Northeast Wisconsin
  • Northeast Wisconsin
  • November 2015
Written by 

Fish and Mango Salsa Salad

Ingredients:

Cod

Lettuce

Pepper Jack cheese

Mango Salsa ingredients:

1 mango

1 avocado

½ red onion

1 can black beans, rinsed and drained

1 small bunch cilantro

1-2 colored peppers, red, yellow or orange

Add a jalapeño and some lime zest if desired

Directions:

Drizzle fish with olive oil, Cajun seasoning, a little bit of salt (or any kind of seasoning preferred). Bake in the oven on a cooking sheet lined with tin foil at 400 degrees for 10-12 minutes.

Cut all the salsa ingredients into bite-sized pieces and mix it up. (Tastes the best when you mix it up and let it sit a few hours).

Put the lettuce, fish and salsa together on the plate and sprinkle with some Pepper Jack cheese.

You can put this into lettuce wraps for fish tacos too! 


Kim Stoeger, MS, Clinical Nutritionist

Kimberly Stoeger, MS, is the clinical nutritionist and owner of Nutritional Healing, LLC. Her passion lies in supporting people’s health through evidence-based medicine (risks versus benefits of medications) and healing therapies through nutrition. Kimberly has her masters of science in human nutrition degree, and experience working with clients regarding weight and fatigue issues, sports nutrition, food sensitivities and allergies, and general health concerns such as high blood pressure, high glucose levels, high cholesterol/triglycerides, migraines, thyroid conditions and gut dysfunction. To learn more, call 920-358-5764 or email [email protected]

Website: [email protected]
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