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Avocado-Chickpea Salad with Halibut

Lightly poached cold halibut sits atop an avocado-chickpea salad in this healthy recipe adapted from Real Simple.

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How to Ripen Avocado: 3 Easy Methods

The recipe can be found in this article

How to Ripen Avocado: 3 Easy Methods

Ingredients

number of servings
1
  • 4 fillet fresh halibut Added to
  • Kosher salt Added to
  • freshly ground black pepper Added to
  • 14 cup olive oil Added to
  • 1 tbl freshly squeezed lemon juice Added to
  • 1 tbl Dijon mustard Added to
  • 2 tbl Chopped fresh cilantro Added to
  • 8 cup mixed salad greens Added to
  • 1 can chickpeas, rinsed Added to
  • 1 avocado, pitted, peeled, and sliced Added to
  • 12 small red onion, thinly sliced Added to
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Directions

30 min
1. Step

Season the fish on both sides with salt and black pepper. Place in a large skillet with enough water to reach halfway up the sides of the fish.

2. Step

Bring to a simmer over medium heat. Cook the fish, covered, until opaque throughout, about 8 minutes.

3. Step

Transfer the fish to a plate and refrigerate until cool, about 15 minutes. Using a fork, flake the fish into large pieces. Set aside.

4. Step

In a large bowl whisk together the oil, lemon juice, mustard, cilantro, ½ teaspoon salt, and black pepper to taste.

5. Step

Toss the dressing with the mixed greens, chickpeas, avocado, and onion. Divide among serving plates and top with the fish.

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