Gazpacho (Puerto Rican Salt Cod Salad)

Ingredients

• 1 lb of boneless salt cod fillets (rinsed and purged of salt)
• 1-2 tomatoes (chopped)
• 1/3 cup white or red onion (finely chopped)
• 1 Florida avocado (peeled and chopped into cubes)
• 2 tablespoons extra virgin olive oil
• 1 tablespoon vinegar
• salt and pepper (to taste)

Instructions

1. 1

   Rinse off the salt from the bacalao and soak overnight in water, changing the water 3 times. Place the bacalao into a pot of cold water, and bring to a boil.

2. 2

   As soon as the liquid comes to a boil, drain the salt cod and let it cool.

3. 3

   Once it's cooled, break the salt cod into big flakes and place in a bowl. Make sure to check for any stray bones.

4. 4

   Stir the chopped avocado, onion, tomato, olive oil and vinegar. Season with salt and pepper and combine.

5. 5

   Serve immediately, or refrigerate for up to 24 hours.