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Caribbean Salt Fish Salad (Low Carb)

This delicious Caribbean inspired salt fish 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.
Course Lunch and salad
Cuisine Caribbean
Prep Time 25 minutes
Cook Time 5 minutes
Total Time 30 minutes
Servings 6 people
Calories 329kcal
Author Charla

Ingredients

To sauté the salt fish

  • 1 lb salt fish (450g) see the notes for my homemade version
  • 1 tsp garlic granules/powder (5g)
  • 2 tbsp all purpose seasoning (30g) see the notes for the recipe
  • 1 tbsp tomato paste (15g)
  • 1 tsp thyme (5g) dried
  • 1 tsp black pepper (5g)
  • 1 tsp chado beni/spirit weed (5g) culantro (cilantro/coriander works too)
  • 1 tsp paprika (5g)
  • ½ chilli powder (2.5g) optional to taste
  • 3 tbsp 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

Instructions

  • 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.

Notes

  • 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 All Purpose Seasoning and D.I.Y Salt Fish, you won't need to wait on soaking/boiling etc.. using this method.
  • 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.

Nutrition

Calories: 329kcal | Carbohydrates: 11g | Protein: 49g | Fat: 9g | Saturated Fat: 1g | Cholesterol: 115mg | Sodium: 5353mg | Potassium: 1420mg | Fiber: 4g | Sugar: 4g | Vitamin A: 4798IU | Vitamin C: 42mg | Calcium: 222mg | Iron: 4mg