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Green fig and salt fish salad

Green Fig and Salt Fish Salad

 A lovely salad from the Caribbean Islands of the lesser Antilles.  Green figs are actually green bananas which are abundant on the islands.
Course Salad
Cuisine Caribbean
Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Servings 4
Calories 526kcal
Author Darlene at International Cuisine



  • ½ pound salted codfish boneless
  • 6-8 green figs aka green bananas, about 2 pounds
  • ½ large red sweet pepper seeded and diced
  • 2 scallions finely chopped
  • ½ cup mayonnaise
  • 2 cloves garlic 1 whole and 1 grated
  • ½ small onion grated
  • 2 sprigs parsley finely chopped (for garnish)
  • Salt and pepper to taste



  • Wash the green figs. Cut off the top and bottom and slice skin lengthwise.
  • Add water to a large pot and bring to a boil.
  • Add one clove of garlic and the green figs.
  • Boil 10-20 minutes until fork tender. Please note the skin will likely turn black during cooking, this is normal.
  • While the green figs are boiling, rinse salted fish. In a small pot, add about 2 cups of water and salted fish. Boil for 5 minutes. Drain and repeat a second time. Drain boiled salted fish
  • remove skins, and dice.
  • Use a fork to mash one of the figs. Dice the rest into bite-sized pieces.
  • Flake salt fish using fingers or fork.
  • Dice the sweet pepper, chop the scallions and parsley. Grate one clove of garlic and onion.
  • In a large bowl, add chopped green figs, diced sweet peppers, chopped scallions, grated onion, grated garlic and mayo, and the salt fish. Mix well.
  • Add salt and freshly ground black pepper to taste.
  • Garnish with parsley.


Calories: 526kcal | Carbohydrates: 43g | Protein: 38g | Fat: 22g | Saturated Fat: 3g | Cholesterol: 97mg | Sodium: 4166mg | Potassium: 1528mg | Fiber: 5g | Sugar: 23g | Vitamin A: 780IU | Vitamin C: 39.7mg | Calcium: 110mg | Iron: 2.1mg