Greek Salsa Salad with Grouper

Health score
47%
Greek Salsa Salad with Grouper
15 min.
4
696kcal

Suggestions


Bring a taste of the Mediterranean to your table with this vibrant Greek Salsa Salad with Grouper! Perfectly suited for a quick lunch or a delightful light dinner, this dish combines the freshness of garden vegetables with the succulent flavors of grouper, all tied together by a tangy Greek vinaigrette. The colorful assortment of bell peppers, crisp cucumber, and juicy tomatoes not only adds visual appeal but also packs each bite with texture and flavor.

The highlight of this dish is undoubtedly the steamed grouper fillets that break apart into tender, bite-sized pieces. They provide a rich source of protein while seamlessly complementing the crunchy freshness of the mixed salad greens. You'll also love the addition of toasted bread cubes that lend a satisfying crunch, enhancing the overall dining experience. Drizzled with a robust vinaigrette featuring feta cheese and garlic, each element of this salad works harmoniously.

In just 15 minutes, you can whip up this delightful dish that’s sure to impress family and friends alike. Whether as a side dish, main course, or lunch option, the Greek Salsa Salad with Grouper is a delicious way to enjoy flavors inspired by classic Mediterranean cuisine. Dive in and relish every bite!

Ingredients

  • oz bell pepper refrigerated assorted chopped
  • oz bread 
  • tablespoons butter melted
  •  cucumber seeded thinly sliced into half moons
  • teaspoon garlic minced
  • oz spring onion refrigerated sliced
  • 1.5 pounds grouper fillets steamed
  • oz the salad mixed with herbs
  • large tomatoes quartered
  • cup balsamic vinaigrette salad dressing refrigerated with feta cheese and garlic

Equipment

  • frying pan
  • oven
  • wire rack

Directions

  1. Preheat oven to 42
  2. Cut bread into 1-inch cubes (about 2 cups), and place in a single layer on a jelly-roll pan.
  3. Combine butter and garlic; drizzle over bread cubes, and toss to coat.
  4. Bake 5 to 7 minutes or until lightly toasted, stirring twice.
  5. Transfer bread to a wire rack, and cool completely (about 5 minutes).
  6. Arrange salad greens and next 5 ingredients on individual serving plates. Top with bread cubes, and serve with vinaigrette.

Nutrition Facts

Calories696kcal
Protein23.75%
Fat53.5%
Carbs22.75%

Properties

Glycemic Index
63.92
Glycemic Load
16.67
Inflammation Score
-10
Nutrition Score
37.027825936027%

Flavonoids

Naringenin
0.62mg
Luteolin
0.35mg
Kaempferol
0.38mg
Myricetin
0.13mg
Quercetin
2.94mg

Nutrients percent of daily need

Calories:696.37kcal
34.82%
Fat:41.83g
64.36%
Saturated Fat:10.16g
63.48%
Carbohydrates:40.03g
13.34%
Net Carbohydrates:34.38g
12.5%
Sugar:11.13g
12.36%
Cholesterol:77.99mg
26%
Sodium:425.03mg
18.48%
Alcohol:0g
100%
Alcohol %:0%
100%
Protein:41.78g
83.55%
Vitamin C:100.01mg
121.22%
Vitamin K:124.41µg
118.49%
Selenium:79.99µg
114.27%
Vitamin A:3621.19IU
72.42%
Manganese:1.02mg
51.02%
Vitamin B6:0.9mg
45.01%
Phosphorus:425.55mg
42.55%
Potassium:1468.14mg
41.95%
Folate:140.69µg
35.17%
Vitamin E:4.68mg
31.19%
Vitamin B1:0.46mg
30.92%
Magnesium:110.27mg
27.57%
Iron:4.76mg
26.45%
Vitamin B3:5.14mg
25.7%
Fiber:5.64g
22.58%
Vitamin B5:2.25mg
22.52%
Vitamin B12:1.03µg
17.21%
Calcium:163.32mg
16.33%
Vitamin B2:0.27mg
16.09%
Copper:0.27mg
13.61%
Zinc:2mg
13.35%
Source:My Recipes