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.
Ingredients
- salted cod fish: 0.5 pound
- avocado - peeled, pitted, and: 2 piece (diced)
- tomato: 1 piece (diced)
- Spanish onion: 1 piece (cut into matchstick-size pieces)
- extra-virgin olive oil: 2 Tbsp
- drop white vinegar: 1 piece
- pinch ground black pepper: 1 piece
Metric Conversion
Stages of cooking
-
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.
