Avocado, Chickpea, + Halibut Salad

MEAL TYPE: Salad

DIETARY RESTRICTION: Dairy-Free, Gluten-Free

MAKES 4 SERVINGS

Portland chef and caterer Abby Famartino, of Abby's Table, creates recipes that are gluten, dairy, and soy-free—and amazingly delicious. This salad is packed with enough lean protein to power you through the day. Recipe courtesy of chef Abby Fammartino, owner/chef of Abby's Table, Portland, OR.

INGREDIENTS

1 lb halibut, deboned and cut into two pieces

1 tsp sea salt

Fresh ground pepper, to taste

2 tbsp olive oil

2 tbsp champagne vinegar

2 tbsp Dijon mustard

1/2 cup fresh parsley, chopped

4 large handfuls mixed salad greens

1 14.5-ounce can chickpeas, rinsed well

2 avocados, sliced

1 cup pumpkin seeds

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INSTRUCTIONS

Sprinkle the fish with ¼ teaspoon salt and pepper to taste. Place it in a medium skillet, and add water to cover halfway up the side of the fish. Bring water to a boil over medium high heat. Cover the skillet and cook the halibut until opaque and fork tender, about 8 minutes.
Mix the olive oil, vinegar, mustard, and parsley in a small bowl, and whisk until evenly combined.
Toss the dressing with the salad greens, chickpeas, avocados, and pumpkin seed in a bowl, and season with salt and pepper to taste.
Divide the salad between two bowls, and top with fish. Alternatively, cool fish for 15 minutes in the refrigerator, then enjoy over the salad.

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