Puerto Rican Gazpacho Salad Recipes

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PUERTO RICAN GAZPACHO SALAD



Puerto Rican Gazpacho Salad image

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.

Provided by Chef Victor A. Rodriguez

Categories     Salad     Vegetable Salad Recipes     Tomato Salad Recipes

Time 1h10m

Yield 6

Number Of Ingredients 7

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

Steps:

  • 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 Facts : Calories 273.3 calories, Carbohydrate 9.3 g, Cholesterol 57.5 mg, Fat 15.3 g, Fiber 5.3 g, Protein 25.7 g, SaturatedFat 2.2 g, Sodium 2665.8 mg, Sugar 2.3 g

PUERTO RICAN GAZPACHO SALAD



Puerto Rican Gazpacho Salad image

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.

Provided by Chef Victor A Rodriguez

Categories     Tomato Salad

Time 1h10m

Yield 6

Number Of Ingredients 7

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

Steps:

  • 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 Facts : Calories 273.3 calories, Carbohydrate 9.3 g, Cholesterol 57.5 mg, Fat 15.3 g, Fiber 5.3 g, Protein 25.7 g, SaturatedFat 2.2 g, Sodium 2665.8 mg, Sugar 2.3 g

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