Goldies Conch Salad Recipes

GOLDIE'S CONCH SALAD

Goldie's Conch Salad image

This delicious conch salad recipe is courtesy of Richie Evans from Goldie's King of Conchs.

Provided by Martha Stewart

Number Of Ingredients 8

Ingredients

1/4 green bell pepper, seeded and chopped
1/4 white onion, chopped
2 red tomatoes, ripe but still firm, seeded and chopped
1 green tomato, seeded and chopped
1/2 pound fresh conch, cut into 1/4-inch pieces
1 scotch bonnet pepper, finely chopped
Juice of 2 limes
Juice of 1 orange

Steps:

Place bell pepper, onion, tomatoes, and conch on a large cutting board; add scotch bonnet pepper as desired. Mix salad together using your hands.
Divide salad evenly between two plates and drizzle over lime and orange juice; serve immediately.

CONCH SALAD

Conch Salad image

My twist on a favorite Bahamian-style dish, served cold.

Provided by Carl B

Categories Salad Seafood Salad Recipes

Time 3h20m

Yield 8

Number Of Ingredients 12

Ingredients

1 pound fresh conch
1 ¼ cups lemon juice, divided
1 cup diced tomatoes
½ cup diced onion
½ cup diced green bell pepper
½ cup diced cucumber
¼ teaspoon seasoning blend (such as Badia® Complete Seasoning®), or to taste
1 pinch seasoned salt, or to taste
2 cups tomato juice
¼ cup lime juice
¼ cup vinegar
1 dash hot sauce, or to taste

Steps:

Tenderize conch with a meat mallet. Dice into bite-sized chunks. Soak conch in 1 cup lemon juice for at least 2 hours, preferably overnight.
Drain off lemon juice and place conch in a bowl. Add tomatoes, onion, green pepper, cucumber, seasoning blend, and seasoned salt; mix thoroughly.
Transfer conch mixture to a container. Add remaining 1/4 cup lemon juice, tomato juice, and lime juice; mix well. Stir in vinegar and hot sauce. Refrigerate until flavors combine, about 1 hour. Serve cold.

Nutrition Facts : Calories 111.2 calories, Carbohydrate 13.5 g, Cholesterol 36.9 mg, Fat 0.3 g, Fiber 1.1 g, Protein 14.6 g, Sodium 319.5 mg, Sugar 4.6 g

CONCH SALAD

Conch Salad image

Provided by Food Network

Time 50m

Yield 6 servings

Number Of Ingredients 11

Ingredients

8 conch
2 tablespoons chopped onion
2 tablespoons chopped green pepper
2 tablespoons chopped celery
1 tablespoons fresh lime juice
2 tablespoons chopped sweet gherkin pickles
1/2 cup vinaigrette dressing
1/2 tablespoon freshly ground black pepper, plus more for seasoning
1/2 tablespoon kosher salt, plus more for seasoning
1 tablespoon chopped fresh parsley
Lettuce leaves, for serving

Steps:

Put the conch in a pressure cooker covered with water and cook until tender, check the manufacturer's instructions for time. Remove the conch from the cooker and let cool completely.
Dice the conch into small cubes then put the diced conch and remaining ingredients, except lettuce, in a medium bowl. Toss until completely mixed. Season with additional salt and pepper, if necessary. Cover and refrigerate until ready to serve. Before serving, toss again. Place lettuce on a platter and top with conch salad.

CONCH SALAD, MAN!

Conch Salad, Man! image

Chef Norman Van Aken's Key West-inspired recipe for conch salad made with finely diced conch, tomatoes, red onions, Scotch bonnets, bell peppers, celery, citrus juices and herbs.

Provided by Norman Van Aken

Categories Salad Shellfish Vegetable Appetizer Dinner Seafood Bell Pepper Jalapeño Sugar Conscious Pescatarian Paleo Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added

Yield Serves 4 as an appetizer

Number Of Ingredients 14

Ingredients

1 pound cleaned fresh conch, diced
1/4 cup fresh orange juice
2 tablespoons fresh lime juice
2 tablespoons fresh lemon juice
1 jalapeño pepper, stemmed, seeded and minced
2 tablespoons extra-virgin olive oil
1 tablespoon kosher salt
1 tablespoon chopped fresh cilantro leaves
1/2 European (hothouse) cucumber, peeled and minced
1/2 yellow bell pepper, minced
1/2 red bell pepper, minced
1/4 red onion, minced
1/2 cup diced fresh tomato
1/4 ripe Florida avocado, diced, or 1/2 ripe Haas avocado (optional)

Steps:

Combine all of the ingredients except the tomato and avocado in a large bowl. Stir and refrigerate for at least 2 hours to allow the flavors to develop.
To serve, fold in the tomato and avocado. Transfer to 4 chilled glasses or serving bowls.

CONCH SALAD COCKTAIL

Conch Salad Cocktail image

Provided by Kris Wessel

Categories Salad Pepper Shellfish Tomato Christmas Seafood Bell Pepper Jalapeño Cilantro Lime Juice

Yield Makes 10 to 12 servings

Number Of Ingredients 14

Ingredients

3 pounds frozen, cleaned, and cooked conch
1/4 cup olive oil
2 tablespoons minced shallots, peeled and minced
3 medium tomatoes, diced
1 yellow or orange bell pepper, diced
1 large jalapeño, seeded and minced
1/4 cup coarsely chopped fresh flat-leaf parsley
1/4 cup coarsely chopped fresh cilantro
Juice of 4 limes, plus extra limes, cut into wedges, for serving
1/4 cup red-wine vinegar
1 tablespoon kosher salt
2 teaspoons freshly ground black pepper
1/2 teaspoon cayenne pepper
Saltines or other white crackers for serving

Steps:

In a large bowl filled with cold water, thaw the conch. Drain the defrosted conch then chop the conch into roughly 1/2-inch pieces and transfer to a large bowl.
In a small sauté pan over moderately high heat, heat the oil for 1 minute. Add the shallots and sauté, stirring constantly, until golden, 1 to 2 minutes. Let cool.
When the oil is cool, drizzle over the conch. Add the tomatoes, bell pepper, jalapeño, parsley, cilantro, lime juice, vinegar, salt, black pepper, and cayenne pepper, and toss to combine. Cover and refrigerate at least 1 hour. DO AHEAD: The conch salad can be prepared ahead and stored, covered in the refrigerator, up to 1 day.
To Serve:
Serve the chilled conch salad in cocktail glasses or fruit dishes, with lime wedges and white crackers alongside.

GOLDEN GLOW SALAD

Golden Glow Salad image

"MY SISTER and I loved this salad because we thought it tasted like a dessert. We ate a lot of Jell-O when we were growing up, but this was our favorite gelatin dish. I always make this salad for picnics. I provides a fruit and a vegetable, and bright color as well."

Provided by Taste of Home

Categories Lunch Side Dishes

Time 15m

Yield 6 servings.

Number Of Ingredients 7

Ingredients

1 package (3 ounces) orange gelatin
1 cup boiling water
1 can (8 ounces) crushed pineapple
1 tablespoon lemon juice
Cold water
1/4 teaspoon salt, optional
3/4 cup finely shredded carrots

Steps:

In a bowl, dissolve gelatin in boiling water. Drain pineapple, reserving juice. Add lemon juice and enough cold water to pineapple juice to make 1 cup; add salt if desired. Stir into gelatin. Chill until slightly set. Stir in pineapple and carrots. Pour into an oiled 4-cup mold; cover and chill until firm. Unmold.

Nutrition Facts :

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