Anchovies with Cucumber and Avocado Salad

A quick-to-prepare lunch or dinner. A healthy, light meal perfect for hot summer days.

Details

  • Preparation Time: 17 minutes
  • Cooking Time: 8 minutes
  • Difficulty: 1
  • Spiciness: 0
  • Number of Servings: 4

Ingredients

  • 750 g Fish, anchovies, fresh

  • pieces Wheat flour, white, multi-purpose

  • pieces Oil, olive

  • pieces Salt, table

  • 3 pieces Tomato, red

Salad

  • 500 g Sweet potato, unpeeled, fresh

  • 2 piece Shallot

  • 10 g Thyme, raw

  • 6 spoon Oil, olive

  • 2 spoons Vinegar, balsamic

  • pieces Juice, lemon

  • 1 piece Avocado, fresh

Steps

  1. If the anchovies are not cleaned, remove the scales, innards, and optionally the heads. Rinse them well under running water, dry them, and coat them in flour.

  2. Heat olive oil in a pan and fry the anchovies for no more than two minutes on each side. Transfer to a plate and season with salt.

  3. Wash the cucumbers, peel if necessary, and dice them. Finely chop the shallots and chives.

  4. Place the vegetables in a large salad bowl and mix with 6 tablespoons of olive oil, balsamic vinegar, and the juice of half a lime or lemon. Season with salt to taste, then add the diced avocado and mix.

  5. Slice the tomatoes thinly and arrange them as a base. Top with the salad, add the fried anchovies, and serve immediately.

Nutrition Information (Per 100g)

  • Calories: 102.81 kcal
  • Fat: 5.91 g
    • Saturated Fat: 0.9 g
  • Carbohydrates: 2.86 g
    • Sugars: 0.7 g
  • Protein: 7.77 g
  • Fiber: 0.75 g