Ensalada de Bacalao (Salted Cod Salad)
Prep time: 
Cook time: 
Total time: 
Serves: 6
One of my favorite easy make ahead meals. Served chilled or room temperature it's the perfect recipe for the summer.
  • 1 lb of salted cod
  • 1 large yellow onion, thinly sliced
  • 1 large tomato, diced
  • ½ large avocado or a whole small avocado, diced
  • 3 hard-boiled eggs, quartered
  • 12 green olives (optional)
  • ¼ cup olive oil
  • 1 tablespoon white wine vinegar
  1. Soak salted cod in cool water for 15 - 30 minutes. Drain and transfer cod to a pot. Cover with water and bring to a simmer on the stove top. Change water and bring to a simmer 3 - 4 more times or until cod reaches desired saltiness. Drain, using a fork break up the cod and set aside.
  2. Saute onion in a skillet with 2 tablespoons of olive oil until soft and translucent.
  3. In a large bowl combine cod with onions and remaining ingredients. Toss until well combined. If the salad is too dry to your liking add more olive oil.
  4. Serve with rice or boiled yucca root drizzled with olive oil.
Nutrition Information
Calories: 336 Fat: 14 Carbohydrates: 1 Protein: 50
Recipe by The Noshery at https://thenoshery.com/bacalao-salted-cod-salad/