Caribbean Salt Fish Salad (Low Carb)

Ingredients

• 1 lb salt fish ((450g) see the notes for my homemade version)
• 1 tsp garlic granules/powder ((5g))
• 2 tbsp all purpose seasoning ((30g) see the notes for the recipe)
• 1 tbsp tomato paste ((15g))
• 1 tsp thyme ((5g) dried)
• 1 tsp black pepper ((5g))
• 1 tsp chadon beni/spirit weed ((5g) culantro (cilantro/coriander works too))
• 1 tsp paprika ((5g))
• 1/2 chilli powder ((2.5g) optional to taste)
• 3 tbsp olive oil (or coconut oil)
• 1 medium onion (sliced thinly (red or yellow))
• 1-2 cups tomatoes ((100g-149g) cherry or plum, halved)
• 1 cup mixed bell peppers ((149g) chopped)
• large cucumber (sliced into halves)
• large avocado (pear)
• 2 large carrots (spirallized )
• medium lettuce (shredded)
• dressing/sauce of your choice (optional, see FAQ section)

Instructions

1. 1

   Heat some olive oil in a non stick skillet/frying pan on medium heat

2. 2

   Proceed to add the salt fish then begin to stir in the seasoning - garlic granules, thyme, chadon beni, black pepper, all purpose seasoning and hot sauce if you are using it.

3. 3

   Cook for 2-3 minutes then set aside to completely cool.

4. 4

   Meanwhile, in a large bowl add the shredded lettuce, avocado (pear), peppers, cucumber, carrots and tomatoes.

5. 5

   Add half of the cool salt fish to the salad bowl.

6. 6

   Toss everything together so that everything is combined and set aside.

7. 7

   Arrange the salad into bowls.

8. 8

   Finally top each salad bowl with the remaining salt fish.

9. 9

   Drizzle the dressing or sauce of your choice if you are using.