Fish Taco Salad with Strawberry Avocado Salsa
The first time I made this salsa, I had an audience of dinner guests looking on as I tossed the strawberries into a bowl with the rest of the salsa ingredients. “That’s interesting” was one of the comments. “I never would have thought to put strawberries in salsa” was another. I sensed some skepticism. After a few tentative bites of the fish salad with the salsa, they were all scooping generous amounts onto their plates. The fruity salsa works well with the peppery arugula and creates a fish taco salad that surprises the skeptics. Don’t forget the margaritas!
Ingredients
FOR THE SALSA:
- ½ avocado diced
- 3 strawberries hulled and diced
- ¼ cup canned black beans rinsed and drained
- 1 small shallot diced
- 2 green onions thinly sliced
- ¼ cup finely chopped fresh cilantro
- 1 teaspoon finely chopped peeled ginger
- 3 tablespoons freshly squeezed lime juice
- ½ teaspoon sea salt
- ⅛ teaspoon cayenne pepper
FOR THE FISH:
- 2 tablespoons extra-virgin olive oil or avocado oil
- 2 teaspoons agave nectar
- 1 tablespoon freshly squeezed lime juice
- 4 cups arugula
- 1½ pounds light fish halibut, cod, or red snapper, cut into 4 fillets
- 1 teaspoon sea salt
- ½ teaspoon freshly ground black pepper
Instructions
- Preheat a gas or charcoal grill.
- To make the salsa, in a medium bowl, combine the avocado, strawberries, beans, shallot, green onions, cilantro, ginger, lime juice, salt, and cayenne.
- Mix until the ingredients are well blended and set aside.
- To make the salad, in a small bowl, whisk together the oil, agave, and lime juice.
- Put the arugula in a large bowl and toss with the vinaigrette.
- Season the fish fillets with the salt and pepper.
- Grill over direct high heat for 7 to 9 minutes, turning the fish once during cooking.
- The fish should be opaque and flake easily.
- To serve, pile 1 cup of the arugula salad on each plate.
- Place a fillet on the salad and top with a heaping spoonful of salsa.
Notes / Tips / Wine Advice:
The unique combination of healthy fats and phytosterols in avocados are what make them particularly useful in reducing inflammation related to arthritis.