Low-carb cod and papaya salad

Low-carb cod and papaya salad with green papaya, lime juice and mint: a light recipe with plenty of protein, fresh acidity and a gentle heat.

At a glance

• Serves 2
• Prep time: 20 min
• Cooking time: 8 min
• Total time: 28 min
• Calories: 220 kcal per serving
• Protein: 30 g
• Fat: 6 g
• Carbs: 12 g

Ingredients

• 300g cod fillet
• 1 green papaya
• 1 tbsp olive oil
• 3 tbsp lime juice
• 1 pinch of chilli flakes
• 1 bunch of mint

Method

You’ll need: frying pan · chopping board · knife

1. Peel the green papaya, halve it and remove the seeds. Cut the flesh into thin strips.
2. Pat the cod fillet dry, drizzle it with a little lime juice and cut it into bite-sized pieces.
3. Pick the mint leaves and chop them roughly. Loosely mix the papaya strips with some of the mint.
4. Heat the olive oil in a frying pan and fry the cod over a high heat until cooked and lightly browned. Season with chilli flakes.
5. Carefully fold the fried cod into the papaya. Pour over the rest of the lime juice and scatter over the remaining mint.
6. Plate the salad straight away and serve it lukewarm or lightly chilled.

Good to know

A salad like this looks plain at first and then shows real character. Warm fried fish, crunchy freshness and a fresh, light finish.

Swaps

Cod → coley (similar protein content and mild) | papaya → kohlrabi (crunchy, with fibre) | mint → coriander (also fresh and aromatic) | olive oil → avocado oil (mild in flavour, with monounsaturated fats)

Allergens

Contains fish. Better to reduce the heat for children. During pregnancy, only eat it with fully cooked cod.

Dairy-free recipes