Puerto Rican Gazpacho Salad
Ingredients
- ½ pound salted cod fish
- 2 avocado - 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
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Instructions
- 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.
- 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.
- Cover the bowl with plastic wrap; refrigerate salad for at least 45 minutes before serving.
Source
Original recipe: View Original