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Ingredients1 h 10 m servings 273 cals
Original recipe yields 6 servings
- 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.
- Cook's Note:
- You can sub the codfish for real crab meat or diced shrimp if you don't like cod.
Per Serving: 273 calories; 15.3 g fat; 9.3 g carbohydrates; 25.7 g protein; 58 mg cholesterol; 2666 mg sodium. Full nutrition
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