Citrus Fish Salad – Low Carb, Quick, Easy, and Refreshing

Sometimes a light refreshing meal just hits the spot. This salad definitely fits the bill for those properties, and it is also quick and easy to prepare. It is dairy free and high in protein. It contains a modest amount of healthy fat from the healthy mayonnaise in the dressing. The cod used in this recipe is low in fat, which is great if you are doing keto for weight loss. Cod is also high in iodine, which is a necessary nutrient.

This recipe is a modified version of “Fish Tacos with Citrus Dressing” from Primal Blueprint Quick and Easy Meals by Mark Sisson and Jennifer Meier. This book is full of paleo and primal recipes, some of which are low carb friendly. I’ve adjusted their recipe to make it lower in fat, reduce the harshness from raw garlic in the dressing, and also to give exact measurements for all ingredients to help those who are tracking macros.

Print Recipe

Citrus Fish Salad

a refreshing salad with lemon pepper cod and tangy lime dressing

Prep Time5 minutes mins

Cook Time10 minutes mins

Course: Salad

Cuisine: American

Keyword: dairy free, gluten free, grain free, keto, low carb, pescatarian

Servings: 2

Calories: 412.4kcal

Equipment

• measuring cups and spoons
• chef's knife
• cutting board
• citrus reamer
• microplane fine grater/zester
• small prep bowl
• small mixing bowl
• whisk
• medium cast iron skillet
• thin metal spatula

Ingredients

• ¼ cup healthy mayonnaise (homemade or store-bought, see note)
• 1 lime (zest and juice)
• ⅛ tsp garlic powder
• ¼ tsp fine sea salt (see note)
• 1 tbsp Mrs. Dash Lemon Pepper Blend (see note)
• 1 pound skinless cod fillets (or other white fish)
• avocado oil spray
• 2 cups chopped romaine lettuce
• 1 cup thinly sliced green cabbage
• ¼ cup diced red onion
• 2 tbsp chopped fresh cilantro (optional)

Instructions

• Whisk together the mayonnaise, lime zest, lime juice, and garlic powder in a small mixing bowl. Set aside.
• Combine the Mrs. Dash Lemon Pepper and the salt in a small prep bowl.
• Evenly coat the cod fillets with the lemon pepper mixture.
• Heat a medium cast iron skillet over medium heat and spray with avocado oil spray.
• When the skillet is very hot, add the cod fillets. If the skillet isn't hot enough, they will stick. Cook for 3-6 minutes per side, depending on thickness, until cooked through.
• As the cod cooks, prepare your plates by layering on the romaine, cabbage, and onion.
• When the fish is done cooking, add it to your prepared salad plates. Drizzle on the mayonnaise mixture and top with fresh cilantro (if using).
• Store leftovers in separate containers (veggies, fish, dressing) in the refrigerator for up to 3 days.

Notes

I used Mrs. Dash Lemon Pepper because it is the only one I’ve found that contains neither sugar nor maltodextrin nor artificial colors. If you have a different lemon pepper seasoning that meets these requirements and it also contains salt, you can use that in place of the Mrs. Dash and omit the salt from the recipe.

When purchasing mayonnaise, look for one with only healthy oils, like avocado oil, and no sugar. Avoid those with soybean oil, vegetable oil, canola oil, etc. Be sure to read the ingredient list, because even the ones that say avocado oil or olive oil on the front usually only have a small amount of the healthy oil and the rest is soy or canola. My favorite store-bought mayonnaises are Sir Kensington’s Avocado Oil or Primal Kitchen.