Puerto Rican Gazpacho Salad

Name: Puerto Rican Gazpacho Salad
Prep time: 15 min
Cook time: 10 min
Yield: 6
Ingredients: 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

⏱️ Ready in 25 min 🥄 Prep 15 min 🔥 Cook 10 min 👥 6 servings 👁️ 20 views

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.

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🔗 Recipe adapted from AllRecipes

#Salad #Under 1 Hour #Under 30 Minutes

📊 At a Glance

Prep 15 min

Cook 10 min

Serves 6

Difficulty Medium

🛒 Ingredients

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

Nutrition Facts

Servings per recipe 6

Serving size 1 serving

Amount per serving

Calories 273

% Daily Value*

Total Fat 15.3g 20%

Saturated Fat 0g 0%

Trans Fat 0g

Cholesterol 0mg 0%

Sodium 2666mg 116%

Total Carbohydrate 9.3g 3%

Dietary Fiber 5.3g 19%

Total Sugars 2.3g

Protein 25.7g 51%

Vitamin D 0mcg 0%

Calcium 0mg 0%

Iron 0mg 0%

Potassium 0mg 0%

* The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

👨‍🍳 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.

Refrigerate salad at least 45 minutes.