Deconstructed Fish Taco Salad

Last week I made a last minute decision to visit Christine in Chicago.  She treated me to a fabulous lunch at Roti, so we decided to stay in and cook together for dinner.  Considering what she already had stocked in her fridge, we decided to make a deconstructed fish taco salad.
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Through our joint efforts, we created an amazingly delicious salad that was also super fresh and healthy.

The base of the salad was some kale that Christine massaged with olive oil.  I also made some lime quinoa, which sits underneath all the other salad toppings and gave this dish an extra hearty element.
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For crisp fresh flavor, I chopped some cherry tomatoes and cucumbers, and Christine sliced an avocado.  I also sautéed some sweet corn.  We wanted charred corn, but the sautee did a pretty good job.

Christine was in charge of the fish, and she seasoned and sautéed it perfectly!

For texture and crunch, we added some thinly sliced cabbage.  In terms of dressing, we made a cilantro vinaigrette, which used cilantro, garlic, red pepper flakes, lime, olive oil, and red wine vinegar.  It added a nice kick, and we drizzled it on top, followed by a sprinkling of feta cheese.
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Lots of great flavor between the cooked ingredients and the fresh ones.  Also a great mix of texture, between the fish, cabbage, corn, etc.  Some nice heat between the fish and cilantro dressing.  All in all, it was a very well rounded and delicious dish, made even better by the fact that it was a joint effort dinner 🙂

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