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Asian Fish Salad
with cashews / bell peppers / avocados

Active: 35 min Total: 35 min

A flavorful vinaigrette builds flavor in the baked fish that tops this colorful salad. Bell peppers, carrots, avocados, and cashews add layers of texture.

Tags

Ingredients

Servings:
4
Metric
Asian Vinaigrette (for marinade and dressing):
  • Bragg's / coconut aminos - 2 Tbsp
  • Vinegar, rice - 2 Tbsp
  • Mustard, Dijon - 2 tsp
  • Oil, toasted sesame - 1 tsp
  • Oil, cooking - 4 Tbsp
  • Sesame seeds, any color (opt) - 1 tsp
Asian Fish Salad:
  • Bell peppers, any color - 1, sliced
  • Carrots - 12 oz, sliced
  • Green onions - 2 stalks, chopped, white and green parts combined
  • Tilapia - 1 1/2 lbs (sub any white fish)
  • Avocados - 1, cubed
  • Limes - 1, wedges
  • Asian Vinaigrette (ingredients listed separately) - 3 Tbsp + 6 Tbsp
  • Mixed greens - 8 oz
  • Cashews - 1/3 cup

Nutrition Facts

Serving Size: 1 serving
Servings Per Recipe 4
Amount Per Serving
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Prep

  1. Make vinaigrette - (If prepping right before cooking, get oven heating first.) Whisk together aminos, vinegar, and mustard. Add toasted sesame oil and then cooking oil while whisking. Stir in sesame seeds. Add some hot sauce if you’d like (not on ingredients list). (Can be done up to 5 days ahead)
  2. Bell peppers / Carrots - Prep as directed and combine. (Can be done up to 5 days ahead)
  3. Green onions - Chop green onions, combining white and green parts. (Can be done up to 3 days ahead)
  4. Fish - Rinse and pat dry. (Can be done 1 day ahead)
  5. Avocados / Limes - Prep as directed.

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Make

  1. Heat oven to 400F / 204C degrees.
  2. Place fish in a single layer in a baking dish. Pour first portion of vinaigrette over the fish and top with green and white parts of green onions.
  3. Bake until fish is cooked all the way through and flakes easily with a fork, 10 to 12 minutes.
  4. While fish cooks, toss greens with bell peppers, carrots, cashews, and avocados. Top with second portion of vinaigrette.
  5. Use a fork to break fish into bite-sized pieces. Serve fish on top of salad with lime wedges on the side. Enjoy!

Nutrition Facts

Serving Size: 1 serving
Servings Per Recipe 4
Amount Per Serving
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% Daily Value
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Reviews

Ratings

Original (102)
Gluten-free (8)
Paleo (10)
Vegetarian (19)

Most Helpful

Doubled the panko mixture after reading other reviews. Was glad I did. These turned out fantastic. Going on the favorites.

By: Jenn
Posted: Jan 31, 2020
Diet: Original
1 Helpful

93 reviews

A great fish recipe, works well with salmon in addition to white fish... comes together easily. On our favorites list!

By: Kara
Posted: Dec 19, 2020
Diet: Original
0 Helpful

Loved it. The breading stayed on well and the fish cooked up nicely. Forgot the sesame oil which would have taken this over the top. The slaw was awesome! I'd eat the fish on top of the slaw without the tortillas. Yum!

By: Katharine
Posted: Oct 20, 2020
Diet: Original
0 Helpful

Delicious! My youngest son likes it. He is pretty picky. Definitely, will make it again.

By: Topsy
Posted: Sep 26, 2020
Diet: Original
0 Helpful

This meal is SO good. My whole family loves it. My four- and two- year old boys ate more than one serving each! Quick to put together and delicious.

By: Addie
Posted: Sep 22, 2020
Diet: Gluten-free
0 Helpful

Great!! Cheated and used Whole Foods fish sticks instead of making the fish. Super fast and easy and is delicious.

By: Melody
Posted: Sep 20, 2020
Diet: Original
0 Helpful

Great! Made the fish in the airfryer

By: Nienke
Posted: Jun 24, 2020
Diet: Original
0 Helpful