Light Summer Cod Salad
Angela Marinelli, M.S., M.Ed. - Nourishment Connection
cod or salmon if you prefer
salt and pepper to taste
Basil Mayo Ingredients
vegan or dairy-free mayo
Spectrum eggless or Earth Balance olive oil mayo
fresh lemon juice
fresh chopped basil
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 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.
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.
Serve on top of an arugula or mixed green salad.
Copyright Nourishment Connection 2011