Recipe: Summer Tomato And Avocado Salad With Halibut

Heirloom, Roma, on-the-vine, cherry, any and all summer tomatoes make the perfect salad combo with creamy avocado.

Heading out the door? Read this article on the new Outside+ app available now on iOS devices for members! Download the app.

The variety of vibrant, juicy tomatoes in season right now is endless. Heirloom, Roma, on-the-vine, cherry, any and all summer tomatoes make the perfect salad combo with creamy avocado. It’s a great topper for fish or chicken, or side dish for your fresh summer spread.


20-24 ounces halibut, cut into 4 pieces*
2 cups diced fresh summer tomatoes
1 large avocado, diced
2/3 cups diced hearts of palm
2 tablespoon toasted, chopped pecans
Juice and zest of 1 lemon
1 tablespoon finely chopped chives
1 tablespoon finely chopped fresh cilantro
1 tablespoon olive oil
Salt and Pepper

*As shown in the picture. Any mild, white fish, shrimp, chicken, etc. may be substituted

RELATED: Crusted Halibut With Kale Salsa Verde Recipe


1. Heat oven to 400 degrees.
2. Toss the tomatoes, avocado, hearts of palm, pecans, lemon zest and juice, chives, cilantro, and ½ tablespoon of the olive oil in a bowl.  Season with salt and pepper.  Let sit while cooking the halibut.
3. Heat a large, oven proof sauté pan over medium high heat.  Season the halibut with salt and pepper, and toss with ½ tablespoon of the olive oil.
4. Sear halibut in the hot pan 1 minute per side.  Place pan in oven and cook 6-8 minutes, until halibut is just underdone done inside.
5. Remove from oven and let halibut rest, covered with foil, on a plate for 2 minutes before serving with salad over the top.

More recipes from Jessica Cerra.

Want to try some of Jessica Cerra’s cooking in person? She’s the featured chef for our upcoming Triathlete Magazine Training Camp. Sign up here!

Jess Cerra is the owner of Fit Food by Jess, a private chef and catering company in Encinitas, Calif. Jess recently launched Harmony Bar, and all natural gluten-and soy free bar designed to tasted like a soft baked cookie. She is an ex-professional XTERRA triathlete and mountain biker, and current elite amateur road cyclist for the SPY GIANT RIDE p/b MRI Endurance team. Follow Jess’ recipes on her “Fit Food by Jess” Facebook page, as well as the “Harmony Bar” Facebook page. Also on twitter @fitfoodbyjess and @harmonybars.

The 2014 Events DC Nation’s Triathlon is set for Sept. 7, 2014. Learn about the all-new sprint race and relay options at

Trending on Triathlete