Salpicón veraniego con frutas y marisco
Serves 2
Directions
- 1Cut the avocado into regularly sized dice.
- 2Cut the nectarine into regularly sized dice.
- 3Cut the octopus into regularly sized dice.
- 4Elaborate a vinaigrette with olive oil, orange juice, vinegar and honey.
- 5Emulsify the vinaigrette just before serving.
- 6Put the ingredients together.
- 7Add the cockles.
- 8Add the vinaigrette.
- 9Mix well to integrate.
Ingredients
- 0.5 aguacate
- 1 pequeña nectarina
- 150 g pulpo cocido
- 0.25 cebolla morada
- 60 g berberechos al natural
- 60 ml aceite de oliva virgen extra
- 20 ml zumo de naranja
- 15 ml vinagre de manzana
Tips
- Other options would be peach, mango, paraguayo, prawns or lemon juice (replacing the vinegar)
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