Traditional Andalusia Pipirrana Recipe
Vegetable salads are a source of vitamins and have very few calories. If you feel like trying light salads, try this Andalusia pipirrana recipe made from fresh raw vegetables.
Although the origin of the name is not known, pipirrana has been cooked since time immemorial in areas of Andalusia such as Granada, Jaen and Almeria. Its name may vary according to the province, also being called prince in Cádiz. This summer salad is perfect to accompany any fried fish.
Ingredients to make traditional Andalusia Pipirrana:
- 1 spring onion
- 1 Cucumber
- 1 tomato
- 1 green pepper
- ½ yellow bell pepper
- ½ red bell pepper
- 1 Carrot
- 1 pinch of salt
- 1 pinch of ground black pepper
- 1 splash of white wine vinegar
- 1 jet of olive oil
How to make traditional Andalusia Pipirrana:
We gather all the ingredients to prepare the pipirrana. If you feel like it, you can replace the spring onion with normal onion or purple onion, and thus you will give more color to the pipirrana. Peel the cucumber and cut it into small pieces. In the same way, we cut the onion small, as indicated in the image.
Wash the peppers and cut them into pieces. Did you know that red pepper has more vitamin C than orange? If you like recipes with red pepper you can try the roasted pepper and spring onion salad, it’s great!
Cut the tomato and carrot also into small pieces. The carrot, in addition to being rich in beta carotene, gives the pipirrana a very pleasant sweet taste. Mix all the vegetables and season the pipirrana with a little salt, white wine vinegar and extra virgin olive oil.
