Makes:
8 servings
Total Time:
40 min
Submitted by:
Category:
Salads
Sub Category: Tuna/Chicken/Egg Salads
what you need
- 2 bags boneless and skinless salted fish (cod)
- 1 head cabbage
- 1 large Spanish onion
- 5 vine ripe tomatoes
- 2 avocados
- about a cup of Goya extra virgin olive oil (EVOO)
make it
Boil salted fish for about 15 minutes, drain and pull apart into pieces, set aside.
Wash and shred cabbage (not to thin) place in bowl. Slice onions and add to cabbage. Chop both the tomatoes and avocados and place in cabbage bowl.
Add your salted fish and mix lightly. Slowly pour the evoo over the salad, mix lightly. Place in refrigerator until ready to eat.
Notes
Enjoy this salad with boiled yuca, yautia, malanga, and green bananas.
