This Fast, No-Cook Fish Recipe Practically Screams Summer

Yields: 1-4 servings

Total Time: 25 mins

Ingredients

• 2 tbsp.

  canola oil

• 1 tbsp.

  lime zest plus 5 Tbsp lime juice, plus wedges for serving

• 1 1/2 tsp.

  honey

• Kosher salt

• 1

  medium jicama (about 14 oz), peeled and cut into matchsticks (about 4 cups)

• 1/2 c.

  cilantro, chopped

• 2

  ripe Hass avocados

• 1

  serrano chile, finely chopped, plus slices for serving

• 3

  scallions, thinly sliced, divided

• 2

  4.4-oz cans sardines in olive oil, drained

• 2/3 c.

  corn nuts (we used Love Corn), lightly crushed, for topping

Directions

1. In large bowl, whisk together canola oil, lime zest and juice, honey, and 1/8 tsp salt. Fold in jicama and cilantro.

2. Scoop avocado flesh into medium bowl and coarsely mash, then fold in chopped serrano, half of scallions, and 1/4 tsp salt.

3. Divide and spread avocado among plates. Top with jicama salad, then sardines, and serve sprinkled with remaining scallions, corn nuts, and sliced serranos, with lime wedges alongside.

Per serving: About 434 cal, 29.5 g fat (4 g sat), 23 mg chol, 446 mg sodium, 34 g carb, 13 g fiber, 5.5 g sugar (2 g added sugar), 15 g pro 

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