60 min
Type of dish: Fish, Salads
Temperature: Room temperature
Allergens
Fish
Fish
Sulfites
Sulfites
Ingredients for 5 portions
Ingredients for portions/units
Tomate corazón de toro 0.5 kg
Red onion 1.5 kg
Avocado 0.25 kg
Ground white pepper 0.05 g
Lemon 0.1 kg
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 9.84 g
Saturates 3.81 g
Monounsaturated fatty acids 16.94 g
Polyunsaturated fatty acids 3.13 g
Cholesterol 27.65 mg
Calcium 443.68 mg
Iron 6.89 mg
Zinc 21.16 mg
Vitamin A 121.56 ug
Vitamin C 106.07 g
Folic acid 178.41 ug
Salt (Sodium) 1551.1 mg
Sugars 7.02 g
The data is merely a guide and should not be used for medical purposes. Those responsible for the web disclaims any responsibility.