Avocado, piquillo green pepper and marinated anchovy salad

60 min
Type of dish: Salads, Fish
Temperature: Room temperature
Conservation technique: Refrigeration
Seasonal period: April, May, June, July
Ingredients for 5 portions
Ingredients for portions/units
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
Black olive 0.1 kg

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.


  • 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)
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.