Green Banana and Saltfish Salad
A Caribbean classic combining boiled green bananas with flaked salted codfish, crisp vegetables, and a bright lime dressing. This satisfying salad is a favorite in Trinidad and across the islands. Plan ahead: the saltfish needs an overnight soak to remove excess salt.
Ingredients
- 8 bananas green bananas (unripened), unpeeled
- 8 oz salted codfish (bacalao), soaked overnight
- 2 medium Roma tomatoes, diced
- 1 medium English cucumber, diced
- 1/2 medium red onion, thinly sliced
- 4 stalks scallions, thinly sliced
- 1/2 pepper scotch bonnet or habanero pepper, seeded, minced
- 1/4 cup fresh lime juice
- 2 tbsp olive oil
- 1/4 cup fresh cilantro, roughly chopped
- 1/2 tsp black pepper
- 1/2 tsp salt
Instructions
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1
Drain the soaked 8 oz salted codfish (bacalao). Place in a pot, cover with fresh water, bring to a boil, and simmer for 15 to 20 minutes until the fish is tender and the salt is reduced. Drain, let cool, then flake into bite-sized pieces, removing any bones.
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2
While the fish cooks, place 8 bananas unpeeled green bananas (unripened) in a separate pot, cover with salted water, and boil for 15 to 20 minutes until tender when pierced with a fork. Drain and let cool slightly.
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3
Peel the warm green bananas (unripened) and slice into 1/2-inch rounds. Place in a large bowl.
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4
Add the flaked salted codfish (bacalao), 2 medium diced Roma tomatoes, 1 medium diced English cucumber, 1/2 medium thinly sliced red onion, 4 stalks thinly sliced scallions, and 1/2 pepper seeded, minced scotch bonnet or habanero pepper to the bowl.
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5
Drizzle with 1/4 cup fresh lime juice and 2 tbsp olive oil. Add 1/4 cup roughly chopped fresh cilantro and season with 1/2 tsp black pepper and 1/2 tsp salt to taste (the saltfish carries residual salt, so add carefully).
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6
Toss gently to combine. Serve at room temperature or chilled.