Halibut Salad Recipe
This salad recipe combines halibut, nuts and vegetables in a creamy French-style dressing on a bed of watercress - a great dinner party or patio meal.
Serves 6
INGREDIENTS:
2 lb. cooked halibut, deboned and cut into chunks
1 cup mixed nuts, halved
1/2 cup defrosted mixed vegetables of choice
1/2 broccoli, chopped
1 red onion, coarsely diced
1/4 cup button mushrooms, sliced
2 green onions, sliced
1 bunch watercress, washed
3 tbsp. olive oil
1 tbsp. fresh basil
2 tbsp. tomato paste
1 tbsp. mayonnaise
1 clove garlic, crushed
crusty rolls to serve
METHOD:
Arrange watercress on a platter. In a bowl, combine vegetables and finally the fish cubes. Mix gently.
Combine the oil, basil, tomato paste, mayonnaise and garlic in a blender. Blend well and pour over salad vegetables. Toss salad gently to ensure complete coverage. Spoon salad onto watercress and serve chilled with crusty rolls.
