Spanish · Lunch
Salt Cod and Pepper Salad (GLP-1)
Flaked salt cod is briefly poached then tossed with roasted red peppers, cannellini beans, cherry tomatoes and olives in a sherry vinegar dressing. Served chilled over baby spinach, the salad is finished with parsley and pine nuts for a light, protein-forward Spanish plate that digests easily.
$6
15 minsPrep
10 minsCook
25 minsTotal
EasyLevel
Nutrition per serving
398Calories
39.8gProtein
14.6gFat
21.4gCarbs
4.8gSugar
7.9gFiber
812mgSodium
95mgChol
2.4gSat Fat
980mgPotassium
135mgCalcium
4.1mgIron
2.6mcgVitamin B12
38mgVitamin C
gluten-free
protein-rich
low-carb
low-calorie
high-fiber
glp-1
Instructions
1
Prep
Soak the salt cod in cold water in the refrigerator for 24 hours, changing the water 3 to 4 times until tender.
2
Poach
Place the desalted cod in a small saucepan, cover with fresh water, and poach over low heat 8 minutes until it flakes easily.
3
Drain and flake the cooled cod into large pieces, discarding any bones or skin. Toast the pine nuts in a dry skillet over medium heat 2 minutes until golden and fragrant. Slice the roasted pepper, halve the tomatoes, and slice the olives and garlic.
4
Plate
Arrange the baby spinach on a plate, toss the flaked cod with beans, pepper, tomatoes, olives, garlic, olive oil, sherry vinegar and black pepper, spoon over spinach, scatter pine nuts and parsley over top, and serve chilled.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 9.2 oz260g salt cod, desalted (soaked 24 hours in changed water) and poached
- 2/3 cup120g cannellini beans, cooked
- 1/2 cup80g roasted red bell pepper
- 1010 cherry tomatoes
- 88 pitted black olives
- 2 clove2 clove garlic
- 2 cup60g baby spinach
- 2 tbsp28g extra virgin olive oil
- 4 tsp4 tsp sherry vinegar
- 2 tbsp16g pine nuts
- 2 tbsp2 tbsp parsley
- a pinch black pepper
