Avocado and Saltfish Salad
The Quirky Foodster Team
Ingredients
- Boneless salted cod, soaked overnight — 200 g (7 oz)
- Ripe avocados, sliced — 2
- Tomato, diced — 1
- Red onion, thinly sliced — 1/2
- Fresh lime juice — 1 tbsp
- Olive oil — 2 tbsp
- Fresh parsley, chopped — 1 tbsp
- Hot pepper, finely chopped (optional) — 1/4
- Black pepper, — to taste
Method
- Drain the soaked saltfish, cover with fresh water, and simmer for 15 minutes. Drain, cool, and flake, discarding any skin or bones.
- Arrange the avocado slices on a serving plate with the tomato and red onion.
- Scatter the flaked saltfish over the top.
- Whisk the lime juice and olive oil together and drizzle over the salad.
- Sprinkle with parsley, hot pepper and black pepper before serving immediately.
Introduction: Known locally by the West Indian name ‘pear’ for avocado, this salad pairs the island’s creamy, home-grown avocados with flaked salted cod, a combination that turns two pantry and garden staples into a refreshing, protein-rich salad often served as a light lunch or side at family lunches.
Cultural Background: Known locally by the West Indian name ‘pear’ for avocado, this salad pairs the island’s creamy, home-grown avocados with flaked salted cod, a combination that turns two pantry and garden staples into a refreshing, protein-rich salad often served as a light lunch or side at family lunches.
Tips: Slice the avocado just before serving to keep it from browning. Taste the flaked saltfish before seasoning further — it usually needs no added salt.
Variations: Add boiled sweetcorn kernels for extra sweetness and crunch. Swap saltfish for grilled fresh fish for a lighter, milder salad.
Storage: Best eaten fresh; if needed, store components separately and combine just before serving, for up to 1 day.
Reheating: This salad is served cold and is not reheated.
Nutrition: Approx. 290 kcal, 15 g protein, 10 g carbohydrates, 21 g fat per serving.
FAQs:
Q: Can I use canned salt cod?
A: Yes, provided it is soaked to remove excess salt in the same way.
Q: Why did my avocado turn brown?
A: Exposure to air causes this — dress and serve promptly to minimise browning.
- Boneless salted cod, soaked overnight — 200 g (7 oz)
- Ripe avocados, sliced — 2
- Tomato, diced — 1
- Red onion, thinly sliced — 1/2
- Fresh lime juice — 1 tbsp
- Olive oil — 2 tbsp
- Fresh parsley, chopped — 1 tbsp
- Hot pepper, finely chopped (optional) — 1/4
- Black pepper, — to taste
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