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Puerto Rican Gazpacho Salad

4

0 min

Puerto Rican Gazpacho Salad

Puerto Rican Gazpacho Salad Photo 1

Time

0 min

Serving

6 persons

Calories

273

Rating

4.00★ (7)

Cuisine

Author: Victoria Buriak
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

Puerto Rican Gazpacho Salad Photo 21
Puerto Rican Gazpacho Salad Photo 32
Puerto Rican Gazpacho Salad Photo 43
  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.
    Puerto Rican Gazpacho Salad Photo 2
  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.
    Puerto Rican Gazpacho Salad Photo 3
  3. Cover bowl with plastic wrap. Refrigerate salad at least 45 minutes.
    Puerto Rican Gazpacho Salad Photo 4

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