Description
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
- 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
Instructions
- Bring a 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 avocado
- tomato
- and onion together in a bowl. Break cooled codfish into small pieces
- discarding any bones
- and add to the avocado mixture; stir gently. Drizzle olive oil over the mixture; add whine vinegar and stir gently. Season salad with black pepper; stir. Cover bowl with plastic wrap.
- Cover bowl with plastic wrap. Refrigerate salad at least 45 minutes.
Prep Time: 15 mins
Cook Time: 10 mins
Total Time: 1 hr 10 mins
Servings: 6