Cod with Cucumber, Avocado & Mango Salsa Salad

Have you ever come home after a long day, wanting something that’s both nourishing and delicious without spending hours in the kitchen? That’s exactly where this Cod with Cucumber, Avocado & Mango Salsa Salad shines brightest. This vibrant dish combines the delicate flavor of flaky cod with the refreshing crunch of cucumber, the buttery richness of avocado, and the sweet tropical notes of mango salsa – creating a symphony of flavors that dance on your palate.

What makes this Cod with Cucumber, Avocado & Mango Salsa Salad special is how it transforms simple ingredients into something extraordinary. The zesty lime juice brightens everything, while fresh herbs add depth to this easy yet impressive dish. Whether you’re looking for a light summer dinner or a colorful dish to impress dinner guests, this healthy Cod with Cucumber, Avocado & Mango Salsa Salad recipe delivers on all fronts.

Why You’ll Love This Cod with Cucumber, Avocado & Mango Salsa Salad

• ✅ Ready in just 20 minutes – perfect for quick, healthy weeknight dinners
• ✅ Light and refreshing Cod with Cucumber, Avocado & Mango Salsa Salad that doesn’t sacrifice flavor
• ✅ Naturally gluten-free, dairy-free, and packed with protein and healthy fats
• ✅ The tropical mango salsa adds the perfect sweet-savory balance to the tender cod
• ✅ Easily customizable Cod with Cucumber, Avocado & Mango Salsa Salad to fit your taste preferences
• ✅ Impressive enough for guests but simple enough for everyday cooking

Ingredients for Cod with Cucumber, Avocado & Mango Salsa Salad

• 125g cod fillets (about 4-5 oz per person)
• 1 lime (zested and juiced, divided for fish and salsa)
• Salt and pepper to taste
• 1 tablespoon olive oil
• 1 small mango, peeled, stoned and chopped (or 2 peaches as an alternative)
• 1 small avocado, stoned, peeled and sliced
• ¼ cucumber, chopped
• 160g cherry tomatoes, quartered
• 1 red chilli, deseeded and chopped
• 2 spring onions, sliced
• Handful of fresh coriander (cilantro), chopped
• Remaining lime juice and zest
• Pinch of salt to taste
• For a spicier version, leave some seeds in the chili or substitute with jalapeño
• Firm but ripe avocados work best for this Cod with Cucumber, Avocado & Mango Salsa Salad
• If mangoes aren’t available, peaches or even pineapple make excellent substitutes
• For a more substantial meal, add cooked quinoa or brown rice to the base

How to Make Cod with Cucumber, Avocado & Mango Salsa Salad – Step by Ste

1. Take your cod fillets and pat them dry with paper towels.
2. Season both sides of the fish with salt, pepper, and half of the lime zest.
3. Heat olive oil in a non-stick pan over medium-high heat.
4. Cook the cod for approximately 3-4 minutes on each side until it flakes easily with a fork.
5. Once cooked, squeeze a little lime juice over the fish and set aside.
6. In a medium bowl, combine the chopped mango, cucumber, cherry tomatoes, red chilli, and spring onions.
7. Add the remaining lime zest and juice to the bowl.
8. Gently fold in the avocado pieces to avoid mashing them.
9. Sprinkle in the chopped coriander and a pinch of salt. Toss everything lightly to combine.
10. Allow the salsa to sit for 5 minutes for the flavors to meld together.
11. Place the cod fillet on each serving plate.

Pro Tips for Making the Best Cod with Cucumber, Avocado & Mango Salsa Salad

• Fish Selection: While cod is the star of this dish, you can easily substitute with other white fish like haddock, tilapia, or sea bass. Look for firm, white fish with mild flavor.
• Perfect Timing: Make the salsa while the fish cooks to maximize efficiency. This way, your Cod with Cucumber, Avocado & Mango Salsa Salad will come together in about 20 minutes total.
• Herb Variations: Don’t have coriander? Fresh mint or basil can make delicious alternatives in this Cod with Cucumber, Avocado & Mango Salsa Salad.
• Texture Contrast: For added crunch, consider topping your salad with some toasted pumpkin seeds or a sprinkle of crushed tortilla chips.
• Advance Prep: You can prepare the salsa components (except the avocado) up to 4 hours ahead and refrigerate. Add the avocado just before serving to prevent browning.

