Go Back
+ servings
overhead salad shot

Jamaican Roasted Ackee Salad

This roasted ackee salad is plant based making it perfect for vegans. A combination of low carb/weight loss ingredients including - lettuce, bell peppers, cherry tomatoes, cucumber and pear (avocado) with an optional dressing.
Course Lunch and Salads
Cuisine Jamaican
Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings 4 people
Calories 299kcal
Author Charla


To make the salad

  • 1 large can of ackee drained
  • 1 large head of iceberg lettuce chopped
  • 1-2 cups cherry tomatoes
  • 1 large cucumber peeled and sliced in halves
  • 1 red bell pepper sliced
  • 1 yellow bell pepper sliced
  • 1 large pear (avocado) chopped

To make the dressing

  • cup extra virgin olive oil (80g)
  • 2 tablespoon vinegar (30g)
  • 2 tablespoon maple syrup (30g) can use agave or coconut nectar
  • 1 teaspoon garlic granules (5g)
  • 1 teaspoon thyme (5g) dried or fresh
  • 1 teaspoon black pepper (5g)
  • ½ teaspoon pink salt (2.5g)


To make the salad

  • Preheat the oven to 180c/356f
  • Line a baking tray with parchment paper and coat with some olive oil and set aside.
  • .Carefully pour the canned ackee into a colander then wash it off with cold water to rid the excess saltiness.
  • Place the ackee on the lined baking tray and spread it out so it doesn't overcrowd.
  • Roast the ackee in the oven for 25-30 minutes, until the ackee is slightly golden.
  • Once the ackee is roasted simply set aside to cool.
  • Place the lettuce, bell peppers cucumber, tomatoes and pear (avocado) in a large bowl and toss together.
  • Portion the salad into bowls (evenly) then carefully place the ackee on the salad bed.

To make the dressing

  • Combine the ingredients for the dressing and mix together.
  • Drizzle the dressing over the salad.


  • Head to a Caribbean grocery store if you want to get hold of some canned ackee.
  • Add the roasted ackee once you have portioned the salad because the ackee is less lightly to break up (canned ackee and more fragile then fresh ackee).
  • Canned ackee sits in salted water so make sure you thoroughly wash off your ackee to rid the saltiness.
  • When washing off the ackee use a colander to drain off the salted water and gently wash the ackee so it doesn't break up.
  • If you live in the Caribbean, chances are you can get hold of fresh ackee, just make sure to parboil before roasting it.
  • Fresh ackee tastes a millions times better then the canned stuff and is A LOT firmer too (we that if you have the option to do so).
  • Feel free to add any additional ingredients to your salad if you want to.


Calories: 299kcal | Carbohydrates: 16g | Protein: 4g | Fat: 26g | Saturated Fat: 4g | Sodium: 317mg | Potassium: 770mg | Fiber: 7g | Sugar: 6g | Vitamin A: 2007IU | Vitamin C: 113mg | Calcium: 59mg | Iron: 2mg