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Salada di bakijou – cod salad with avocado

door Linda Terrizzi

Few things are as good as a good, fresh salad. This salada di bakijou is an all-time favorite. With the taste of salt cod (salted fish) you really imagine yourself in the Caribbean. And all while you get your daily dose of vitamins.

Ingredients:

  • 500gr. bakkeljauw
  • 1 red pepper, in small cubes
  • 1 green pepper, in small cubes
  • 1/2 Madame Jeanette pepper (to taste)
  • 1 red onion, chopped
  • 2 spring onions, in rings
  • 3 eggs, hard-boiled and cut into wedges
  • 2 boiled potatoes, cubed
  • 1 avocado, cut into wedges
  • 1 can of corn kernels
  • 1 tomato, cubed
  • 4 tablespoons of mayonnaise
  • some olives (optional)
  • the juice of 1/2 lime
  • salt and pepper to taste

Preparation:

Soak the cod in cold water for at least 6 hours. Change the water every 2 hours.



Make sure that the cod has no more bones and cut it into small pieces.

Place the pieces of fish in a bowl and pour a liter of boiling water over them. Let it stand for 10 minutes.

Drain the cod and let the pieces of fish dry well.

Now add all other ingredients except the egg and avocado and mix well.



Cut the avocado into wedges and coat with the juice of the lime to prevent discoloration.

Serve the salad on a plate and decorate with the avocado and egg


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