Avocado and Chickpea Salad With Halibut

Avocado and Chickpea Salad with Halibut
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Serves 4| Hands-On Time: | Total Time:

Ingredients

Directions

  1. Season the fish with ½ teaspoon salt and ¼ teaspoon pepper. Place in a large skillet with enough water to reach halfway up the sides of the fish.
  2. Bring to a simmer over medium heat. Cook the fish, covered, until opaque throughout, 6 to 8 minutes.
  3. Transfer the fish to a plate and refrigerate until cool, about 15 minutes. Using a fork, flake the fish into large pieces.
  4. Meanwhile, in a large bowl, whisk together the oil, lemon juice, mustard, cilantro, ½ teaspoon salt, and ⅛ teaspoon pepper.
  5. Toss the dressing with the mixed greens, chickpeas, avocado, and onion. Divide among plates and top with the fish.
By October, 2003

Nutritional Information

  • Per Serving
  • Calories 411Calories From Fat 212
  • Fat 24g
  • Sat Fat 3g
  • Cholesterol 39mg
  • Sodium 760mg
  • Protein 31g
  • Carbohydrate 20g
  • Sugar 4g
  • Fiber 9g
  • Iron 3mg
  • Calcium 87mg
What does this mean? See Nutrition 101 .

Quick Tip

Cannellini
If you don’t have chickpeas on hand, butter or cannellini beans also work well in this recipe.

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