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Fish Salad

Prep time: 20 minutes
Cook time: 30 minutes
Total time: 50 minutes
Number of Servings: 12


  • 2 pounds fish fillets (cod, tilapia, snapper or others)
  • 1/4 teaspoon each salt and pepper
  • 2 cups shredded cabbage or lettuce
  • 2 cups chopped vegetables (try tomatoes, cucumber, carrots, corn, green onions, celery, avocado)
  • 1/2 cup low-fat ranch dressing
  • 1/2 cup salsa


  1. Wash hands with soap and water.
  2. Season fish with salt and pepper. Cook by your favorite method until it appears opaque and flakes apart easily.
    • In a Skillet: Lightly grease a skillet. Add seasoned fish and cook over medium heat (300 °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 °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.
  3. Mix cabbage or lettuce with other vegetables of your choice. Add chunks of fish. Drizzle with ranch dressing and salsa.
  4. Refrigerate leftovers within 2 hours.


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

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