Tuna fish salad, but with Cod fish!
Tuna from a can is a great protein option to have on hand in the pantry. But did you know you could use leftover baked cod? This might be the best use of leftover fish yet!
Flaky white cod, some fresh herbs, and a bright citrus dressing. It’s perfect for those days when you want a protein-rich lunch that’s not too heavy. The cod offers lean protein and heart-healthy omega-3s.
Mediterranean-style eating, a light post-workout meal, or just trying to add more fish to your week, this Cod Fish Salad delivers that fresh-from-the-sea energy your body will love.
Happy eating,
~Monique
Cod Salad
Makes enough for 2 servings
~ 8(ish) ounces of cooked cod
1 garlic clove, minced
Zest and juice of 1 lemon
1 tbls Dijon mustard
1/4 cup extra virgin olive oil
1 small shallot, chopped
handful of torn fresh herbs (basil, mint, parsley)
about a dozen pea pods, sliced or 1/2 cup of frozen peas, defrosted
1/4 cup chopped olives
Salt and pepper to taste
1 cup cannellini beans, rinsed and drained
2 cups arugula
1/4 cup thinly sliced red onion
Whisk together the minced garlic, lemon juice and zest, mustard, olive oil, chopped shallot, herbs and a pinch of salt and pepper. Taste and adjust the seasoning. Add the cooked cod, and use two forks to gently shred it.
Stir in the peas (or sliced pea pods) and chopped olives.
Lay the arugula on a platter and drizzle with a bit of olive oil. Top with the cannellini beans and the cod salad and scatter with the thinly sliced red onion.
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