Barbudan Conch Salad With Citrus Dressing
Barbudan Conch Salad with Citrus Dressing is a refreshing and vibrant dish that showcases the flavors of Antigua and Barbuda. This salad is perfect for a light and healthy meal, featuring the unique taste of conch and the zesty citrus dressing.
Ingredients
- 2 lbs fresh conch, cleaned and diced
- 1 red bell pepper, diced
- 1 green bell pepper, diced
- 1 small red onion, finely chopped
- 1 cucumber, peeled and diced
- 1 scotch bonnet pepper, seeded and finely chopped
- 1 cup cherry tomatoes, halved
- 1/4 cup fresh cilantro, chopped
- 1/4 cup fresh parsley, chopped
- 1/2 cup fresh lime juice
- 1/4 cup fresh orange juice
- 2 tablespoons olive oil
- Salt and pepper to taste
Instructions
- In a large bowl, combine the diced conch, red bell pepper, green bell pepper, red onion, cucumber, scotch bonnet pepper, cherry tomatoes, cilantro, and parsley.
- In a small bowl, whisk together the lime juice, orange juice, and olive oil to make the citrus dressing. Season with salt and pepper to taste.
- Pour the citrus dressing over the conch salad and toss gently to coat the ingredients.
- Chill the conch salad in the refrigerator for at least 30 minutes before serving to allow the flavors to meld together.
Cooking & Preparation
- Preparation time:
- 10 minutes
- Cooking time:
- 0 minutes
- Total time:
- 10 minutes
- Cooking method
- No Cooking Required
Nutritional facts per 1 serving
- Calories
- 150 per serving
- Carbohydrates
- 10g
- Protein
- 15g
- Fat
- 5g
Supplies
Large mixing bowl Small mixing bowl Whisk
Tools
Knife Cutting board Vegetable peeler
Serving suggestions
Serve the Barbudan Conch Salad with Citrus Dressing as an appetizer or a light main course. It pairs well with a side of crispy plantain chips or a slice of freshly baked bread.
Tips & tricks
For a spicier kick, leave the seeds in the scotch bonnet pepper. Adjust the amount of pepper to suit your heat preference.
Cost
$25