Today we present an Andalusia recipe ideal for the warmer months. The Andalusia summer salad is prepared with boiled potatoes, tuna, eggs and other ingredients, and is eaten as an accompaniment to meat and fish. It is a cold, healthy and colorful recipe, just like the salmorejo from Córdoba.
This summer salad can be prepared in advance and keeps very well in the fridge. In addition, it is a perfect dish to take in the lunch box on any excursion or even to the beach!
Ingredients to make Andalusia summer salad:
- 3 units of potato
- 15 units of black olives
- 2 units of Tomato
- ½ unit of Onion
- 2 cans of Tuna
- 3 units of Egg
- 1 jet of olive oil
- 1 pinch of salt
How to make Andalusia Summer Salad:
We gather all the ingredients to make the Andalusia summer salad. If you want to know other Andalusia salads you can try Andalusia carrots.
First, cook the potatoes in plenty of boiling water with a little salt. You can cook the potatoes peeled or directly with the skin and then peel they once cooked. Let them cook until they are tender. On the other hand, we cook the eggs in boiling water for 10 minutes. Once cooked, we drain them and pass them through cold water so that they feel better.
Trick: You can add a little vinegar to the water so that the shell can be removed from the egg more easily.
Chop the tomato, the olives and the spring onion as indicated in the image. Mix these ingredients in a salad bowl.
It is time to add the drained and shredded tuna. For this recipe we have chosen canned tuna with olive oil, removing excess oil.
We remove the shell from the eggs, chop them and add them to the Andalusia summer salad. Once cooked, peel the potatoes, chop them and add them to the salad. Add a pinch of salt and ground black pepper.
We dress the Andalusia summer salad with a little extra virgin olive oil and (if you like) with a splash of white wine vinegar. This dish is fantastic to accompany grilled sardines or grilled bonito. We hope you like it!
