Description
This tasty and flaky salt cod salad, drizzled on top with olive oil, is usually served with a starchy fruit (green plantains and breadfruit) or root vegetables (yam, yucca and taro root).
Scale
Ingredients
- 1 pound salted pollock fillets – desalted, cooked and shredded
- 4 ounces spinach leaves
- 1 large onion, peeled and thinly sliced
- 1 large tomato, sliced
- 3 hard-boiled eggs, peeled and sliced
- 1 medium ripe avocado, peeled and diced
Instructions
- Arrange spinach on a large platter.
- Layer with shredded salt cod, tomatoes, onions, hard boiled eggs and avocados.
- Drizzle olive oil over salt cod salad.
- Serve cold with boiled breadfruit or root vegetables.
Notes
See video and food blogging post on how to desalt, cook and shred salt cod. The cooking time for this recipe is for the boiled eggs.
- Category: Lunch and Dinner
- Cuisine: Puerto Rican
Keywords: Salt Cod Salad