Avocado, piquillo green pepper and marinated anchovy salad

60 min
Type of dish: Salads, Fish
Temperature: Room temperature
Seasonal period: All year
Traces of nuts
Traces of nuts

For this recipe, the following elaborations are needed:

For the piquillo pepper:

  • Preserve open and without seeds in soft olive oil.
  • Cut into strips roughly the size of the anchovies.
  • For the seasoning of the anchovies:
  • Black olives cut into julienne.
  • Shallot cut into brounoise.
  • Tomato peeled and cut into very small squares.


  • Cut the potatoes into slices, preserve in oil, drain and season. Place on the base of the plate.
  • Peel and cut the avocado into half-moons, season with lemon juice, salt and white pepper.
  • Prepare the anchovies, peppers and the seasoned avocado on a tray neatly cutting down the edges if needed.
  • Transfer it to a plate with the help of a long spatula, season with the chopped vegetables.
  • Place the bouquetiere of vegetables on one side and the albacore mousse on the other.
  • Dress and decorate the dish with herbs, sauces, etc.
Nutritional information (1 portion)
Fiber 2.83 g
Saturates 7.96 g
Monounsaturated fatty acids 16.32 g
Polyunsaturated fatty acids 6.44 g
Cholesterol 83.04 mg
Calcium 115.64 mg
Iron 2.87 mg
Zinc 15.47 mg
Vitamin A 154.57 ug
Vitamin C 36.61 g
Folic acid 59.63 ug
Salt (Sodium) 1752.34 mg
Sugars 5.86 g
The data is merely a guide and should not be used for medical purposes. Those responsible for the web disclaims any responsibility.