Puerto Rican Gazpacho Salad

asian european filipino greek mediterranean middle eastern region spanish turkish side soup sour savory medium fast

Prep

15 min

Cook

38 min

Total

53 min

Ingredients (7)

½ pound salted cod fish g

2 avocado - peeled, pitted, and diced g

1 large tomato, diced g

1 large Spanish onion, cut into matchstick-size pieces g

2 tablespoons extra-virgin olive oil g

1 drop white vinegar g

1 pinch ground black pepper g

Nutrition

kcal

fat

carbs

protein

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.