Summer Salad with Steamed Cod, Avocado and Lemon Herb Vinaigrette
This super healthy summer recipe is loaded with fresh greens with a fresh light vinaigrette and served with a pan-seared cod.
Servings: 2
Calories: 506kcal
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
Calories: 506kcal | Carbohydrates: 34g | Protein: 13g | Fat: 38g | Saturated Fat: 5g | Cholesterol: 12mg | Sodium: 690mg | Potassium: 1554mg | Fiber: 6g | Sugar: 19g | Vitamin A: 5767IU | Vitamin C: 123mg | Calcium: 197mg | Iron: 4mg