Island Spiced Mahi-Mahi & Tropical Avocado Salad

About this meal

A vibrant Caribbean-inspired salad featuring grilled, spiced mahi-mahi fillets atop a bed of fresh greens, sweet mango, creamy avocado, and crunchy roasted pumpkin seeds, balanced with a honey-lime vinaigrette. This pescatarian salad offers energizing healthy fats and protein with low-glycemic, gluten-free, brain-supporting ingredients.

Ingredients

• Mahi-mahi fillets — 180g (1 medium fillet)
• Fresh baby spinach — 2 cups
• Ripe mango — 1/2 medium, diced
• Avocado — 1/2, sliced
• Red bell pepper — 1/2, julienned
• Cherry tomatoes — 1/2 cup, halved
• Red onion — 2 tbsp, thinly sliced
• Pumpkin seeds (pepitas) — 2 tbsp, roasted and unsalted
• Extra virgin olive oil — 2 tbsp, divided
• Fresh lime juice — 2 tbsp
• Pure honey — 1 tsp
• Fresh cilantro — 2 tbsp, chopped
• Scotch bonnet pepper (optional) — 1/4 tsp, finely minced
• Allspice — 1/4 tsp
• Paprika — 1/4 tsp
• Black pepper — 1/4 tsp
• Sea salt — 1/4 tsp

Steps

1. Marinate mahi-mahi fillet with 1 tbsp olive oil, allspice, paprika, black pepper, sea salt, and (optional) minced scotch bonnet for at least 10 minutes.
2. Grill mahi-mahi on a lightly oiled grill pan (or outdoor grill) over medium heat for 3-4 minutes on each side, until cooked through and easily flaked.
3. Arrange spinach, mango, avocado, red bell pepper, cherry tomatoes, and red onion on a plate.
4. Whisk together remaining olive oil, lime juice, honey, and chopped cilantro for the dressing.
5. Top salad greens with the cooked mahi-mahi fillet, scatter roasted pumpkin seeds, and drizzle with honey-lime vinaigrette.
6. Serve immediately for freshness.