Bahamas-Style Conch Salad with Citrus Vinaigrette

By AislePrompt Editorial · Published 2026-05-07 · Updated 2026-05-07

Bright and refreshing salad featuring tender conch meat mixed with fresh vegetables and a tangy citrus dressing. This Caribbean recipe (gluten free), ready in about 15 minutes, pairs fresh conch meat, lime juice, orange juice for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 120 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with rice, quinoa, or a quick salad. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 8 oz, cleaned and diced fresh conch meat
• 1/4 cup fresh squeezed lime juice
• 2 tbsp fresh squeezed orange juice
• 1/4 cup finely chopped red onion
• 1 medium, diced tomato
• 1/2 cup diced cucumber
• 1 small, seeded and finely chopped scotch bonnet pepper
• 2 tbsp chopped fresh parsley
• 1/2 tsp salt
• 1/4 tsp black pepper

The chef’s knife we’d prep this with → Best Chef's Knives for 2026: Top Picks + Buying Guide

Instructions

1. Step 1: Place 8 ounces diced fresh conch meat in a glass bowl and cover with 1/4 cup fresh lime juice and 2 tablespoons fresh orange juice. Cover and refrigerate for 1 hour to marinate and tenderize.
2. Step 2: Drain conch meat from citrus juices, reserving 2 tablespoons of the marinade.
3. Step 3: In a mixing bowl, combine the marinated conch meat, 1/4 cup finely chopped red onion, 1 diced medium tomato, 1/2 cup diced cucumber, 1 finely chopped scotch bonnet pepper (seeded for less heat), and 2 tablespoons chopped fresh parsley.
4. Step 4: Toss the salad with the reserved 2 tablespoons citrus marinade, then season with 1/2 teaspoon salt and 1/4 teaspoon black pepper. Chill for 10 minutes before serving.