Grilled cod is paired with tangy citrus and crisp veggies to make a tempting dinner salad.

Spray a grill or broiler pan with cooking spray. Turn on grill or heat broiler. Place cod on grill or broiler pan and brush lightly with oil.

Grill or broil 3 to 4 inches from heat for about 10 minutes — or until fish flakes easily with a fork. The fish should reach an internal temperature of 145 F. Set aside.

In a large bowl, toss together remaining ingredients except for grapefruit and orange segments. Divide salad between two plates. Top with cod and citrus pieces and black pepper to taste.

• 8 ounces cod
• 1 teaspoon olive oil
• 1 1/2 cups chopped spinach
• 1 1/2 cups shredded kohlrabi
• 1 cup diced celery
• 1 1/2 cups shredded carrot
• 2 tablespoons chopped fresh basil
• 1 tablespoon chopped fresh parsley
• 3/4 cup chopped red bell pepper
• 1 tablespoon minced garlic (about 4 large cloves) or to taste
• Zest and juice of 1 lemon
• Zest and juice of 1 lime
• Zest and juice of 1 orange
• 1 large grapefruit cut into segments (about 1 cup)
• 1 medium orange cut into segments (about 1/2 cup)
• Black pepper to taste