Avocado and Cod Salad
3 servings
20 minutes
Avocado and cod salad is a refined blend of Japanese cuisine and fresh, delicate ingredients. Its history traces back to traditional Japanese cooking, where the balance of flavors and textures is valued. Tender cod fillet, lightly fried to a golden crust, pairs with creamy avocado and crunchy cucumbers. A mix of Okinawa salad leaves adds freshness to the dish, while teriyaki sauce provides an exquisite sweet-salty note. Dressed with light olive oil, the salad is both nutritious and airy. This salad is perfect as a light dish for a summer dinner or festive table.
1
Cut the cod fillet into small pieces and fry on both sides in olive oil in a heated pan (5-6 minutes total). Cool at room temperature.
- Cod fillet: 300 g
- Olive oil: 3 tablespoons
2
Peel the avocado and cut it into small cubes, and slice the cucumber into thin strips.
- Avocado: 1 piece
- Cucumbers: 1 piece
3
Place a mixture of Okinawa salad, avocado, cucumbers, cod fillet in a bowl, add teriyaki sauce (preferably homemade), olive oil and gently mix.
- Okinawa mixed salad leaves: 1 piece
- Avocado: 1 piece
- Cucumbers: 1 piece
- Cod fillet: 300 g
- Teriyaki sauce: 5 tablespoon
- Olive oil: 3 tablespoons
