Mexican Fish Salad (Cooking for One)

Sometimes I forget about making salads with leftover fish.  I love tuna fish or seafood salads, and this is similar.  This was the recipe for leftovers from Pesto Fish Tacos (or chicken or shrimp, if that’s what you used).  I also used up some vegetables from our garden.  And of course, I used Sunshine’s goat cheese (click here, for info).  It’s a perfectly delicious summer salad.  There are a lot of substitutions and additions you could make to the recipe, in addition to using mayonnaise for a dressing.

Mexican Fish Salad

Mexican Fish Salad (Cooking for One)

Total Time: 15 minutes

Yield: Serves 1


  • 1 cup leftover pesto fish, chicken, or shrimp
  • 1 cup lettuce
  • 1/4 cup chopped cooked gold beets (optional)
  • 1/4 cup chopped seeded cucumber
  • 1/4 cup halved cherry tomatoes
  • 1/4 cup pickled banana pepper rings
  • 10 green olives, halved
  • Chopped red or green onion (optional)
  • 2 TBSP (Mexican or Italian) goat cheese
  • Salt and pepper
  • Red wine vinegar
  • Extra virgin olive oil


  1. Combine the first 10 ingredients in a bowl.
  2. Sprinkle with vinegar, and drizzle with olive oil.
  3. Toss together, and set the table.