60 min
Type of dish: Fish, Salads
Temperature: Room temperature
Allergens
Sulfites
Sulfites
Ingredients for 5 portions
Ingredients for portions/units
Anchovies 0.5 kg
Table salt 15.0 g
Vinegar 0.25 l
Garlic 1.0 ud
Parsley 7.5 g
Light olive oil 0.125 l
Tomate corazón de toro 0.5 kg
Red onion 0.15 kg
Avocado 0.25 kg
Ground white pepper 0.05 g
Lemon 0.1 kg
Table salt 1.0 g
Elaboration
  • 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 two slices of tomato seasoned with salt and alternatley place them with the anchovies, the piquillo peppers and the avocado.
  • Possible dressings for this salad.
Nutritional information (1 portion)
Fiber 7.19 g
Saturates 7.14 g
Monounsaturated fatty acids 29.28 g
Polyunsaturated fatty acids 5.71 g
Cholesterol 69.13 mg
Calcium 160.76 mg
Iron 3.67 mg
Zinc 21.5 mg
Vitamin A 179.76 ug
Vitamin C 56.53 g
Folic acid 141.98 ug
Salt (Sodium) 2316.7 mg
Sugars 7.26 g
The data is merely a guide and should not be used for medical purposes. Those responsible for the web disclaims any responsibility.