Blackened 2x Cod & Feta Salad
with Creamy Guacamole Dressing, Grape Tomatoes & Sunflower Seeds
- Milk
- Fish
Smoky blackened salmon meets creamy guacamole dressing in this flavor-packed salad! Crispy-skinned fish with bold spices tops fresh greens tossed in an ingenious avocado-yogurt dressing. Sweet tomatoes, tangy feta, and crunchy sunflower seeds add textural fireworks.
Ingredients
½ cup
Feta Cheese
(Contains: Milk)
½ ounce
Sunflower Seeds
4 ounce
Mixed Greens
2 tablespoon
Yogurt
(Contains: Milk)
5 teaspoon
Red Wine Vinegar
4 ounce
Grape Tomatoes
20 ounce
Icelandic Cod
(Contains: Fish)
4 tablespoon
Guacamole
1 teaspoon
Garlic Powder
½ tablespoon
Blackening Spice
1 unit
Shallot
Not included in your delivery
teaspoon (tsp)
Salt
¼ teaspoon (tsp)
Sugar
1 teaspoon (tsp)
Olive Oil
2 teaspoon (tsp)
Cooking Oil
teaspoon (tsp)
Black Pepper
Nutrition Values
Cooking Steps
Pat salmon* dry with paper towels. Drizzle with oil; season all over with half the Blackening Spice (all for 4 servings), salt, and pepper.
Heat a drizzle of oil in a large, preferably nonstick, pan over medium-high heat. Add salmon, skin sides down, and cook until skin is crisp, 5-7 minutes. Flip and cook until cooked through, 1-2 minutes more. TIP: Lower heat if salmon begins to brown too quickly.
Turn off heat; transfer to a plate. TIP: While salmon cooks, move on to Step 2!
Turn off heat; transfer to a plate. TIP: While salmon cooks, move to Step 2!
While salmon cooks, wash and dry produce.
Halve tomatoes. Halve, peel, and thinly slice shallot. Add shallot to a small bowl with cold water; set aside.
In a large bowl, whisk together guacamole, yogurt, vinegar, garlic powder, ¼ tsp sugar (½ tsp for 4 servings), and a drizzle of olive oil; season with salt and pepper.
To bowl with dressing, add mixed greens, tomatoes, shallot (draining first), feta, and sunflower seeds. Toss until evenly coated.
Divide salad between bowls. Top with salmon and serve.
