Skip to main content

Fish Salad

Fresh combination of vegetables, fish fillet and creamy ranch.
Plates with cabbage and vegetables below a fish, ranch and salsa topping.
Prep time: 20 minutes
Cook time: 30 minutes
Makes: 6 cups
Nutrition Facts: View label

Ingredients

2 pounds fish fillets (cod, tilapia, snapper or others)
¼ teaspoon each salt and black pepper
2 cups shredded cabbage or lettuce
2 cups chopped vegetables (try tomatoes, cucumber, carrots, corn, green onions, celery, avocado)
½ cup low-fat ranch dressing (try Food Hero's Ranch Dressing)
½ cup salsa (try Food Hero's Salsa Roja or Salsa Verde)

Directions

  1. Wash hands with soap and water.
  2. Rinse or scrub fresh vegetables under running water before preparing.
  3. Season fish with salt and pepper. Cook by your favorite method until it appears opaque and flakes apart easily. A safe internal temperature is 145 degrees F. (see Notes).
  4. Mix cabbage or lettuce with other vegetables of your choice. Add chunks of fish. Drizzle with ranch dressing and salsa.
  5. Refrigerate leftovers within 2 hours.

Notes

  • To cook fish:

In a Skillet - Lightly grease a skillet.  Add seasoned fish and cook over medium heat (300 degrees F in an electric skillet) until flesh starts to appear white.  Turn fish over and cook until it flakes easily.

In the Oven - Put seasoned fish in a baking pan and cover with foil. Bake in a 350 degree F oven until fish flakes.

Under a Broiler - Place seasoned fish on a broiler pan.  Broil several inches from the heat until the fish is opaque all the way through and flakes easily.

  • To make tacos instead of salad: Warm tortillas. Layer cabbage or lettuce, more vegetables of your choice and fish on the tortilla. Drizzle with ranch dressing and salsa. Fold in half.

Comments

Awesome recipe and I also added some lime juice before adding it to a mix of tomatoes....AWESOME!!

I boiled my fish and then marinated it in lime juice before adding it to a mix of tomatoes, corn, onions, peppers, grated carrots and avocado.  So tasty! No ranch needed!  What a great light meal for the summertime!

This was really good! It had lots of flavor and it looked amazing!

You might also like...

Recipes A to Z (without photos)

Zucchini Zowie
Bowl of baked zucchini with a cheesy tomato sauce.

Zucchini Zowie

Simple 4-ingredient meal with veggies topped with parmesan cheese. Ready in about an hour!
Prepare:
5 minutes
Cook:
45 minutes
Makes:
4 cups
Blueberry Tofu Smoothie
Tofu blended with a mix of fruits makes a creamy smoothie in a glass.

Blueberry Tofu Smoothie

Kid-approved, this dairy-free smoothie is super quick to make for a tasty breakfast or snack.
Prepare:
5 minutes
Makes:
4 cups
Sesame Broccoli
Bowl of tender broccoli sprinkled with sesame seeds.

Sesame Broccoli

Sauteed broccoli with a savory sesame sauce. Ready in 30 minutes or less!
Prepare:
10 minutes
Cook:
15 minutes
Makes:
2 cups
Red Cabbage with Apples
Plate of sauteed cabbage and apples.

Red Cabbage with Apples

A sweet and savor combination of sauteed cabbage, onion and apples that makes a perfect side dish.
Prepare:
10 minutes
Cook:
30 minutes
Makes:
6 cups
Baked Carrot Fries
 Plate of Baked Carrot Fries and bowl of dipping sauce.

Baked Carrot Fries

Kids of all ages will love these baked fries. Add a dipping sauce for more fun and flavor.
Prepare:
15 minutes
Cook:
15 to 20 minutes
Makes:
4 cups
Tuna Cabbage Salad
Tuna Cabbage Salad served on slices of toast.

Tuna Cabbage Salad

Light and healthy salad with shredded cabbage and a creamy dressing.
Prepare:
10 minutes
Makes:
2 cups
Was this page helpful to you?
CAPTCHA
This question is for testing whether or not you are a human visitor and to prevent automated spam submissions.