This is my mother's Puerto Rican gazpacho salad recipe. I've been eating it since I was knee-high to a grasshopper. It's good and very easy to make.
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
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
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
Cover the bowl with plastic wrap; refrigerate salad for at least 45 minutes before serving.
Nutrition Facts
Per serving
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