Ingredients

Method

• 750 g mixed greens (sliced baby marrow,
• shredded Swiss chard, asparagus tips,
• mangetout or sugar snap peas, halved baby
• gem squash or Tenderstem broccoli)
• 500 g yellowtail or hake, skinned and filleted
• sea salt and freshly ground black pepper
For the avo mayo
• 2 large ripe but firm avocado pears
• 1-2 cloves garlic, crushed
• sea salt and freshly ground black pepper, to taste
• 2 T organic avocado oil

Method

Ingredients

Set a large steamer in a wide pan filled with water. Arrange the vegetables and fish in the steamer, season, and cover tightly.
Allow to steam for 5 minutes, or until the fish is just cooked, but still moist, and the vegetables are just done.
Serve with the avocado "mayonnaise".
To make the avo mayo: Blend the avocado with the garlic, lemon juice and seasoning.
Gradually blend in the oil, until smooth and creamy – the consistency of home-made mayonnaise.
Check seasoning.
Per serving: 1406.1 kJ, 27.7 g protein, 20.6 g fat, 8.6 g carbs