Summer Salad Recipe with Fish Nuggets and Tahini Sauce

Summer Salad Recipe with Fish Nuggets and Tahini Sauce by @oshritabergil

4 servings | 45 minutes

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

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.

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