Salad with Rizzoli mackerel, yellow peppers and avocado
- Ingredients 2 people
- Difficulty easy
- Ready in 20 minutes
Ingredients
- 50 g Misticanza
- 25 g Arugula
- 160 g Mackerel Fillets Imperial Selection in Olive Oil
- 1 Small yellow bell pepper
- 1 Ripe avocado
- ¼ Tropea red onion
- 15 g Whole shelled almonds
- 1 Tablespoon and a half of extra virgin olive oil
- ½ Spoonful of balsamic vinegar
- to taste Salt and black pepper
Process
How to make : Salad with Rizzoli mackerel, yellow peppers and avocado- Wash and dry all vegetables and salad well.
- Coarsely chop the almonds and toast them for a few minutes in a pan over low heat, without adding oil, until they are golden brown.
- Slice the red onion into rounds, cut the avocado into slices and the yellow bell pepper into lozenges.
- In a large bowl, combine the misticanza, arugula, bell bell pepper, avocado, onion, and lightly drained Rizzoli Imperial Selection Mackerel fillets.
- Season with extra virgin olive oil, balsamic vinegar, salt and pepper to taste.
- Top with toasted almonds and serve immediately.
