Puerto Rican Gazpacho Salad

Name: Puerto Rican Gazpacho Salad
Total time: 70
Yield: 6
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

Recipe by Chef Victor A Rodriguez from allrecipes.com

Lunch 1 Hr. 10 Mins.

Ingredients

6 servings

•

½ pound salted cod fish
•

2 avocado - peeled, pitted, and diced
•

1 large tomato, diced
•

1 large Spanish onion, cut into matchstick-size pieces

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2 tablespoons extra-virgin olive oil
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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.