Avocado-Chickpea Salad with Halibut
Lightly poached cold halibut sits atop an avocado-chickpea salad in this healthy recipe adapted from Real Simple.
number of servings
- 4 fillet fresh halibut
- Kosher salt
- freshly ground black pepper
- 1⁄4 cup olive oil
- 1 tbl freshly squeezed lemon juice
- 1 tbl Dijon mustard
- 2 tbl Chopped fresh cilantro
- 8 cup mixed salad greens
- 1 can chickpeas, rinsed
- 1 avocado, pitted, peeled, and sliced
- 1⁄2 small red onion, thinly sliced
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.
Bring to a simmer over medium heat. Cook the fish, covered, until opaque throughout, about 8 minutes.
Transfer the fish to a plate and refrigerate until cool, about 15 minutes. Using a fork, flake the fish into large pieces. Set aside.
In a large bowl whisk together the oil, lemon juice, mustard, cilantro, ½ teaspoon salt, and black pepper to taste.
Toss the dressing with the mixed greens, chickpeas, avocado, and onion. Divide among serving plates and top with the fish.