Puerto Rican Gazpacho Salad Recipe

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