Fish and avocado salad

Recipe from: 2/3/1994 12:00:00 AM
Ingredients 11
Servings 5
Time +/- 15 min


  • 450
    cooked fish such as hake or haddock
  • 200
    lemon juice
  • salt and black pepper
  • 2
    tomatoes, cut into wedges
  • 6
    chives, finely chopped
  • 2
    chillies, seeded and finely chopped
  • 30
    finely chopped fresh coriander leaves or parsley
  • 45
    olive oil
  • 5
  • a few lettuce leaves, rinsed and patted dry
  • 2
    ripe avocados, peeled and sliced


Cut the fish into 1 cm cubes and pour over the lemon juice. Season well with black pepper and salt if necessary. Leave for 20 minutes. Drain. Mix with the remaining ingredients, except the lettuce leaves and avocado slices and chill. Just before serving, arrange the leaves and avocado slices on a pretty salad platter. Spoon the chilled ingredients on top and season with extra salt and pepper if preferred. Serves 4-6.


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