These days, I admit, I am strictly on a diet! Let’s say I consciously made this decision after a deep soul-searching. And let’s also say that this choice was born following the recent quarantine period at home. The absence of any form of physical activity, not solely focused on kneading this or that, my sudden laziness and my desire to eat at every moment of the day, had devastating effects on my ideal weight!!! Frankly, those extra pounds on my hips pushed me to backtrack on my unhealthy coronavirus habits and limit the damages as soon as possible! So, for about ten days, I haven’t been making new recipes or writing on the blog! I know, it’s a sadness, but it’s a necessary act I owe to myself and besides, I would bore you with my countless versions of salads. For heaven’s sake, all very tasty, healthy, and nutritionally complete, but still salads! But today I told myself that this recipe could be worth sharing with you. It is a light and very simple first course to prepare, perfect for a light lunch or for those, like me, who have decided to do a bit of healthy dieting in view of summer. A whole wheat pasta salad with fresh cod fillets, chunks of avocado, and cherry tomatoes added raw and flavored only with oil and a splash of lemon. You can also use frozen cod, which you will need to thaw first, but I always recommend fresh! My cod, by the way, was leftover from a previous dinner, so I used it for the next day’s lunch! The secret to making it flavorful despite the simplicity of the cooking is to add some special ingredients to the boiling water. The cod meat will be particularly tasty and delicate at the same time. Find out how…
- Difficulty: Very easy
- Cost: Medium
- Rest time: 10 Minutes
- Preparation time: 15 Minutes
- Portions: 4
- Cooking methods: Boiling
- Cuisine: Italian
Ingredients for boiling the cod:
- 2 fresh cods
- 1 1/2 cup white wine
- 1 1/2 untreated lemon
- 1 sprig parsley
- 4 berries juniper
- 1 pinch salt
- 320 g whole wheat penne
- 1 avocado
- 8.8 oz cherry tomatoes
- 4 leaves basil
- 1 sprig chopped parsley
- 1 lemon juice
- to taste extra virgin olive oil
- to taste salt
- to taste black pepper
Preparation:
Wash the cherry tomatoes, dry them, and cut them into quarters. Do the same for the avocado. Combine them in a bowl and season with the juice of 1/2 lemon, a drizzle of oil, a pinch of salt, and a grind of pepper (fig. 1).
Wash the cods, then boil them for a few minutes in salted water, adding lemon slices, white wine, parsley, and juniper berries. Once cooked, let them cool for 10 minutes in their cooking water and clean them, removing all bones. Obtain the fillets and cut them into chunks. Season with the juice of 1/2 lemon, a drizzle of oil, and basil leaves. Adjust salt and pepper (fig. 2).
Boil the whole wheat penne in plenty of salted water. Once cooked, drain and season with the cherry tomato and avocado salad, mixing well to flavor (fig. 3).
Transfer everything into a large salad bowl and also add the cod with all its seasoning, garnish with plenty of chopped parsley and more basil leaves.
Serve warm or at room temperature drizzled with raw oil.
And voila… your whole wheat pasta salad with cod and avocado is ready to be enjoyed!
Bon Appetit from FeFe’s kitchen!
You may also add a handful of desalted capers if you like, it will be even more delicious!
