Ensalada de Bacalao  (Salted Codfish Salad)

Servings 4-6

1-1/2 pounds bacalao (salt codfish), cooked and shredded
1 large potato, boiled, peeled and cut into chunks
1 medium Spanish onion, peeled and minced
1 avocado, peeled and cut into chunks
3 hard-boiled eggs, sliced
1 red and 1 yellow bell pepper, seeded and
 cut into strips
1 tomato, seeded and chopped
1/3 cup white vinegar
1 cup olive oil
salt and pepper to taste   

1 In a serving bowl, combine the codfish with the potato, onion, avocado, egg, peppers,
and tomato. In a separate bowl, combine the vinegar and oil and season to taste. Pour
the dressing over the codfish mixture and toss well.
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Puerto Rican Recipes
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