Melanesian Shuba Salad

Ingredients

In this Melanesian adaptation of Shuba salad, we incorporate Melanesian ingredients and flavors to give it a unique twist. The traditional mayonnaise-based dressing is replaced with a tangy coconut-lime dressing, adding a tropical touch. Additionally, we introduce tropical fruits such as pineapple and papaya to enhance the flavor profile and give the salad a refreshing twist. We alse have the original recipe for Shuba, so you can check it out.

• 4 medium-sized potatoes, boiled and thinly sliced 4 medium-sized potatoes, boiled and thinly sliced
• 2 medium-sized beets, boiled and thinly sliced 2 medium-sized beets, boiled and thinly sliced
• 2 carrots, boiled and thinly sliced 2 carrots, boiled and thinly sliced
• 1 cup (200g) cooked fish fillets, flaked 1 cup (200g) cooked fish fillets, flaked
• 1 cup (150g) pineapple, diced 1 cup (150g) pineapple, diced
• 1 cup (150g) papaya, diced 1 cup (150g) papaya, diced
• 1 cup (240ml) coconut milk 1 cup (240ml) coconut milk
• Juice of 2 limes Juice of 2 limes
• 2 tablespoons chopped fresh cilantro 2 tablespoons chopped fresh cilantro
• Salt and pepper to taste Salt and pepper to taste

Nutrition

• Calories (kcal / KJ): 320 kcal / 1340 KJ
• Fat (total, saturated): 18g, 14g
• Carbohydrates (total, sugars): 30g, 12g
• Protein: 12g
• Fiber: 6g
• Salt: 0.5g

Preparation

1. 1.
   In a bowl, combine the coconut milk, lime juice, chopped cilantro, salt, and pepper. Mix well to create the dressing.
2. 2.
   In a serving dish, layer the sliced potatoes, beets, and carrots.
3. 3.
   Drizzle a generous amount of the coconut-lime dressing over the vegetables.
4. 4.
   Add a layer of flaked fish on top of the vegetables.
5. 5.
   Sprinkle the diced pineapple and papaya over the fish.
6. 6.
   Drizzle the remaining dressing over the entire salad.
7. 7.
   Garnish with additional cilantro leaves if desired.
8. 8.
   Serve chilled and enjoy!

Treat your ingredients with care...

• Coconut milk — Use full-fat coconut milk for a creamy and rich dressing.
• Lime juice — Freshly squeezed lime juice provides the best flavor. Adjust the amount according to your taste preference.
• Fish fillets — Opt for a mild-flavored white fish such as snapper or tilapia for this salad.

Tips & Tricks

• To save time, you can use pre-cooked fish fillets or leftovers from a previous meal.
• Adjust the sweetness of the salad by adding more or less pineapple and papaya according to your preference.
• For added crunch, sprinkle some toasted coconut flakes on top of the salad before serving.
• Feel free to experiment with other tropical fruits such as mango or passion fruit to add more variety to the salad.
• Make sure to chill the salad for at least an hour before serving to allow the flavors to meld together.

Serving advice

Serve the Melanesian Shuba Salad as a refreshing appetizer or a light lunch. It pairs well with grilled seafood or roasted chicken for a complete meal.

Presentation advice

Arrange the salad in a layered fashion, showcasing the vibrant colors of the vegetables, fruits, and fish. Garnish with fresh cilantro leaves for an added pop of green.