Blackened COD and Roasted Veggie Salad
Serves 220 mins prep30 mins cook
This warm salad features a base of arugula topped with a variety of roasted vegetables, crispy blackened cod, and a creamy spicy mustard dressing made with yogurt, coconut aminos, and chili mustard.
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What you need
Instructions
1: Preheat the oven and roast mushrooms, peppers, zucchini, eggplant, and pumpkin until tender. 2: Cook blackened cod in a skillet until crispy. 3: Assemble the salad with arugula as the base and top with the roasted vegetables, avocado, turkey bacon, and blackened cod. 4: In a bowl, mix yogurt, coconut aminos, and chili mustard to create the dressing. 5: Drizzle the dressing over the salad and serve.View original recipe