Ingredients to make Avocado and Mussel Salad:
- 2 avocados
- 2 bell peppers
- 3 potatoes
- 18 mussels
- Toilet
- Oil
- Salt
For the vinaigrette:
- ½ green bell pepper
- Hojiblanca extra virgin olive oil
- Vinegar
- Salt
- White-pepper
How to make Avocado and Mussel Salad:
Clean the bell peppers, place them on a baking tray, sprinkle with oil and salt them. Put in the oven at 200º C, for 25-30 minutes. Let them cool down and peel them. In a saucepan, cook the potatoes.
When they are done, let them cool, peel them and cut them into slices. Clean the mussels open them by steaming them in another pan with a little water and salt. Remove the meat.
Finely chop the green pepper, put it in a bowl. Add a little salt, a little white pepper, oil and a splash of vinegar. Beat well until it binds.
To assemble the salad, place the potato slices in the bottom of a wide dish; peel, cut the avocados into thick half-moons and arrange them around the potatoes; cut the bell peppers into strips and distribute them in small piles on the potatoes; Chop the mussels and put them in the center. Season and dress with the vinaigrette.
To peel the avocados, open them lengthwise with a sharp knife and carefully remove the pit. As its pulp darkens quickly on contact with air, it should be opened at the time of eating.
