Light and Refreshing Bacalao Salad
Satisfy your nostalgic memories with this updated version of a traditional Puerto Rican dish, Balcalao salad. This reinvented Bacalao salad won’t weigh you down, we are substituting the usual pairing of starchy root vegetables or potatoes with leafy greens. If you’re feeling a little adventurous mix a variety of greens together to maximize nutritional value. You can use baby kale, spinach or arugula. Bacalao, also known as Pollock is a species of Cod that is high in protein and low in carbohydrates and mercury. This light and refreshing salad is a nutritional powerhouse, combing the high omega fatty acids in avocados and olive oil with the high antioxidants of tomatoes.
*Remember to use organic ingredients whenever possible.
Ingredients & Method (Serves 2-3)
- 14 oz. Bacalao (Salted Alaskan Pollock or Codfish)
- 2 tbsp Olive oil
- 2 tbsp Rice Vinegar
- 1 medium Avocado
- 2 Plum Tomatoes
- 4 cups Baby Kale, Spinach or Arugula
Soak the bacalao overnight (to remove excess salt), changing the water at least twice in 24 hours and then boil for 20 minutes or until the fish is soft and tender.
Dice the avocado and tomatoes. Combine the bacalao, avocado and tomato in a large bowl. Drizzle with olive oil and rice vinegar.
Place greens on serving plate, top with bacalao, avocado and tomato salad.