Best Ways to Serve Cod with Cucumber, Avocado & Mango Salsa Salad

This versatile dish works beautifully in multiple serving styles:

1. As a Main Course: Serve alongside steamed rice or quinoa for a complete meal.
2. In Tacos: Flake the cooked cod and serve in warm corn tortillas topped with the salsa for delicious fish tacos.
3. As an Appetizer: For elegant entertaining, serve smaller portions on endive leaves or as part of a seafood starter plate.
4. For Meal Prep: Keep the components separate and assemble fresh portions throughout the week for quick lunches.

Pair your Cod with Cucumber, Avocado & Mango Salsa Salad with a crisp white wine like Sauvignon Blanc or a light lager for the perfect flavor complement.

Nutritional Information for Cod with Cucumber, Avocado & Mango Salsa Salad

Per Serving:

• Calories: 285 kcal
• Protein: 21g
• Carbohydrates: 18g
• Dietary Fiber: 7g
• Sugars: 10g (naturally occurring)
• Fat: 15g (mostly heart-healthy monounsaturated fats from avocado)
• Sodium: 320mg

This Cod with Cucumber, Avocado & Mango Salsa Salad is a nutrient powerhouse, providing an excellent source of omega-3 fatty acids from the cod, potassium from the avocado, and a wealth of vitamins from the fresh fruits and vegetables.

Storage & Leftovers

For best results with your Cod with Cucumber, Avocado & Mango Salsa Salad:

• Fish: Cooked cod can be stored in an airtight container in the refrigerator for up to 2 days.
• Salsa: Without avocado, the salsa will keep for 2-3 days refrigerated. Once avocado is added, it’s best consumed within 24 hours.
• Reheating: Gently warm the cod in a 275°F (135°C) oven just until heated through to avoid drying it out. Serve with fresh salsa.
• Not Recommended: Freezing this dish is not recommended as the texture of both the fish and salsa will deteriorate.

Frequently Asked Questions About Cod with Cucumber, Avocado & Mango Salsa Salad

How do I know when the cod is perfectly cooked?

Perfectly cooked cod will turn from translucent to opaque white and will flake easily with a fork. It should reach an internal temperature of 145°F (63°C). Overcooking will make the fish dry, so keep a close eye on it.

Can I prepare this Cod with Cucumber, Avocado & Mango Salsa Salad in advance?

You can prep most components ahead of time, but for the best results, cook the fish just before serving and add the avocado to the salsa at the last minute to prevent browning.

What are some vegetarian alternatives to cod in this recipe?

To make a vegetarian version of this Cod with Cucumber, Avocado & Mango Salsa Salad, try substituting the cod with grilled halloumi cheese, firm tofu, or even grilled portobello mushrooms. The salsa works beautifully with all these options.

How can I make this Cod with Cucumber, Avocado & Mango Salsa Salad more filling?

To create a more substantial meal, add a base of cooked quinoa, brown rice, or even black beans. These additions complement the flavors while adding more protein and fiber to keep you satisfied.

Conclusion

This Cod with Cucumber, Avocado & Mango Salsa Salad brings together the best of light, fresh ingredients with minimal effort but maximum flavor. It’s proof that healthy eating doesn’t have to be complicated or boring. The combination of flaky white fish with the vibrant, tropical salsa creates a meal that feels both nourishing and indulgent.

Whether you’re cooking for a quick weeknight dinner, meal prepping for lunches, or entertaining guests, this versatile dish delivers on all fronts. The balance of protein from the cod, healthy fats from the avocado, and the refreshing elements of cucumber and mango make this Cod with Cucumber, Avocado & Mango Salsa Salad a true standout.

Have you tried making this Cod with Cucumber, Avocado & Mango Salsa Salad? What variations did you try? Share your experience in the comments below!

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