Easy Bacalao Salad
- Number of Servings: 5
Ingredients
12 oz Salted Atlantic Pollock (fish) 1 fruit without skin and seeds Avocados, California (Haas) 1 small Onions, raw 1 medium whole (2-3/5" dia) Red Ripe Tomatoes 1 tbsp Extra Virgin Olive Oil .5 tsp Pepper, black
Prepare the Salted Pollock by soaking it in 6 cups of water for 6 hours, changing the water once halfway through.
**For less salt in the fish, allow it to soak in another 6 cups of water for an additional 6 hours, changing the water once halfway through.
After removing the preferred amount of salt, add Pollock to a pot with 6 cups of water and bring it to a full boil for 5 minutes. Drain and pat dry.
Tear the pollock apart with clean hands and add it to a medium bowl. Dice the onion, avocado and tomato into 1/2 inch pieces. Add all of the ingredients to a bowl and incorporate them well. You can serve it immediately or allow it to chill for 3 hours before serving.
The olive oil and pepper can be adjusted to taste.
Serving Size: Makes 4 1/2 cup servings.
Number of Servings: 5
Recipe submitted by SparkPeople user MRSB921.
**For less salt in the fish, allow it to soak in another 6 cups of water for an additional 6 hours, changing the water once halfway through.
After removing the preferred amount of salt, add Pollock to a pot with 6 cups of water and bring it to a full boil for 5 minutes. Drain and pat dry.
Tear the pollock apart with clean hands and add it to a medium bowl. Dice the onion, avocado and tomato into 1/2 inch pieces. Add all of the ingredients to a bowl and incorporate them well. You can serve it immediately or allow it to chill for 3 hours before serving.
The olive oil and pepper can be adjusted to taste.
Serving Size: Makes 4 1/2 cup servings.
Number of Servings: 5
Recipe submitted by SparkPeople user MRSB921.
Nutritional Info Amount Per Serving
- Calories: 173.0
- Total Fat: 9.1 g
- Cholesterol: 61.9 mg
- Sodium: 80.2 mg
- Total Carbs: 5.5 g
- Dietary Fiber: 2.9 g
- Protein: 18.0 g
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