Summer Salad Recipe with Fish Nuggets and Tahini Sauce
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- Chef's knife
- Mixing bowls
- Large serving bowl
- Peeler
INGREDIENTS
- 1 large gold potato, peeled and diced
- 1/2 avocado, sliced
- 1 head lollo lettuce, chopped
- 2 cucumbers, chopped
- 2 medium tomatoes, chopped
- 1/2 small red onion, thinly sliced
- 1/2 red bell pepper, diced
- 1/2 orange bell pepper, diced
Nuggets:
- 12 ounces/340 grams skinless white fish fillets, cut into 1-inch/2.5 cm cubes
- 2 large eggs
- 1/2 cup cilantro and parsley, finely chopped
- 1 teaspoon sweet paprika
- Juice of 1/2 lemon
- 1 teaspoon salt
- Pinch of ground black pepper
- 1/2 cup all-purpose flour
- 1/4 cup soda water, cold
Dressing:
- 4 tablespoons raw tahini
- Juice of 1/2 lemon
- 1/4 cup cilantro and parsley, finely chopped
- 2 tablespoons olive oil
- 1 teaspoon honey
- 1/2 teaspoon salt
- 8 tablespoons cold water
INSTRUCTIONS
- In a medium bowl, whisk together the eggs, chopped herbs, paprika, lemon juice, salt, pepper, flour, and soda water until smooth. The batter should be thick enough to coat the fish; add a little more flour or soda water as needed. Stir in the fish cubes until well coated. Cover and refrigerate for 30 minutes.
- In a deep sauté pan or Dutch oven, heat 2 inches of neutral oil to 350°F (175°C). Fry the diced potato until deeply golden and crisp, about 5 to 7 minutes. Remove with a slotted spoon and drain on a paper towel-lined plate.
- Working in batches, add the battered fish nuggets to the hot oil and fry until crisp and golden brown on both sides, about 4 to 5 minutes total. Drain on fresh paper towels.
- To make the tahini dressing, combine the tahini, lemon juice, chopped herbs, olive oil, honey, salt, and water in a small jar or dressing shaker. Shake or whisk until completely smooth and emulsified.
- To assemble the salad, layer the chopped lettuce, cucumbers, tomatoes, red onion, and bell peppers in a large serving bowl. Top with the fried potatoes, avocado slices, and warm fish nuggets. Drizzle generously with the tahini dressing and serve immediately.
FAQ
How can I make this summer salad recipe gluten-free?
Substitute the all-purpose flour in the fish nugget batter with a gluten-free flour blend or chickpea flour, which adds structure and a mild nutty flavor. Ensure that the soda water and all condiments used in the tahini dressing are certified gluten-free. Also, avoid cross-contamination by using clean oil for frying.
Can I bake the fish nuggets instead of frying?
You can bake the fish nuggets for a lighter version of this summer salad recipe. Preheat the oven to 425°F (220°C). Arrange the battered fish cubes on a parchment-lined baking sheet and lightly spray with oil. Bake for 10 to 12 minutes, flipping halfway through, until golden and crisp. The texture won’t be as crunchy as deep-frying, but the flavor remains excellent. For even better results, use an air fryer at 400°F (200°C) for about 8 to 10 minutes, shaking the basket halfway through cooking.
What other dressings can I use with this summer salad recipe?
While the tahini dressing brings a rich, creamy flavor to this summer salad recipe, you can easily substitute it based on your preferences. A yogurt-based garlic dressing, lemon vinaigrette, or even a herbed buttermilk dressing would work well. For a spicier twist, try a chili-lime mayo or green goddess dressing. If you’re avoiding sesame or tahini, hummus thinned with lemon juice and olive oil is a great stand-in that still offers creamy texture and earthy depth.
Can I prepare this summer salad ahead of time?
Chop the vegetables and store them in airtight containers in the refrigerator for up to 24 hours. The tahini dressing can be made 3 to 4 days in advance and kept chilled. Fry the potatoes and fish nuggets a few hours ahead, then reheat in a hot oven or air fryer to restore crispiness. However, wait to slice the avocado and dress the salad until just before serving to maintain freshness and texture.
What types of fish work best for this summer salad recipe?
This summer salad recipe works best with firm, mild white fish such as barramundi, sea bass, cod, halibut, or gilt-head bream. These types hold their shape when fried and have a clean, non-fishy taste that complements the tahini and vegetables. Avoid delicate or oily fish like tilapia or mackerel, which may fall apart or overpower the dish. If you prefer a plant-based alternative, try using tofu or hearts of palm coated in the same batter and fried or baked.
How do I store leftovers of this salad?
Keep each component separate. Place the chopped vegetables in an airtight container in the refrigerator for up to 2 days. Store the tahini dressing in a jar and refrigerate for up to 4 days—shake before using. Keep the fried potatoes and fish nuggets in a separate container lined with paper towels. Reheat them in a 400°F (200°C) oven or air fryer until crisp before serving. Avoid refrigerating the salad once it’s dressed, as it will become soggy.
Can I use frozen fish for the nuggets?
You can use frozen fish for this summer salad recipe, but it must be fully thawed and well-drained before cutting into cubes and mixing with the batter. Pat the fish dry with paper towels to prevent excess moisture, which can dilute the batter and cause splattering during frying. Firm white fish like cod, haddock, or pollock are ideal choices. Avoid using pre-cooked or breaded frozen fish, as they won’t absorb the batter or seasonings properly and won’t achieve the same crispy texture.
