Name: INSALATA DI AVENA E PESCE SPADA SU GAZPACHO ESSENZIALE
Prep time: 40 min
Cook time: 50 min
Total time: 50 min
Yield: 4
Cuisine: italian
Ingredients: 280 grammi di avena (io uso quella biologica di Nuova Terra); 500 grammi di pesce spada; 4 zucchine; 1 avocado; erbe aromatiche fresche (maggiorana o timo al limone o basilico), quanto basta; olio extravergine di oliva, quanto basta; sale e pepe, quanto basta; succo di limone, quanto basta; la scorza grattugiata di un limone biologico; 6 pomodori ramati; 1 peperone rosso; aceto di mele o di fragole, quanto basta; verdure crude per la guarnizione

Corn salad and swordfish of gazpacho. Have you ever tried cooking with oats? Is’ a cereal rich in vitamins and fibers, from naturally sweet and delicate flavor: It contains carbohydrates, but slow-release and it is one of the cereal with the highest intake of protein and essential fatty acids. It cooks for a long time but did not need to soak and remains consistent, some’ such as brown rice. I got to try organic oats New Earth and I confess that I fell in love, enough to prefer it, on summer salads, the brown rice and even barley and emmer (with which you can replace it anyway, also in this recipe).

Here I offer it in a contaminated version of Sicilian influences: cold, easy, and light but so tasty and unique and I sure will thrill. Here's my oat salad and swordfish, with zucchini and avocado, accompanied by a sort of gazpacho obviously I prepared raw, with tomatoes and red peppers. He flavors, colors and scents of my land and is perfect for a summer dinner, also because it is prepared in advance, Also the day before if you want. Also try the TRADITIONAL GAZPACHO and the Gazpacho, fresh and particularly with MELON, FIGS AND GREEK FETA. Is, If you like, follow me in my travels on social networks: If you want, you can follow me on Facebook, Instagram and Twitter. Happy holiday!

Insalata di avena e pesce spada su gazpacho: ricetta facile e leggera

CORN SALAD AND SWORD FISH ON ESSENTIAL GAZPACHO

Portions: 4 Preparation: 40 minutes cooking: 50 minutes 50 minutes

Nutrition facts: 250 calories 20 fat

Rating: 5.0/5

( 1 voted )

Ingredients

280 grams of oats (I use the biological one of New Earth)

500 grams of swordfish

4 zucchini

1 avocado

fresh herbs (marjoram or thyme or lemon basil), to taste

extra virgin olive oil, to taste

salt and pepper, to taste

lemon juice, to taste

grated rind of one lemon organic

6 red tomatoes

1 red bell pepper

vinegar or strawberries, to taste

raw vegetables for garnish

Procedure

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Rinse the oats abundantly under running water, then boil for about 50 minutes. Drain and put the oats in a bowl. Drizzle with olive oil and let cool completely.

Wash Zucchini, cut into thin slices in the direction of length using only the green part (that white can brown it and use it for a pasta or risotto). Deriving from the zucchini into very small cubes (brunoise) and add them to the oats.

Peel the avocado, spray it with a little lemon juice and cut it into small pieces, Also in this case very small. Add them to the oats and season with salt, papá, still a little olive oil and lemon zest.

Clean swordfish from the skin and possibly from the bone, then cut into strips and then into cubes. Taking the fish in a pan with a little olive oil, salt and pepper. Let it cool and add it to the oats. Store the oat salad and swordfish in the refrigerator until serving.

For the gazpacho, Wash the tomatoes and peppers. Get them in chunks, eliminating the middle part of the tomatoes and all the white strands of peppers, then blend them up to obtain a homogeneous mixture. Switch the pulp obtained through a sieve to eliminate the residues of skins (essential step, absolutely not skip by) and season to taste with salt, papá, extra virgin olive oil and vinegar. Refrigerate until ready to serve.

Composition of the dish: helping you with a pasta cup put the oat salad in the center of the dish, so you poured some gazpacho around. Garnish the dish with chopped raw vegetables icing and serve immediately. Bon appétit!

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7 comments

MAPI 28 July 2016 - 11:40

Simply fantastic!!!
I recently tried the original gazpacho using raspberries instead of the usual vinegar vinegar “neutral”, and the result I loved it. I imagine what it will be good with that strawberry.
One curiosity: what herbs you used?

Ada Parisi 28 July 2016 - 11:51

Mapi thanks! I love the always delicate gazpacho and use vinegars, such as raspberries or strawberries, because they give a taste less acidic and more complex. How herbs I used a bit’ marjoram and thyme fresh lemon, I chopped and put in the salad… a big hug, ADA

MAPI 29 July 2016 - 23:59

Thanks! :-)
A recipe magnificent!

Ketty Valenti 27 July 2016 - 13:01

Delicious plate,also nice to see.
You are simply fantastic and if I write it is only because I think,no affectations that are not my style.
Congratulations as always.

Ada Parisi 27 July 2016 - 14:51

Ketty thanks. Even I never do affectations, but I appreciate your attention, especially to those dishes where the taste and Sicilian flavors are dominant. I embrace you strong, ADA

keshav Rai 27 July 2016 - 10:44

thanks for the wonderful recipes! Also good holidays to you ^ _ ^

Ada Parisi 27 July 2016 - 11:58

Antonella thank you! Happy holidays to you too! ADA

Corn salad and swordfish on essential gazpacho