Caribbean Salt Fish Salad (Low Carb)
This delicious Caribbean inspired salt fish salad a.k.a salted cod salad is perfect for promoting weight loss or to simply cleanse your palate. It's low carb yet still tasty and flavoursome so don't be fooled. Shredded lettuce, cucumber, onions, carrots, tomatoes, peppers and avocado (pear) are tossed with some sautéed salt fish.
Servings 6 people
Calories 329 kcal
To sauté the salt fish 1 lb salt fish (450g) see the notes for my homemade version 1 teaspoon garlic granules/powder (5g) 2 tablespoon all purpose seasoning (30g) see the notes for the recipe 1 tablespoon tomato paste (15g) 1 teaspoon thyme (5g) dried 1 teaspoon black pepper (5g) 1 teaspoon chado beni/spirit weed (5g) culantro (cilantro/coriander works too) 1 teaspoon paprika (5g) ½ chilli powder (2.5g) optional to taste 3 tablespoon olive oil or coconut oil For the salad 1 medium onion sliced thinly (red or yellow) 1-2 cups tomatoes (100g-149g) cherry or plum, halved 1 cup mixed bell peppers (149g) chopped large cucumber sliced into halves large avocado (pear) 2 large carrots spirallized medium lettuce shredded dressing/sauce of your choice optional, see FAQ section
Heat some olive oil in a non stick skillet/frying pan on medium heat Proceed to add the salt fish then begin to stir in the seasoning - garlic granules, thyme, chado beni, black pepper, all purpose seasoning and hot sauce if you are using it. Cook for 2-3 minutes then set aside to completely cool. Meanwhile, in a large bowl add the shredded lettuce, avocado (pear), peppers, cucumber, carrots and tomatoes. Add halve of the cool salt fish to the salad bowl. Toss everything together so that everything is combined and set aside. Arrange the salad into bowls. Finally top each salad bowl with the remaining salt fish. Drizzle the dressing or sauce of your choice if you are using.
This is a
BIG batch recipe so the salad serves up to 6 people.
You don't have to sauté the salt fish, you can skip this step and simply toss the salt fish and seasoning together in a bowl before combining everything. Here is the recipe for my
and All Purpose Seasoning , you won't need to wait on soaking/boiling etc.. using this method. D.I.Y Salt Fish If you don't care for the crunchiness of peppers,
use frozen ones that can be thawed out so they are naturally soft or cook them during the first steps.
Use a dressing/sauce of your choice - see the FAQ section of some suggestions of what you might like to add with your salad.
You can prep the ingredients (excluding the avocado) a head of time. Any leftovers need to be
refrigerated NOT frozen and consumed within 1-2 days. Calories: 329 kcal | Carbohydrates: 11 g | Protein: 49 g | Fat: 9 g | Saturated Fat: 1 g | Cholesterol: 115 mg | Sodium: 5353 mg | Potassium: 1420 mg | Fiber: 4 g | Sugar: 4 g | Vitamin A: 4798 IU | Vitamin C: 42 mg | Calcium: 222 mg | Iron: 4 mg