1 pound of boneless salt cod, rinsed
2 chopped tomatoes tomatoes
cup ⅓ white or red , finely chopped onion
2 chopped avocado
2 tablespoons extra virgin olive oil
1 tablespoon vinegar
salt and pepper
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.
As soon as the liquid comes to a boil, drain the salt cod and let it cool.
Once it's cooled, break the salt cod into big flakes and place in a bowl. Make sure to check for any stray bones.
Stir the chopped avocado, onion, tomato, olive oil and vinegar. Season with salt and pepper and combine.
Serve immediately, or refrigerate for up to 24 hours.
Source: delishdlites.com
