Soak the salt cod in milk and water for at least 24 hours. Change the water and milk at least twice. Steam the salt cod, remove the skin and flake. Mix the vinegar and chilli oil, season with salt and pepper. Peel the avocado, remove the stone and cut into dice. Mix with the tomatoes, spring onions, grated ginger and a little of the chilli dressing. Mix the mayonnaise and ketchup with the salt cod and ackee. Take a 6cm wide ring fill 2/3 with the avocado mix. Top with the salt cod mix. Remove the ring and garnish the top with slices of radishes and celery top. Toss the lettuce with remaining chilli oil dressing and arrange around it.
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|Serving Size: 1 Serving (1539g)|
|Recipe Makes: 1|
|Calories from Fat: 510 (53%)|
|Amt Per Serving||% DV|
|Total Fat 56.7g||76 %|
|Saturated Fat 10.9g||54 %|
|Monounsaturated Fat 26.8g|
|Polyunsanturated Fat 15.4g|
|Cholesterol 121.9mg||38 %|
|Sodium 1241.2mg||43 %|
|Potassium 3758.5mg||99 %|
|Total Carbohydrate 68.2g||20 %|
|Dietary Fiber 22.6g||90 %|
|Sugars, other 45.6g|
|Protein 53.8g||77 %|
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Calories per serving: 964
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