Earth
Earth Signs (Capricorn, Taurus, and Virgo) will enjoy this hearty, satiating twist on a traditional Puerto Rican potato and fish salad. Root vegetables such as potatoes, carrots, and turnips, are the ultimate Earth sign food - grown from the nutrients of the soil, they are rich in nourishing minerals, vitamins, and potent grounding energy.
Ensalada de Pez y Papas
Ensalada de bacalao, or salted codfish salad, is a traditional Puerto Rican dish that is served chilled. Bacalao requires pre-soaking the fish for hours to remove the excess salt in which the fish is packed. I have often used canned mackerel as a more convenient and hearty alternative. Plus, mackerel is high in anti-inflammatory Omega-3s, making it a much healthier option. And, it comes already cooked and canned in olive oil, making it even more healthy and super simple to prepare!
Using jarred minced garlic allows you to pack a nice punch of garlicky goodness into the dish and ups the convenience even more. And, the zing of the citric acid (a natural acid that comes from citrus fruit) used to preserve the jarred garlic actually adds even more delicious flavor
However, this dish is very satisfying even without the fish, so it can easily be enjoyed by those who eat plant-based simply by removing it. Serve this dish with crusty bread or on a bed of baby spinach or mixed greens, and you've got a savory, delicious, perfect summer dinner!
3-4 Golden Potatoes (or any Thin Skinned Potato)
1 Large Onion
1 Hard-Boiled Egg, Chopped (optional)
⅓ Cup Chopped Manzanilla Olives
½ Cup Chopped Cilantro
1 Medium Hass Avocado, Cubed
⅓ Cup Extra Virgin Olive Oil
2 Cans Mackerel in Olive Oil, Olive Oil Reserved (optional)
1 Tbsp Prepared (Jarred) Minced Garlic
Salt
Pepper
Boil a large pot of salted water.
Chop potatoes into 1-1 ½ in cubes (unpeeled for greater nutrition; not too small or they will fall apart).
Add potatoes to boiling water.
Cook for approximately 10 minutes, or until just soft when pierced with a fork (do not overcook them or they will fall apart when salad is mixed).
Cut onion into quarter slices and chop olives while potatoes are boiling.
When potatoes are cooked, immediately drain the water so that they don't keep cooking.
Add the onions, olives, cilantro, garlic, egg, and mackerel with olive oil (if using). If not using mackerel, then add the olive oil. The heat from the potatoes will gently cook the onions so that they soften slightly, but still have a snap.
Add salt and pepper to taste.
Gently mix with a wood spoon, careful not to over mix and break up the potatoes.
Transfer to a large bowl and refrigerate for at least 30 minutes or up to a day to allow the flavors to meld together.