Avocado, piquillo green pepper and marinated anchovy salad

Ingredients
Elaboration
Nutritional information

60 min

Type of dish: Salads, Fish

Temperature: Room temperature

Conservation technique: Refrigeration

Seasonal period: April, May, June, July

Allergens:

Ingredients for 5 portions Calculate portions

Anchovies 0.333 kg

Avocado 0.333 kg

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

Proteins

14.01

Lipids

28.78

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.