Peggy’s Golden Corvina Salad with Avocado
Peggy Tjin's 10-10 Classic shows
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6m 14s
Peggy’s Golden Corvina Salad with Avocado
Servings: 1
Prep Time: 4 minutes
Cook Time: 5 minutes
Price: $5 per serving
Difficulty: Easy
Ingredients, all organic:
● 1 Golden Corvina Fillet
● 1 Cup of Iceberg Lettuce
● 1 Hard boiled Egg
● 1 Avocado
● 2 Tablespoons of Grated Parmesan Cheese
● 1 Tablespoon of Balsamic Vinegar
● 1 Tablespoon of Coconut Oil
● 2 Tablespoons of Capers
● 1 Teaspoon of Seasoning
● 1 Tablespoon of Garlic
● 1 Teaspoon of Ginger
● 1 Cup of sliced Tomato
● 1 Teaspoon of Lemon Juice
● 1 Cup of Veggie Broth
● 2 Teaspoons of Lemon Zest
Nutritional Fact: Did you know that avocados contain more potassium than even bananas?
Tools:
● 1 Pan, Spatula, tong, silicone spoon, and kitchen scissors
● Grater
Directions:
Place the fish in a pan with 1 cup of veggie broth over a medium flame. Add 2 tablespoons of capers, 1 teaspoon of lemon juice, 1 teaspoon of seasoning, 2 teaspoons of lemon zest, 1 tablespoon of garlic, 1 teaspoon of ginger, 1 tablespoon of Balsamic vinegar and 1 tablespoon of coconut oil.
Cook for about 5 minutes.
Meanwhile, prepare the salad. Dress up a bed of iceberg lettuce with 1 cup of sliced tomatoes, 1 sliced hard boiled egg, 2 tablespoons of grated Parmesan cheese and 1 sliced avocado.
Add the fish on top, top with sauce from the pan and you’re good to go!
Bon Apetito, From Peggy with LOVE!
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