Esqueixada (Cod Salad)
Ingredients
Instructions
- Slice the onion very finely and leave to soak in a mixture of half red wine vinegar and half water.
- Slice peppers very finely.
- Cut tomatoes into sixths and remove seeds.
- Chop the parsley.
- Drain the onions.
- Make a dressing of the garlic crushed with salt and a mixture of olive oil and sherry vinegar in a ratio of one-third sherry vinegar to two-thirds olive oil.
- Gently mix all the ingredients together, taking care not to turn it into a mush, and marinate with the dressing for one hour in the refrigerator.
Nutrition & Diet Analysis (per serving)
340
kcal
17% DV
Protein
Fat
Carbs
Diet fit
Low-carb
Under 400 cal
Contains
Fish
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).