Ingredients
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½ pound salted cod fish
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2 avocado - peeled, pitted, and diced
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1 large tomato, diced
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1 large Spanish onion, cut into matchstick-size pieces
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2 tablespoons extra-virgin olive oil
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1 drop white vinegar
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1 pinch ground black pepper
Directions
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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.
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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.
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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.
Nutrition Facts (per serving)
| 273 | Calories |
| 15g | Fat |
| 9g | Carbs |
| 26g | Protein |
| Nutrition Facts | |
|---|---|
| Servings Per Recipe 6 | |
| Calories 273 | |
| % Daily Value * | |
| Total Fat 15g | 20% |
| Saturated Fat 2g | 11% |
| Cholesterol 58mg | 19% |
| Sodium 2666mg | 116% |
| Total Carbohydrate 9g | 3% |
| Dietary Fiber 5g | 19% |
| Total Sugars 2g | |
| Protein 26g | 51% |
| Vitamin C 14mg | 15% |
| Calcium 78mg | 6% |
| Iron 2mg | 8% |
| Potassium 987mg | 21% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
