Puerto Rican Gazpacho Salad

This Puerto Rican gazpacho salad recipe uses salted codfish to bring a briny taste of the ocean to a mixture of avocado, onion, and tomato.

• Preparation Time: 15 mins
• Cooking Time: 15 mins
• Total Time: 30 mins
• Calories: 273 Calories

Ingredients

• 1 pinch ground black pepper
• 1 large tomato, diced
• 2 tablespoons extra-virgin olive oil
• 2 avocado - peeled, pitted, and diced
• 1 large Spanish onion, cut into matchstick-size pieces
• 1 drop white vinegar
• 0.5 pound salted cod fish

Recipe Instructions

Step 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.

Step 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.

Step 3

Cover the bowl with plastic wrap; refrigerate salad for at least 45 minutes before serving.