60 min
Type of dish: Salads, Fish
Temperature: Room temperature
Allergens
Fish
Fish
Sulfites
Sulfites
Ingredients for 5 portions
Ingredients for portions/units
Anchovies 0.5 kg
Table salt 15.0 g
Vinegar 0.25 l
Garlic, bulb 1.0 ud
Parsley 7.5 g
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
Black olive 0.15 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 5.13 g
Saturates 6.34 g
Monounsaturated fatty acids 26.33 g
Polyunsaturated fatty acids 4.73 g
Cholesterol 54.64 mg
Calcium 130.64 mg
Iron 3.08 mg
Zinc 15.38 mg
Vitamin A 171.33 ug
Vitamin C 48.86 g
Folic acid 112.79 ug
Salt (Sodium) 1793.7 mg
Sugars 6.49 g
The data is merely a guide and should not be used for medical purposes. Those responsible for the web disclaims any responsibility.