Ingredients per serving


Prepare the Pickled Vegetables

  • Apple cider vinegar 8.0 oz
  • Water, filtered 4.0 oz
  • Honey 1.0 Tbsp
  • Kosher salt 0.5 Tbsp
  • Buffalo Wing Sauce 1.0 oz
  • Baby carrots 0.5 lb
  • Red onion, julienned 0.25 lb

Prepare the Mahi Mahi

  • Mahi mahi, fillet, fresh 3.0 lbs
  • Brown Rice Flour 2.0 lbs
  • Kosher salt 4.0 Tbsp
  • Garlic powder 2.0 Tbsp
  • Buffalo Wing Sauce 12.0 oz

Assemble the Salad

Crispy mahi mahi fillets are tossed in buffalo wing sauce for bold, zippy flavor. Served over a bed of baby kale with pickled carrots and red onions, tossed in Hellmann's Ranch Dressing.



  1. Prepare the Pickled Vegetables

    • Combine vinegar, water, honey, kosher salt and Buffalo wing sauce in a small pot and bring to a boil. Set aside.
    • Place carrots and onions in a plastic quart container and pour in the brining solution.
    • Refrigerate for 2 hours prior to use.
  2. Prepare the Mahi Mahi

    • Cut mahi mahi fillets into strips, about 1.5 oz each.
    • Combine flour with salt and garlic powder, mix well.
    • Perform standard breading procedure on fish and fry at 375° F until golden brown. Coat with Buffalo sauce.
  3. Assemble the Salad

    • Toss the greens with Hellmann's® Ranch.
    • Portion salad onto plates and top with mahi mahi fingers, pickled vegetables and celery chips.