Turks and Caicos Islands-inspired Saltfish Salad

Ingredients

In this adaptation, the original Catalan Esqueixada is transformed into a Turks and Caicos Islands-inspired Saltfish Salad by incorporating Caribbean flavors and ingredients. The traditional Mediterranean ingredients like tomatoes and olives are replaced with tropical fruits such as mango and pineapple, which add a sweet and tangy twist to the dish. The dressing is also modified to include lime juice, giving it a refreshing citrusy kick that complements the flavors of the Caribbean. We alse have the original recipe for Esqueixada, so you can check it out.

• 250g (8.8 oz) salted codfish, soaked and desalted 250g (8.8 oz) salted codfish, soaked and desalted
• 1 ripe mango, diced 1 ripe mango, diced
• 1 cup pineapple chunks 1 cup pineapple chunks
• 1 avocado, sliced 1 avocado, sliced
• 1 red bell pepper, thinly sliced 1 red bell pepper, thinly sliced
• 1 small red onion, thinly sliced 1 small red onion, thinly sliced
• 1 jalapeno pepper, seeded and finely chopped 1 jalapeno pepper, seeded and finely chopped
• 2 tablespoons fresh cilantro, chopped 2 tablespoons fresh cilantro, chopped
• 2 tablespoons fresh parsley, chopped 2 tablespoons fresh parsley, chopped
• 2 tablespoons lime juice 2 tablespoons lime juice
• 2 tablespoons olive oil 2 tablespoons olive oil
• Salt and pepper to taste Salt and pepper to taste

Nutrition

• Calories (kcal / KJ): 220 kcal / 920 KJ
• Fat (total, saturated): 10g, 1.5g
• Carbohydrates (total, sugars): 15g, 8g
• Protein: 18g
• Fiber: 4g
• Salt: 1.5g

Preparation

1. 1.
   Rinse the soaked and desalted salted codfish under cold water to remove excess salt. Pat dry with a paper towel and flake the fish into small pieces.
2. 2.
   In a large bowl, combine the flaked salted codfish, diced mango, pineapple chunks, sliced avocado, red bell pepper, red onion, jalapeno pepper, cilantro, and parsley.
3. 3.
   In a separate small bowl, whisk together the lime juice, olive oil, salt, and pepper to make the dressing.
4. 4.
   Pour the dressing over the salad ingredients and gently toss until well combined.
5. 5.
   Let the salad marinate in the refrigerator for at least 30 minutes to allow the flavors to meld together.
6. 6.
   Serve chilled and enjoy the vibrant flavors of this Turks and Caicos Islands-inspired Saltfish Salad.

Treat your ingredients with care...

• Salted codfish — Make sure to soak and desalt the codfish properly to remove excess salt. Rinse it thoroughly under cold water before using.

Tips & Tricks

• For a spicier kick, leave the seeds in the jalapeno pepper or add a dash of hot sauce to the dressing.
• Adjust the amount of lime juice according to your taste preference for tanginess.
• Serve the salad on a bed of fresh lettuce leaves for added crunch and presentation.
• Feel free to add other tropical fruits like papaya or passion fruit for additional flavors.
• This salad can be enjoyed as a light lunch or served as a side dish alongside grilled seafood or jerk chicken.

Serving advice

Serve the Turks and Caicos Islands-inspired Saltfish Salad chilled to enhance its refreshing flavors. Garnish with a sprig of fresh cilantro or parsley for an extra touch of vibrancy.

Presentation advice

Present the salad in a large serving bowl or on individual plates, arranging the colorful ingredients in an appealing and appetizing manner. The vibrant hues of the fruits and vegetables will make the dish visually enticing.