Puerto Rican Gazpacho Salad

Ingredients

• 0.5 pounds salted cod fish
• 2 avocados - peeled , pitted, and diced
• 1 large tomato , diced
• 1 large Spanish onion , cut into matchstick-size pieces
• 2 tablespoons extra-virgin olive oil
• 1 drop white vinegar
• 1 pinch ground black pepper

Instructions

1. 1

   Bring a large saucepan of water to a boil. Cook codfish in boiling water to reduce saltiness to your taste, 10 to 25 minutes; drain. Let codfish cool completely.

2. 2

   Mix together avocado, tomato, and onion in a large bowl. Break cooled codfish into small pieces, discarding any bones; add to avocado mixture and stir gently. Drizzle with olive oil, add vinegar, and stir gently. Season with black pepper.

3. 3

   Cover the bowl with plastic wrap; refrigerate salad for at least 45 minutes before serving.