If you are looking for a light, healthy and delicious summer salad, look no further! This summer salad has a variety of fresh local garden vegetables, and for added protein the cod is steamed in olive oil, lemon juice and thyme for a fresh light flavour.
When the weather is too hot to barbecue, or turn on your oven, then this makes a perfect light and delicious meal. I kept the theme of this salad the super power of greens, and since they are so abundant right now during the summer months, this salad was a perfect choice.
How familiar are you with the benefits of eating our greens? They are considered the superfoods that help to keep us healthy. These dark green vegetables are loaded with minerals, vitamins, and antioxidants that reduces the risk of cancer, heart disease, helps to reduce inflammation, supports the immune system which we all need these days, supports the mental health and bone health as we age. These vegetables are also important for digestion to keep us regular which in turn relieves bloating, and are an excellent source of folate and magnesium which helps to relieve stress, another important consideration to include these vegetables in your diet on a regular basis. I have just named a few of the many benefits, the bottom line is eat your greens for a long, healthy and vibrant life!
Ingredients:
Mixed greens: is a combination of baby spinach, baby romaine, baby leaf lettuce, swiss chard, mesclun, and oak leaf leaves; and I added some kale
Celery: adds the crunch, and flavour to the salad
Cucumber: I had small cucumbers on hand, and feel free to add any type of cucumbers of your choice
Broccoli: make sure they are small bite size florets for easier eating
Scallion: is a nice mild onion flavour
Herbs: I used dill, thyme and parsley to this salad for fresh rich flavours
Avocado: I wanted to add avocado for not only the health benefits but for that creamy rich flavour it offers
Fish: I chose cod to add for protein, however since it is a delicate fish after it’s cooked, I would suggest salmon, halibut, tuna or herring are good alternatives
Seasonings to add to fish: I kept it simple with olive oil, lemon juice, thyme, salt, and pepper
Lemon Vinaigrette: this combination was fresh, light, hint of sweetness and added lovely mild herb flavour that consists of olive oil, lemon juice, apple cider vinegar, honey, thyme, salt and pepper
Summer Salad with Steamed Cod, Avocado and Lemon Herb Vinaigrette
Equipment
- skillet
Ingredients
- 3 cups mixed greens, arugula, spinach, baby romaine, green and red leaf
- 1 cup kale, torn into bite size pieces
- 2 celery ribs, sliced
- 4-6 small cucumbers, sliced
- 1/2 cup broccoli florets, bite size
- 1 scallion, sliced
- 4 tbsp fresh dill, roughly chopped (leaving 2 tbsp for garnishing)
- 2 tbsp fresh parsley, roughly chopped
- 1 avocado, sliced
- 2-4 oz cod fillets
- 2 tbsp extra virgin olive oil
- 2 tsp lemon juice
- 1/2 tsp sea salt
- 1/4 tsp black pepper
Vinaigrette:
- 3 tbsp extra virgin olive oil
- 2 tbsp lemon juice
- 2 tbsp apple cider vinegar
- 1 tbsp honey
- 1 tsp fresh thyme (1/2 tsp for dried thyme)
- 2 tbsp fresh parsley, chopped
- pinch of salt
- fresh ground pepper to taste
Instructions
- Combine the mixed greens, kale, celery, cucumbers, broccoli and green onions in a large bowl.
- In a small bowl, whisk the vinaigrette ingredients together. Set aside.
- Pat the cod with paper towel and coat with olive oil, and use the remaining olive oil to add to the skillet. Squeeze lemon juice onto cod, and add salt and pepper.
- Heat a large skillet or cast iron pan over medium-heat and add the remaining olive oil. Add the cod to pan, and cook for 3 minutes on each side. Then remove it from the pan, and transfer to a plate.
- Pour the vinaigrette over the salad and gently combine. Lay avocado, parsley and dill on top of the salad and serve with the cod.
Nutrition
How to make this recipe:
Gathering ingredients and start slicing and chopping. Then add the mixed greens, kale, celery, cucumbers, broccoli and green onions in a large bowl. In a small bowl, whisk the vinaigrette ingredients together. Set aside.
Pat the cod with paper towel and coat with olive oil, and use the remaining olive oil to add to the skillet. Squeeze lemon juice onto cod, and add thyme, salt and pepper. Over medium heat, add the remaining olive oil to the skillet, add cod, cover with a lid, as this will steam the cod and cook it for 4-5 minutes without flipping. Then remove it from the pan, and transfer to a plate. Depending on the thickness of the cod, you may need to cook it an extra minute or two. Then brake into bite size pieces.
Pour the vinaigrette over the salad and gently combine. Lay avocado, parsley, dill and cod on top of the salad, serve and enjoy this delicious vibrant summer salad!!
Grab a fork and enjoy this simple, delicious, fresh, summer salad for lunch or a light dinner any day of the week. 🙂
