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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
- ½ 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
Directions
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.
Cook’s Note:
You can sub the codfish for real crab meat or diced shrimp if you don't like cod.
Nutrition Facts (per serving)
| Nutrition Facts | |
|---|---|
| Servings Per Recipe 6 | |
| Calories 273 | |
| % Daily Value * | |
| Total Fat15g | 20% |
| Saturated Fat2g | 11% |
| Cholesterol58mg | 19% |
| Sodium2666mg | 116% |
| Total Carbohydrate9g | 3% |
| Dietary Fiber5g | 19% |
| Total Sugars2g | |
| Protein26g | |
| Vitamin C14mg | 69% |
| Calcium78mg | 6% |
| Iron2mg | 8% |
| Potassium987mg | 21% |
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient.If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
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