of arugala.
Use excess coconut oil as dressing along with balsamic vinegar.
Tips & Bonus Information
Calories – 356 Carbs – 22g Fat – 20g Protein – 29g
Preparation Time: 15
Cooking Time: 10