Vibrant Cod Salad with Mango & Avocado Salsa

When warm weather rolls in, nothing satisfies quite like a light, fresh seafood salad. This cod salad with mango and avocado salsa is sunshine on a plate—bright, juicy, and loaded with flavor. Each bite balances tender, flaky cod with the sweet tang of mango, creamy avocado, and a zesty lime dressing. It’s not just refreshing—it’s downright craveable.

This dish is quick enough for a weekday lunch and elegant enough to serve to guests. Whether you’re hosting a summer dinner or just want something nourishing and vibrant, this salad delivers. Plus, it’s packed with lean protein, healthy fats, and plenty of color to lift your mood.

Recipe Information

• Prep Time: 5 minutes
• Cook Time: 8 minutes
• Total Time: 13 minutes
• Servings: 2
• Difficulty: Easy

Ingredients

For the Cod

• 2 × 125 g skinless cod fillets
• 1 lime, zested and juiced
• Salt and freshly ground black pepper

For the Mango Avocado Salsa

• 1 small ripe mango, peeled and diced (or 2 ripe peaches)
• 1 small avocado, peeled, pitted, and sliced
• ¼ cucumber, finely chopped
• 160 g cherry tomatoes, quartered
• 1 red chilli, deseeded and finely chopped
• 2 spring onions, sliced thin
• A handful of fresh coriander, chopped

To Finish

• Drizzle of extra virgin olive oil (optional)

Cooking Instructions

• Start with the oven: Preheat your oven to 200 °C (180 °C fan/gas 6). Line a small baking dish or tray with parchment paper for easy cleanup.
• Prepare the cod: Pat the cod fillets dry with paper towels, then lightly score the surface in a crosshatch pattern. This allows the citrus to seep into the fish for added flavor. Place them in the prepared dish.
• Marinate briefly: Sprinkle half of the lime zest and juice over the fish. Season generously with salt and freshly cracked pepper. Let the fillets rest for 5 minutes to absorb the marinade.
• Bake the fish: Bake the cod in the center of the oven for 8 minutes, or until it flakes easily and turns opaque. Don’t overbake—cod cooks quickly and should stay juicy and tender.
• Make the salsa: While the fish cooks, toss together the mango, avocado, cucumber, cherry tomatoes, chilli, spring onions, and chopped coriander in a bowl. Add the remaining lime zest and juice. Stir gently to avoid breaking the avocado. Add a pinch of salt and a light drizzle of olive oil, if using.
• Plate it beautifully: Divide the salsa between two plates, creating a colorful base. Gently set the warm cod fillets on top. Spoon over any leftover lime juice or pan juices from baking—don’t skip this! It adds extra moisture and flavor.

Tips, Variations & Serving Suggestions

• Add greens: Serve over a bed of arugula, baby spinach, or butter lettuce for a more filling salad.
• Swap the protein: No cod on hand? Try halibut, haddock, or even grilled shrimp or tofu for a delicious twist.
• Herb flexibility: Swap coriander for mint, basil, or parsley depending on your taste or availability.
• Kick up the heat: For spice lovers, leave the seeds in the chilli or add a pinch of cayenne to the salsa.
• Meal prep tip: Make the salsa a few hours ahead and keep it chilled. Add the avocado just before serving to prevent browning.

Conclusion

This cod salad with mango and avocado salsa is a celebration of freshness and color. It's quick to prepare, nourishing without being heavy, and filled with vibrant flavor from lime, herbs, and natural sweetness. Whether you’re chasing summer vibes or simply want something clean and satisfying, this dish has it all.

Try it once, and it might become your go-to warm weather favorite. For the original version and more inspiration, check out the source at Cod with cucumber, avocado & mango salsa salad.

FAQ

Can I grill the cod instead of baking it?

Absolutely! Grilled cod adds a smoky flavor. Just make sure to oil the grill well and cook the fillets gently so they don’t stick or fall apart.

What can I use instead of avocado?

If you're not a fan of avocado, try adding thin slices of ripe pear or cucumber for freshness without the creaminess.

How long can I store leftovers?

Store leftover cod and salsa separately in the fridge for up to 2 days. Reheat cod gently before serving, and stir salsa well if it releases liquid.