30 min
Type of dish: Fish, Salads, Shellfish
Temperature: Room temperature
Ingredients for 5 portions
Ingredients for portions/units
Tomate corazón de toro 0.3 kg
Potatoe 0.15 kg
Avocado 0.15 kg
Lemon 0.05 kg
Ground white pepper 0.05 g
Chives 12.5 g
Peeled frozen prawns 0.2 kg
Cod loin 0.375 kg
  • Wash, clean, and cut the tomato into slices of 1/2 cm.
  • Cook the potato without peeling, then peel and cut into slices.
  • Peel and cut the avocado in half, season with lemon juice, salt and white pepper.
  • Chop the chives into thin rings.
  • Drain the black olives.
  • Cook the cod at 70ºC for about 5 minutes, vacuum packed with a little oil, remove the flakes, place them on a tray and pour over olive oil so they do not dry out.
  • Cook or stir fry the prawns for a few seconds and let cool.


  • First Place the mezclum salad on the plate.
  • Then add the tomato and avocado in the center.
  • The cod flakes on top.
  • And add the prawns and olives.
  • Finally decorate with the sprinkled chives.
  • Possible dressings for this salad.
Nutritional information (1 portion)
Fiber 5.52 g
Saturates 4.06 g
Monounsaturated fatty acids 12.47 g
Polyunsaturated fatty acids 13.49 g
Cholesterol 117.6 mg
Calcium 173.72 mg
Iron 2.62 mg
Zinc 14.42 mg
Vitamin A 73.21 ug
Vitamin C 36.48 g
Folic acid 103.1 ug
Salt (Sodium) 1744.35 mg
Sugars 4.31 g
The data is merely a guide and should not be used for medical purposes. Those responsible for the web disclaims any responsibility.