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.
INGRIDIENT
DIRECTION
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.
NUTRITION FACT
Per Serving: 273 calories; protein 25.7g; carbohydrates 9.3g; fat 15.3g; cholesterol 57.5mg; sodium 2665.8mg.
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