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.

Prep Time:
15 mins
Cook Time:
10 mins
Additional Time:
45 mins
Total Time:
1 hr 10 mins
6 servings


  • 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


  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
15g Fat
9g Carbs
26g Protein
Nutrition Facts
Servings Per Recipe 6
Calories 273
% Daily Value *
Total Fat 15g 20%
Saturated Fat 2g 11%
Cholesterol 58mg 19%
Sodium 2666mg 116%
Total Carbohydrate 9g 3%
Dietary Fiber 5g 19%
Total Sugars 2g
Protein 26g
Vitamin C 14mg 69%
Calcium 78mg 6%
Iron 2mg 8%
Potassium 987mg 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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