Roughy Orange Salad (What I Eat in a Day)

A rough orange salad is one of the tastiest ways to get your daily dose of vitamins and proteins.

Here’s a quick example of a typical salad that I will have as a meal when I’m trying to keep things on the lighter side. And remember to observe my #3ColorMeal Rule – your meal must contain at least 3 different colors from veggies, fruits, grains, or legumes.

Start by gathering all the ingredients that the recipe requires. You’ll need orange roughy fillet, kale, spinach, red cabbage, Roma tomato, avocado, raw carrot and dried cranberries. I usually use these ingredients, but you can customize them to your preferences.

You’ll also need a Bragg Organic Hawaiian Dressing to go with it. It has a tropical flavor and it’s fat-free. This Hawaiian Dressing makes salads and veggies taste great!

Bake the fish fillets in the oven for up to 20 minutes or until the fish flakes.

While the fish is cooking, wash all the vegetables well. Peel avocado and chop half an avocado into cubes for this salad. Then finely chop all the other salad ingredients and serve on a plate. I arranged all the ingredients grouped next to each other.

When the fish is done and slightly chilled, add it to the top of the previously served salad.

You can immediately add the dressing directly to the salad, or put it in a small bowl and dose it as desired. Garnish with some fresh cilantro and enjoy!

How did you like this idea for a salad meal? If you make it at home and try it, be sure to let us know your impressions. Write a comment below, send me an email or post on social media and tag me.

When it comes to dinner-worthy salads, this one brings victory. Download the Fitmencook app and explore more light dinner recipes.