Preparation info

  • Serves about


    • Difficulty


    • Ready in

      35 min

Appears in

Walkerswood Caribbean Kitchen

Walkerswood Caribbean Kitchen

By Virginia Burke

Published 2001

  • About

This salad comes from Trinidad and gives yet another use for our beloved saltfish. It is not usually necessary to add salt to this recipe but even the best of us soak the saltfish too much from time to time, so see how it goes.


  • 250 g/8 oz salt cod, prepared as described on page 17
  • 1 lime or lemon, juiced


Place the prepared saltfish in a glass or ceramic bowl with all the ingredients except the tomatoes and avocado. Mix the dressing ingredients and add to the bowl. Mix well. Cover with cling film and place in refrigerator overnight.

When ready to serve, chop the tomatoes and halve, peel, stone and chop the avocado. Add to the salad and mix in gently.

Serve with crackers, fresh wh