Avocado And Potato Salad Of Bacalao
A vibrant and hearty salad combining tender salted cod, creamy avocado, and boiled potatoes, enhanced with a tangy vinaigrette. Perfect for light lunches or summer gatherings, this dish offers a delightful mix of textures and flavors that appeal to seafood lovers and health-conscious diners alike.
Ingredients
- 1 1/3 lb. salt-dried codfish (bacalao) ⓘ
- 1 large potato, cut into chunks and cooked ⓘ
- 1 medium onion, minced ⓘ
- 1 small avocado, peeled and cut into chunks ⓘ
- 1 large tomato, seeded and cut into chunks ⓘ
- 3 hard-cooked eggs, chopped ⓘ
- 1 cup olive oil ⓘ
- 1/2 cup white vinegar
- salt to taste ⓘ
- pepper to taste ⓘ
Instructions
- Place the bacalao in cold water in a saucepan and simmer for 15 minutes.
- Drain the bacalao and repeat the soaking process three more times to desalinate.
- Shred the bacalao with your fingers.
- Combine the shredded bacalao with cooked potato chunks, minced onion, avocado chunks, tomato chunks, and chopped hard-cooked eggs in a large bowl.
- Mix olive oil and white vinegar together to make the vinaigrette.
- Season the vinaigrette with salt and pepper to taste.
- Pour the vinaigrette over the salad ingredients and toss gently to combine.
- Serve the salad with French bread on the side.
Tips & Substitutions
For a lighter dish, consider using less olive oil or substituting some with lemon juice for a fresh twist. If bacalao is hard to find, any other salt-cured fish can work, but ensure to adjust soaking times as needed. You can also add ingredients like capers or olives for an extra punch of flavor, reminiscent of Mediterranean recipes.
Serving Suggestions
This salad is perfect for picnics or as a light lunch. Serve it alongside crusty French bread or pair it with a refreshing Spring Salad for a complete meal. A chilled glass of white wine or iced tea complements the flavors nicely, making for a delightful dining experience.
Storage & Reheating
Store any leftover avocado and potato salad in an airtight container in the refrigerator for up to 2 days. To prevent browning, you can drizzle a bit of lemon juice over the avocado before storing. Reheat gently in a microwave, but it's best enjoyed cold or at room temperature.
Nutrition & Diet Analysis (per serving)
Each serving of Avocado And Potato Salad Of Bacalao contains roughly 358 calories, with 5g protein, 51g carbohydrates, and 14g fat. It is a good source of protein (10% of the Daily Value) and potassium (10% of the Daily Value). Note that it is relatively high in sodium, at 1449mg per serving (63% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I make this salad ahead of time?
Yes, you can prepare the salad a few hours in advance. However, it's best to mix in the avocado and vinaigrette just before serving to maintain freshness and prevent browning.
What can I substitute for hard-cooked eggs?
If you're looking for a vegan alternative, consider using diced tofu or chickpeas for added protein. Alternatively, you can skip the eggs altogether and add more vegetables for texture.
How do I know when the bacalao is properly desalinated?
The bacalao should taste mildly salty after soaking. If it's still too salty, continue soaking and changing the water until the flavor is to your liking. This process usually takes about 1-2 hours total.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).