Barramundi and Avocado Salad

Whether you’re after a light lunch or a quick dinner, making barramundi and avocado salad is a great way to guarantee vibrant and veg-packed meal.

Serves: 4


  • 4 X 125g ocean barramundi portions
  • 2 tbs olive oil
  • 200 g pkt baby spinach & rocket salad
  • 600 g cherry tomatoes, halved
  • 1 medium avocado, stoned, peeled, sliced
  • 1 small brown onion sliced
  • 2 Lebanese cucumbers sliced
  • 400 g can Black Beans, rinsed, drained
  •  60 ml organic apple cider vinegar
  • Himalayan salt, pepper
  • Homemade seasoning
  • Parsley leaf finely chopped
  • 1 medium lemon sliced



Heat a large non-stick frying pan over high heat. Sprinkle the olive oil over the barramundi portions. Cook for 5 mins each side or until golden brown and cooked through. Transfer to a plate, sprinkle with salt, pepper and homemade seasoning and cover with foil to keep warm. 


Soak the vegetables in the bicarb soda solution for 20 minutes and wash again. Combine the spinach and rocket salad, tomato, avocado, cucumbers, onion and black beans in a bowl. Combine the vinegar and oil in a jar and stir to combine. Pour the dressing over the salad and toss to combine.


Divide the salad and barramundi among serving plates. Sprinkle with parsley leaf and decorate with lemon slices. Serve with grilled haloumi or grilled Turkish bread.

Serving Tip

Salad wilts quickly once it’s been tossed with dressing, so keep the dressing separate until you’re ready to serve.

Try barramundi and avocado salad, and don’t forget to share this delicious healthy salad recipe with your friends.

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➥ DISCLAIMER: This post is not intended to replace medical treatment. The information provided is for educational purposes only and does not constitute medical advice.