How to Make Puerto Rican Gazpacho Salad - A Step-by-Step Guide

When it comes to refreshing and flavorful salads, the Puerto Rican Gazpacho Salad stands out for its unique blend of tropical flavors and textures. This vibrant dish takes inspiration from the traditional Spanish gazpacho, but with a distinctly Puerto Rican twist. Packed with a variety of fresh vegetables, fruits, and herbs, this salad is a celebration of the island's rich culinary heritage.

The star of the Puerto Rican Gazpacho Salad is ripe, juicy tomatoes, which are a staple in Pue...

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Ingredients

  • 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

Information

  • Prep Time: 15 mins
  • Cook Time: 10 mins
  • Additional Time: 45 mins
  • Total Time: 1 hr 10 mins
  • Servings: 6
  • Yield: 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.
  • Nutrition

    273 cal.

    • Total Fat: 15g
    • Saturated Fat: 2g
    • Cholesterol: 58mg
    • Sodium: 2666mg
    • Total Carbohydrate: 9g
    • Dietary Fiber: 5g
    • Total Sugars: 2g
    • Protein: 26g
    • Vitamin C: 14mg
    • Calcium: 78mg
    • Iron: 2mg
    • Potassium: 987mg