Irish tradition. Excellent for St. Patrick’s Day!
| Prep Time: | 15 mins |
| Cook Time: | 10 mins |
| Additional Time: | 45 mins |
| Total Time: | 1 hr 10 mins |
| Servings: | 6 |
| Yield: | 6 servings |
Ingredients
- 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
Instructions
- 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.
- You can sub the codfish for real crab meat or diced shrimp if you don’t like cod.
Nutrition Facts
| Calories | 273 kcal |
| Carbohydrate | 9 g |
| Cholesterol | 58 mg |
| Dietary Fiber | 5 g |
| Protein | 26 g |
| Saturated Fat | 2 g |
| Sodium | 2666 mg |
| Sugars | 2 g |
| Fat | 15 g |
| Unsaturated Fat | 0 g |
Reviews
I like it just like this Not too much or not too little ingredients
I just added fresh minced garlic and it was amazing. Reminded me of eating it as a kid.