- 1/2 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
- 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.
05/18/2018
recipepes.com
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