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Fish Salad

Connie Taylor
Print Recipe
Servings 1 Cup fish salad

Ingredients
  

  • 1 C cooked fish meat cleaned of bones and skin (any firm, white fish will work for this dish)
  • 1/2 to mato diced
  • 1 celery stalk chopped
  • 1 tbsp onion minced
  • 2 tbsp parsley chopped fine
  • 1 tsp lemon zest
  • 1 tbsp lemon juice
  • 2 tsp olive oil
  • 1 tbsp fish stock
  • salt and fresh ground pepper to taste

Instructions
 

  • Since we're not using any kind of dairy or mayonnaise in this dish, you don't have to worry about chilling the meat before making the salad.
  • Place all ingredients in a bowl and mix well. Cover and chill for 1 hour.
  • Serve with tortilla chips or on flour tortillas.

Notes

Recipe by: Connie Murray @Happybellyfoodie.com