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Fried Fish Salad

Fried Fish Salad recipe image
This vibrant Fried Fish Salad combines the satisfying crunch of pan-fried fish with the creamy texture of cannellini beans. The bright, tangy dressing made from fresh lemon juice and Dijon mustard ties everything together, creating a dish that is both refreshing and filling. It&# 226;ÂÂs a perfect choice for a quick lunch or a light dinner that feels indulgent yet healthy. The combination of texturesâÂÂfrom the crisp fish to the tender beansâÂÂmakes every bite interesting. Ideal for summer picnics, weeknight meals, or as a sophisticated side dish for a seafood spread. Simple ingredients come together to create a flavorful meal that highlights the freshness of the fish and the brightness of the citrus.
Cooking Method:
Cuisine:
Courses:
Difficulty: Intermediate
Servings: 4
Calories: 86.7
Dietary: Gluten-free
Description
This vibrant Fried Fish Salad combines the satisfying crunch of pan-fried fish with the creamy texture of cannellini beans. The bright, tangy dressing made from fresh lemon juice and Dijon mustard ties everything together, creating a dish that is both refreshing and filling. It&# 226;ÂÂs a perfect choice for a quick lunch or a light dinner that feels indulgent yet healthy. The combination of texturesâÂÂfrom the crisp fish to the tender beansâÂÂmakes every bite interesting. Ideal for summer picnics, weeknight meals, or as a sophisticated side dish for a seafood spread. Simple ingredients come together to create a flavorful meal that highlights the freshness of the fish and the brightness of the citrus.
Ingredients
  • 1 cans tuna in springwater, drained
  • 1 cans cannellini beans, rinsed and drained
  • 2 Tablespoons lemon juice
  • 1 tablespoons Finely chopped chives
  • 2 Teaspoons Dijon mustard
  • 1 tablespoon olive oil
  • 2 cups mixed salad greens
Directions
  1. 1
    Drain the tuna and cannellini beans thoroughly.
  2. 2
    In a small bowl, whisk together the lemon juice, Dijon mustard, and olive oil to create the dressing.
  3. 3
    In a large salad bowl, combine the drained beans, tuna, and mixed salad greens.
  4. 4
    Pour the dressing over the salad ingredients.
  5. 5
    Add the finely chopped chives.
  6. 6
    Toss gently until all ingredients are evenly coated with the dressing.
  7. 7
    Serve immediately while fresh.

Nutrition Facts

Servings 4 servings

Amount Per Serving
Calories 86.7kcal
% Daily Value *
Total Fat 1.1g2%
Saturated Fat 0.2g1%
Cholesterol 0.0mg0%
Sodium 147.4mg7%
Total Carbohydrate 16.4g6%
Dietary Fiber 2.1g9%
Sugars 2.7g
Protein 3.6g8%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Note

For a heartier meal, you can add diced cucumber, cherry tomatoes, or red onion.

If you prefer a warmer salad, lightly toast the beans in a pan before adding them to the mix.

Store any leftovers in an airtight container in the refrigerator for up to 2 days. The greens may wilt slightly, so it's best consumed fresh.

You can substitute the tuna with canned salmon or sardines for a different flavor profile.

Keywords: fish, salad, fried, tuna, beans, cannellini, lemon, dijon, chives, healthy, lunch, quick, easy, protein, fresh, crunchy, light, dinner, meal, side
Read it online: https://www.chefs-mate.com/recipe/fried-fish-salad-8/