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Puerto Rican Gazpacho Salad

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Chef Victor A. Rodriguez

"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."
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1 h 10 m servings 273 cals
Original recipe yields 6 servings

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  • Prep

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  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.
  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.
  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: 273 calories; 15.3 g fat; 9.3 g carbohydrates; 25.7 g protein; 58 mg cholesterol; 2666 mg sodium. Powered by the ESHA Research Database © 2018, ESHA Research, Inc. All Rights Reserved

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