Print Recipe

Light Summer Cod Salad

Prep Time15 mins
Cook Time7 mins
Total Time22 mins
Servings: 6
Author: Angela Marinelli, M.S., M.Ed. - Nourishment Connection

Ingredients

Salad Ingredients

  • 1 lb. Fish cod or salmon if you prefer
  • 2/3 cup red onion
  • 1/2 cup cucumber
  • 1/2 cup celery
  • 1 cup fresh corn
  • 1/2 cup carrots
  • 1/4 cup parsley chopped
  • 1/2 cup basil mayo
  • salt and pepper to taste

Basil Mayo Ingredients

  • 1/4 cup vegan or dairy-free mayo Spectrum eggless or Earth Balance olive oil mayo
  • 4 tsp Dijon mustard
  • 1 TBS fresh lemon juice
  • 1/4 cup fresh chopped basil
  • 1/4 tsp sea salt
  • 1/8 tsp black pepper

Instructions

Cook Your Fish

  • Lightly coat your fish with olive oil salt and pepper.
  • Grill skin side down for 6-8 minutes. Don't flip.
  • As long as grill cover is down, fish should cook through quickly, but stay moist at high heat.
  • Let fish cool as you chop your veggies and make your basil mayo.

Chop

  • Chop your onion, cucumber, celery, carrots, and parsley into a small dice (1/4").
  • Mix together in a mixing bowl and add your corn.

Make Your Basil Mayo

  • Chop your basil.
  • Squeeze your fresh lemon juice.
  • Combine all ingredients into a small mixing bowl and stir until blended.
  • Because of the fresh herbs, this mayo tastes best fresh. Make small batches often.

Combine

  • Gently break fish apart where it naturally separates.
  • Add fish to chopped veggies and parsley.
  • Add salt and pepper to taste.
  • Add basil mayo.
  • Mix ingredients together gently.

Notes

Serve on top of an arugula or mixed green salad.
Copyright Nourishment Connection 2011