While the water heats, rinse the salted cod fillets under cold water until all visible salt is removed. Once the water reaches a boil, add the cod and cook for 5 minutes. You may notice foam rising to the top (this is normal).
Drain the cod and rinse again under cold water. Repeat the boiling and rinsing process once more to further remove excess salt. After the second boil, drain thoroughly and transfer the cod to a large bowl.
Once cool enough to handle, use a fork or your hands to flake the cod into bite-sized pieces, removing any bones or skin as needed.
Add the cooled cod, egg, carrots, olives, olive oil, lemon juice, Italian seasoning, and kosher salt to a bowl. Gently fold until all ingredients are evenly combined.
Refrigerate for at least 30 minutes before serving. Top with sliced avocado just before serving.
Notes
Protein option: The dried salted cod can be substituted with canned organic chicken.
