Barramundi and Avocado Salad with Finger Lime Dressing

By AislePrompt Editorial · Published 2026-05-13 · Updated 2026-05-13

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are developed and reviewed.

A fresh salad combining grilled barramundi and creamy avocado, dressed with a zesty finger lime vinaigrette for a light Australian-inspired meal. This Australian-inspired salad recipe, ready in about 20 minutes, pairs barramundi fillets, olive oil, sea salt into a side that holds its own next to almost any main — bright, balanced, and quick enough to slot into a weeknight plate. Each serving lands at about 350 calories and feeds 2, so it slots cleanly next to roasted proteins, grain bowls, or weeknight mains. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 10 min Cook: 10 min Serves 2 Australian cuisine 350 cal/serving

Build a week of meals around this recipe → Shop this recipe on Instacart → Shop equipment ↓

Ingredients

2 fillets (6 oz each) barramundi fillets
2 tbsp olive oil
1/2 tsp sea salt
1/4 tsp black pepper
4 cups mixed salad greens
1 medium, diced ripe avocado
2 tbsp finger lime pearls
2 tbsp lemon juice
1 tsp honey
1 tsp Dijon mustard
3 tbsp extra virgin olive oil

Grilling tools worth buying → Best Grilling Tools and BBQ Gadgets for 2026: Top Picks + Buying Guide

Affiliate disclosure: AislePrompt may earn a commission on qualifying purchases made through Amazon links, at no additional cost to you. See our policy →

Equipment for this recipe

Tools this recipe's steps call for, with a link to each on Amazon.

More Cookware & pots → Shop all kitchen tools →

Instructions

Step 1: Preheat grill or grill pan to medium-high heat (about 400°F). Brush 2 barramundi fillets (6 oz each) with 2 tbsp olive oil and season with 1/2 tsp sea salt and 1/4 tsp black pepper.
Step 2: Grill the fillets for 4 minutes on each side until opaque and flaky. Remove and let rest for 3 minutes, then flake into large chunks.
Step 3: In a small bowl, whisk together 2 tbsp lemon juice, 1 tsp honey, 1 tsp Dijon mustard, and 3 tbsp extra virgin olive oil until emulsified.
Step 4: In a large bowl, toss 4 cups mixed salad greens with the dressing until lightly coated.
Step 5: Gently fold in the flaked barramundi, 1 diced medium avocado, and 2 tbsp finger lime pearls for a burst of citrus texture.
Step 6: Serve immediately as a refreshing and light meal.