Fish Stick Salad Bowl Recipe

Name: Fish Stick Salad Bowl
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 2 salad bowls
Cuisine: American
Ingredients: 12 frozen fish sticks; 4 cups mixed salad greens; 1 cup cherry tomatoes, halved; 1/2 cucumber, sliced; 1/4 red onion, thinly sliced; 1/4 cup corn kernels (canned or frozen, thawed); 2 tablespoons olive oil; 1 tablespoon lemon juice; 1 teaspoon Dijon mustard; Salt and pepper to taste; Optional: 2 tablespoons chopped fresh parsley

American · Main course · 25 min total

Fish stick salad bowl recipe videos

A quick and satisfying meal combining crispy fish sticks with fresh greens and a tangy dressing, perfect for a light lunch or dinner.

10
min prep

15
min cook

2
servings

420
kcal/serving

Ingredients

12 frozen fish sticks
4 cups mixed salad greens
1 cup cherry tomatoes, halved
1/2 cucumber, sliced
1/4 red onion, thinly sliced
1/4 cup corn kernels (canned or frozen, thawed)
2 tablespoons olive oil
1 tablespoon lemon juice
1 teaspoon Dijon mustard
Salt and pepper to taste
Optional: 2 tablespoons chopped fresh parsley

Instructions

Preheat oven to 425°F (220°C). Arrange fish sticks on a baking sheet and bake according to package directions, about 12-15 minutes, until golden and crispy.
While fish sticks cook, prepare the dressing: In a small bowl, whisk together olive oil, lemon juice, Dijon mustard, salt, and pepper.
In a large bowl, combine salad greens, cherry tomatoes, cucumber, red onion, and corn. Toss with the dressing.
Divide the salad between two bowls. Top each with 6 fish sticks. Garnish with parsley if desired. Serve immediately.

Tips

For extra crunch, add croutons or toasted nuts.
You can use any frozen fish sticks or homemade ones.
Dressing can be made ahead and refrigerated for up to 3 days.

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