Apple Walnut Cod Salad (A Caribbean Disruption)

“This root doesn’t just feed the body—it remembers the ancestors, the ships, the soil, and still shows up dressed in brilliance.”

Apple Walnut Cod Salad (A Caribbean Disruption)

This is not your mother’s apple walnut salad. It’s a dish that straddles oceans—mixing Caribbean salted cod and green mango vibes with just enough Western familiarity to confuse your auntie at brunch. Bright, briny, a little nutty. Just like you.

Ingredients

  • 1 small green mango (or ½ large), julienned
  • 1 Granny Smith apple, julienned or thinly sliced
  • ½ cup salted cod, soaked, boiled, and flaked
  • ¼ red onion, thinly sliced
  • 1 jalapeño or scotch bonnet, minced
  • Juice of 2 limes
  • 1 tbsp honey or raw cane sugar (balance the acid)
  • ¼ cup toasted walnuts, roughly chopped
  • 1–2 scallions, chopped
  • Handful of cilantro or mint, torn
  • Salt + black pepper, to taste
  • Olive oil, generous drizzle

How The Alchemy Happens

  1. Soak salted cod overnight or quick boil to remove excess salt. Flake into bite-sized pieces.
  2. In a bowl, mix lime juice, honey, olive oil, salt, and pepper into a light dressing.
  3. Toss mango, apple, onion, jalapeño, and flaked cod in the dressing.
  4. Fold in walnuts, herbs, and scallions.
  5. Let it sit 5–10 minutes for flavors to dance. Serve chilled or room temp.

🔙 Back to the Kitchen

“Let them keep their boring salads. You’ve got salt, lime, and legacy.”