Puerto Rican Gazpacho Salad

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.

• Preparation Time: 15 mins
• Cooking Time: 10 mins
• Total Time: 25 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
• ½ pound salted cod fish
• 1 large Spanish onion, cut into matchstick-size pieces
• 1 drop white vinegar

Recipe Instructions

Step 1

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.

Step 2

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.

Step 3

Cover bowl with plastic wrap. Refrigerate salad at least 45 minutes.