Avocado, piquillo green pepper and marinated anchovy salad
60 min
Allergens:
Ingredients for 5 portions
Calculate portions
Table salt
10.0 g
Vinegar
0.167 l
Garlic, bulb
0.667 ud
Parsley
5.0 g
Olive oil
0.083 l
Tomate corazón de toro
0.333 kg
Red onion
0.1 kg
Ground white pepper
0.033 g
Lemon
0.067 kg
Table salt
0.667 g
Piquillo peppers
6.667 ud
Mesclun lettuce mix
233.333 g
Black olive
0.1 kg
Elaboration
For this recipe, the following elaborations are needed:
- Prepare the marinaded anchovies.
- Clean and cut the tomatoes in slices of 1/2 cm.
- Cut the onion in thin rings.
- Peel and cut the avocado in half moons, season with lemon juice, salt and white pepper.
- Cut the piquillo pepper in strips and coat with olive oil.
PLATING UP
- Place on one side of the plate the lettuce mix, and place the onion and the black olives
- On the other side, put slices of tomato seasoned with salt and alternatley place them with the anchovies, avocado and the piquillo peppers.
- Possible dressings for this salad.
Nutritional information (1 portion)
Energy
354.01
kcal
Carbohydrates
8.64
g
Proteins
14.01
g
Lipids
28.78
g
Fiber
3.87
g
Saturates
4.56
g
Monounsaturated fatty acids
19.69
g
Polyunsaturated fatty acids
3.4
g
Cholesterol
36.42
mg
Calcium
90.88
mg
Iron
2.22
mg
Zinc
19.96
mg
Vitamin A
114.22
ug
Vitamin C
36.6
g
Folic acid
77.79
ug
Salt (Sodium)
1195.8
mg
Sugars
4.42
g
The data is merely a guide and should not be used for medical purposes. Those responsible for the web disclaims any responsibility.
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