Cod with cucumber, avocado & mango salsa salad

If you're looking for a healthy lunch bursting with the colours and flavours of summer, this delicious cod, avocado and mango salad is low in fat and calories

  • Prep:5 mins
    Cook:8 mins
  • Serves 2
  • Easy

Nutrition per serving

  • kcal 272
  • fat 12g
  • saturates 2g
  • carbs 15g
  • sugars 14g
  • fibre 5g
  • protein 25g
  • salt 0.3g


  • 2 x 125g skinless cod fillets
  • 1 lime, zested and juiced
  • 1 small mango, peeled, stoned and chopped (or 2 peaches, stoned and chopped)
  • 1 small avocado, stoned, peeled and sliced
  • ¼ cucumber, chopped
  • 160g cherry tomatoes, quartered
  • 1 red chilli, deseeded and chopped
  • 2 spring onions, sliced
  • handful chopped coriander


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  1. Heat oven to 200C/180C fan/gas 6. Put the fish in a shallow ovenproof dish and pour over half the lime juice, with a little of the zest, then grind over some black pepper. Bake for 8 mins or until the fish flakes easily but is still moist.

  2. Meanwhile, put the rest of the ingredients, plus the remaining lime juice and zest, in a bowl and combine well. Spoon onto plates and top with the cod, spooning over any juices in the dish.

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