Avocado and Chickpea Salad With Halibut

To accompany the post below, here is a delicious recipe that incorporates avocado, one of my favourite superfoods of all time. I often make this is simple, yet savory salad on weekends for a special treat in between studying.

Avacado and Chickpea Salad With Halibut Ingredients

4  pieces of cooked halibut
kosher salt and black pepper
1/4  cup olive oil
1  tablespoon lemon juice
1  tablespoon Dijon mustard
2  tablespoons chopped fresh cilantro
8  cups organic mixed greens
1  ounce can chickpeas, rinsed
1  organic avocado, sliced
1/2  small red onion, sliced
Season the fish with ½ teaspoon salt and ¼ teaspoon pepper. Place in a large skillet with enough water to reach halfway up the sides of the fish. Bring to a simmer over medium heat. Cook the fish, covered, until opaque throughout, 6 to 8 minutes. Transfer the fish to a plate and refrigerate until cool, about 15 minutes. Using a fork, flake the fish into large pieces. Meanwhile, in a large bowl, whisk together the oil, lemon juice, mustard, cilantro, ½ teaspoon salt, and ⅛ teaspoon pepper. Toss the dressing with the mixed greens, chickpeas, avocado, and onion. Divide among plates and top with the fish.