Bacalao salad/Avocado
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 10
Ingredients
1 Avocado4 Green bananas4 Hard Boiled Eggs1 pound of cassava (yucca)12 oz. salted cod fish1/4 cup Olive Oil1/4 c. onion
peel and boil green bananas, cassava till tender. set aside to cool.
in a separate pot boil cod fish and eggs for 15 mins and rinse fish to get rid of the salt, then cool and shred and add to bowl.
in a large bowl. cut up into large cubes avocado,
slice the eggs and onions add to bowl.
then slice green bananas 1/2 inch thick
cube cassava add to bowl
mix everything together and then drizzle with olive oil. refridgerate for hour and serve cool.
optional add tomatoes diced
Number of Servings: 10
Recipe submitted by SparkPeople user STORMY96.
in a separate pot boil cod fish and eggs for 15 mins and rinse fish to get rid of the salt, then cool and shred and add to bowl.
in a large bowl. cut up into large cubes avocado,
slice the eggs and onions add to bowl.
then slice green bananas 1/2 inch thick
cube cassava add to bowl
mix everything together and then drizzle with olive oil. refridgerate for hour and serve cool.
optional add tomatoes diced
Number of Servings: 10
Recipe submitted by SparkPeople user STORMY96.
Nutritional Info Amount Per Serving
- Calories: 246.2
- Total Fat: 11.0 g
- Cholesterol: 103.5 mg
- Sodium: 56.3 mg
- Total Carbs: 27.3 g
- Dietary Fiber: 3.5 g
- Protein: 12.0 g
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