Anchovy, avocado and piquillo pintxo
15 min
Seasonal period:
All year
Allergens:
Ingredients for 5 portions
Calculate portions
Elaboration
- Cold marinated anchovies
- Thin slices of avocado.
- Cut the piquillo into strips.
- Toast slices of bread.
SET UP
- Place some slices of avocado and pepper on the toast.
- Add the anchovy with the skin facing upwards.
- Decorate with chopped parsley.
Nutritional information (1 portion)
Energy
152.48
kcal
Carbohydrates
14.25
g
Proteins
9.19
g
Lipids
6.78
g
Fiber
1.8
g
Saturates
1.36
g
Monounsaturated fatty acids
3.66
g
Polyunsaturated fatty acids
1.17
g
Cholesterol
21.81
mg
Calcium
32.64
mg
Iron
1.1
mg
Zinc
12.84
mg
Vitamin A
17.15
ug
Vitamin C
16.19
g
Folic acid
17.0
ug
Salt (Sodium)
603.06
mg
Sugars
2.5
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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