Ensalada de Naranja y Bacalao

Ensalada de Naranja y Bacalao is a refreshing Spanish salad that combines the sweetness of oranges with the savory flavor of salt cod. This dish is not only vibrant and colorful but also packed with protein, making it a perfect light meal or appetizer.

Ingredients

• Salt cod - 200 grams
• Navel oranges - 2 medium
• Red onion - 1 small, thinly sliced
• Kalamata olives - 50 grams, pitted and halved
• Extra virgin olive oil - 3 tablespoons
• Red wine vinegar - 1 tablespoon
• Fresh parsley - 2 tablespoons, chopped
• Salt - to taste
• Black pepper - to taste

Steps

1. Soak the salt cod in cold water for 24-48 hours, changing the water every 8 hours to remove excess salt.
2. After soaking, drain the cod and place it in a pot of fresh water. Bring to a boil, then reduce heat and simmer for 10-15 minutes until the fish is tender.
3. Remove the cod from the pot, let it cool slightly, then flake it into bite-sized pieces, removing any bones.
4. While the cod is cooling, peel the oranges and cut them into segments, removing any seeds.
5. In a large bowl, combine the orange segments, flaked cod, sliced red onion, and kalamata olives.
6. In a small bowl, whisk together olive oil, red wine vinegar, salt, and black pepper to create a dressing.
7. Pour the dressing over the salad mixture and gently toss to combine.
8. Sprinkle chopped parsley on top and serve immediately or let it chill in the refrigerator for 15 minutes for enhanced flavors.

Nutrition

• Calories: 350
• Protein: 30 g
• Carbs: 20 g
• Fiber: 3 g
• Sugar: 9 g
• Sodium: 900 mg
• Cholesterol: 50 mg
• Total Fat: 20 g
• Saturated Fat: 3 g
• Unsaturated Fat: 17 g
• Water: 0.3 L

Health Benefits

• High in protein, aiding in muscle repair and growth.
• Rich in omega-3 fatty acids from the cod and olives, promoting heart health.

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