Puerto Rican Gazpacho Salad Recipes
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.
Provided by Chef Victor A. Rodriguez
Categories Salad Vegetable Salad Recipes Tomato Salad Recipes
Time 1h10m
Yield 6
Number Of Ingredients 7
Steps:
- 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.
- Cover bowl with plastic wrap. Refrigerate salad at least 45 minutes.
Nutrition Facts : Calories 273.3 calories, Carbohydrate 9.3 g, Cholesterol 57.5 mg, Fat 15.3 g, Fiber 5.3 g, Protein 25.7 g, SaturatedFat 2.2 g, Sodium 2665.8 mg, Sugar 2.3 g
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