puerto rican gazpacho salad

Ingredients

• Servings: 6
• 1/2 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

Recipe

Preparation Time: 15 mins Cook Time: 10 mins Ready Time: 1 hr 10 mins


• 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.