Gluten-Free New Zealand Seafood Salad Bowl with Lime Dressing and Fresh Herbs

Allergens

Contains no common allergens unless specified.

Ingredients

• 1 lb raw peeled deveined shrimp 1 lb white fish fillets (such as cod or halibut) 2 cups mixed baby greens 1 cup cherry tomatoes, halved 1 large avocado, sliced 1 medium cucumber, thinly sliced 1 small red onion, thinly sliced 1/2 cup fresh cilantro leaves 1/2 cup fresh parsley leaves 1/2 cup fresh dill leaves 1 lime, zested and juiced 1/4 cup olive oil Salt and pepper to taste

Instructions

1. Preheat a grill or grill pan to medium high heat. Season shrimp and fish fillets with salt and pepper. Grill the shrimp for about 2 minutes per side until pink and cooked through, then set aside. Cook the fish for about 4 5 minutes per side until opaque and flaky, then set aside.
2. In a large bowl, combine mixed baby greens, cherry tomatoes, avocado, cucumber, red onion, cilantro, parsley, and dill leaves. Toss gently to mix.
3. In a separate small bowl, whisk together the lime zest and juice with olive oil until well combined. Season with salt and pepper to taste.
4. Drizzle the dressing over the salad and toss gently to coat. Top with grilled shrimp and fish fillets.

Chef’s Insight

This recipe is inspired by New Zealand's fresh seafood and abundant herbs. The combination of flavors and textures creates a delightful sensory experience.

Notes

Feel free to adjust the dressing quantities to your preference.