Rating: 4.5 stars
5 Ratings
  • 5 star values: 3
  • 4 star values: 2
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0

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.

Recipe Summary

cook:
10 mins
additional:
45 mins
total:
1 hr 10 mins
prep:
15 mins
Servings:
6
Yield:
6 servings
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Ingredients

6
Original recipe yields 6 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

Nutrition Facts

273 calories; protein 25.7g; carbohydrates 9.3g; fat 15.3g; cholesterol 57.5mg; sodium 2665.8mg. Full Nutrition
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