Salted Pollock & Avocado Salad With Cucumber


8 oz. Salted Pollock, prepared
2 cucumbers
2 avocados
1 Vidalia onion
½ cup chopped parsley
½ cup of chopped cilantro
4 Tbsp. Extra virgin olive oil
4 Tbsp. white wine vinegar
Sea salt and freshly ground pepper


Cut the cucumber into thin slices. Cut the avocados into slices. Cut the onion in paper thin slices.Flake the Pollock into small chunks. Make dressing by mixing extra virgin olive oil, white wine vinegar, cilantro and parsley add salt and pepper to taste. Use a cooking cylinder, place in layers: first, the cucumber, next the fish, then avocado, and last the onion. Repeat all layers until almost filled. Finish with Pollock. To remove cylinder lift straight up. Sprinkle with salt, pepper and a little cilantro. Drizzle with the dressing.

Makes 4 servings.