Mahi Salad Stuffed Tomato

Delicious Mahi salad stuffed tomato makes the perfect light summer lunch!

Mahi Salad Stuffed Tomato makes the perfect summer lunch for any occasion. I made these for a wedding shower I hosted last weekend at my house, and it was a big hit. Everyone seemed to enjoy it. It was a really warm day so I wanted to serve something light and cool. I served these with my Greek Salad with Vegan Feta Cheez. They are so easy to make and make a beautiful presentation.

You can make these ahead and store in an airtight container in the refrigerator until ready to serve. The fish only needs a simple marinade for about 20 minutes and tastes amazing grilled. You can also bake in the oven if you like but I prefer everything grilled for the summer.

Cucumbers, lemon, and celery are amazing detoxifying ingredients for your body and the good fats from the avocado will keep you full longer with loads of nutritious benefits. If you don’t have Mahi-Mahi where you shop, you can try another light white fish. I hope you enjoy this dish as much as we did.

What you need to make these:

• Tomatoes
• Avocado oil
• Sea salt
• Black pepper
• ½ teaspoon dried oregano
• Mahi-Mahi fillets
• Celery
• Cucumbers
• Mustard
• Lemons
• Avocado

Why you will love this dish:

• Its light, fresh, and makes a great summer lunch.
• Full of nutritious ingredients.
• Quick and easy to make.

Mahi Salad Stuffed Tomato

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• Author: Breghan
• Total Time: 20 minutes
• Yield: 2 servings 1x
• Diet: Gluten Free

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Description

Delicious Mahi salad stuffed tomatoes. Makes the perfect light summer lunch!

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Ingredients

Units USM Scale 1x2x3x

• 2 medium ripe tomatoes





• 1 Tablespoon avocado oil
• ½ teaspoon sea salt
• ½ teaspoon black pepper
• 2 mahi-mahi fillets, grilled
• ¼ cup celery, chopped
• ¼ chopped cucumbers, chopped
• 1 teaspoon mustard
• 2 lemons juiced
• 1 avocado

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Instructions

Grill Mahi–Mahi

• Clean fish and marinade with lemon, dried oregano, salt and pepper. Let sit for 20 minutes.
• Preheat grill to medium heat.
• Coat fish with a little avocado oil so it doesn’t stick to grill.
• Grill fish for 4-5 minutes on each side.

Make salad

• In a medium bowl mash up avocado until creamy.
• Add juice of 1 lemon, cucumbers, celery, mustard, salt and pepper.
• Cut up fish and add to salad.
• Cut a thin slice off the top of each tomato. Scoop our and discard the pulp.
• Scoop in the fish salad mix and serve.

Notes

• Prep Time: 10 minutes
• Cook Time: 10 minutes
• Category: dinner, lunch
• Method: grill
• Cuisine: paleo

Keywords: fish salad, mahi mahi, mahi stuffed tomatoes, paleo salad, paleo fish salad