Ingredients
- 8 ounces salted cod fish
- 4 tablespoons vegetable oil
- 2 onions, chopped
- 3 tomatoes, chopped
- 2 red bell peppers, chopped
- 1 tablespoon lemon juice
- 1 pinch red pepper flakes
- 6 leaves lettuce
- 1 avocado - peeled, pitted and sliced
What Makes This Dish So Tasty
This dish offers a perfect balance of salty and fresh flavors. It’s light, healthy, and quick to prepare, making it ideal for a nutritious meal any time. The combination of saltfish and crisp vegetables is both satisfying and refreshing.
Tips For Better Flavor
- Soak the saltfish well to remove excess salt before cooking.
- Use fresh, crunchy vegetables to add texture and color.
- Add a squeeze of lime or lemon juice for extra brightness.
- Use fresh, crunchy vegetables to add texture and color.
- Add a squeeze of lime or lemon juice for extra brightness.
Step 1
Boil the saltfish in a large pot of water to get rid of the extra salt. Once it’s boiled, drain the water and repeat the process one more time. After that, drain the fish again, flake it into small pieces, and press out any excess liquid.
Step 2
Heat some oil in a large skillet and sauté the onions, tomatoes, and peppers for a couple of minutes until they start to soften. Add the flaked saltfish, a squeeze of lemon juice, and some hot pepper to the pan. Let everything cook over low heat until most of the moisture has evaporated and the flavors come together.
Step 3
To serve, pile the mixture in the center of a dish and surround it with fresh lettuce leaves and slices of avocado. It makes a colorful and tasty presentation that’s perfect for sharing.
How To Serve It Best
Serve this salad chilled or at room temperature. It pairs wonderfully with boiled green bananas, fried dumplings, or simple white rice. Garnish with fresh herbs for a vibrant finish.
Storing Leftovers
Store leftovers in an airtight container in the refrigerator. Consume within 2 days for best freshness. Avoid freezing, as it can change the texture of the vegetables.
