Prep Time::15 mins
Cook Time::10 mins
Additional Time::45 mins
Total Time:: 1 hr 10 mins
Servings::6
Yield::6 servings
Ingredients
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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
Directions
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.
Cook's Note:
You can sub the codfish for real crab meat or diced shrimp if you don't like cod.