This flavorful detox salad includes mahi-mahi on top of a bed of kale with a healthy, creamy coconut-ginger dressing.
I’m still detoxing from my wonderful vacation to Grand Fiesta Americana Puerto Vallarta. While I had the most amazing time, and the food was so delicious that I came back 6 pounds heavier!! Definitely worth it, but it’s time to drop this vacation weight. For this salad, I’m using the mahi-mahi, kale, apples, celery and ginger that I received from my local grocery delivery. I was going to call this ‘Mahi-Mahi Kale Apple Ginger Salad’ but I decided that tittle was a little too long.
The mahi-mahi I used was so fresh that I didn’t want to use too much seasoning on it. Plus I knew I had a coconut-ginger dressing coming that would go on top of everything. That being said, I kept the seasoning simple and hand-sprinkled on salt, pepper and cumin. I pan-grilled my mahi-mahi in some ghee to save some time. Of course I had a grilling FAIL and the fish got stuck to the grill pan. If anyone has any recommendations on how to keep that from happening, I’m all ears. Sticking to the pan is okay in this instance since I plan on chopping it up and adding it to a salad anyway.
The salad dressing. After playing around, I came up with the recipe below for Creamy Coconut-Ginger Dressing. It needs some fine tuning to become more of a traditional salad dressing but it’s so yummy it’s definitely worth sharing. Plus it is a fantastic accompaniment to the mahi-mahi once the salad is tossed together.
Creamy Coconut-Ginger Dressing
1 tbsp dried minced onion OR 1/4 cup minced onion
1/4 cup coconut oil
2 tbsp rice vinegar
1 tbsp water
1 tbsp minced, fresh ginger
2 tsp coconut aminos
1 tsp honey or cassava syrup (omit for whole 30)
1 tsp lemon juice
1 garlic clove, minced
1/4 tsp salt
1/8 tsp black pepper
Add all ingredients to a food processor or blender. Blend until smooth.
- 12 ounces mahi-mahi
- 1 bunch kale, chopped
- 1 apple, sliced
- 2 hard-boiled eggs, sliced
- 1 cucumber, chopped
- 2 celery stalked, chopped
- 2 roma tomatoes, diced
- 1 avocado, sliced
Creamy Coconut-Ginger Dressing:
- 1 tbsp dried minced onion OR 1/4 cup minced onion
- 1/4 cup coconut oil, melted
- 2 tbsp rice vinegar
- 1 tbsp water
- 1 tbsp fresh ginger, minced
- 2 tsp coconut aminos
- 1 tsp honey or cassava syrup (omit for whole 30)
- 1 tsp lemon juice
- 1 garlic clove, minced
- 1/4 tsp salt
- 1/8 tsp black pepper
- Cook mahi-mahi to your liking using your preferred method.
- Add kale to bottom of large bowl. Assemble salad with ingredients.
- Add all Creamy Coconut-Ginger Dressing ingredients to a food processor or blender. Blend until smooth.
- Top with salad with creamy coconut-ginger dressing.
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