Cooking Time

• 20 minutes

Servings

• 2 servings

Ingredients

• Cod fillet — 300–400 g
• Mixed salad leaves (Okinawa mix or similar) — 1–2 handfuls
• Avocado — 1
• Cucumber — 1–2
• Teriyaki Classic — 2–3 tbsp
• Olive oil — 1–2 tbsp
• Salt — to taste (optional)
• Black pepper — to taste (optional)

Instructions

1. Cook the cod
   Cut the cod fillet into small pieces. Heat olive oil in a pan and fry the fish on both sides for a total of 5–6 minutes until cooked through. Let it cool to room temperature.
2. Prepare the vegetables
   Peel the avocado and cut into small cubes. Slice the cucumber into thin strips.
3. Assemble the salad
   In a large bowl, combine mixed salad leaves, avocado, cucumber, and cooled cod.
4. Season
   Add Teriyaki Classic and olive oil. Toss gently to combine all ingredients.
5. Serve
   Serve immediately, lightly mixed.