We will make an entry in the form of avocado salad, and very easy to make with ingredients that vary according to the taste of diners or even to take some rest we have in the fridge.

– An avocado
– A few gulas
– 4 mussels
– Thawed crab 1pata
– 4 cooked prawns
– For the vinaigrette: a little red, green, pepper vinegar and extra virgin olive oil
– salt
– For cocktail sauce: tomato sauce, mayonnaise, a teaspoon of brandy, a few drops of Perrins sauce.

– Presentation with a few leaves of salad and Modena balsamic reduction.

Let’s go, Foodies!! 😉

Here we go, we open first half avocado and took the nugget and meat, being careful not to break it (it is very easy to peel if the avocado is ripe, “in point” to consume).
Booked the skin and the flesh into small cubes depart reserving with Nugget to be no “oxide” to consumption.
We will mix the remaining ingredients; the guides with mussels halved, starting leg crab taquitos ……. reserve.
Prepare the vinaigrette; departed in very small pieces of diced green and red peppers add a splash of vinegar other extra virgin olive oil and a pinch of salt, mix and set aside.
We make the cocktail sauce by mixing mayonnaise and tomato sauce, a teaspoon of brandy and a few drops of Perrins, mix and set aside.

Finally we mix tacos avocado with the remaining ingredients, place two prawns each avocado half, add the vinaigrette and mix well everything, incorporate a shell avocado and at one end add the pink sauce and this is the result ……….

Avocado Starter

Avocado Starter

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We will continue with another “cold soup”, and of course, also typical of Andalusian cuisine, the Salmorejo.
Like the gazpacho is just as healthy, tasty and very, very rich in vitamins and antioxidants as raw material mainly is the tomato.

-7 Tomatoes
A little bread crumbs from the previous day (depending on individual taste, as it is to give thick soup)
Extra virgin olive -Olive
-A clove of garlic

Let’s go!!, Foodies 😉

It is very easy, very easy, processing, follow the same steps as Gazpacho Recipe.
We leave the tomatoes into pieces with garlic and went through the masher.
Next add the crumbs (you know the taste of each one to make it more or less thick); the generous jet oil vinegar and had another one minute for the blender to make it well mixed ….. and you’re ready for the refrigerator to cool.
To emplatarlo is seasoned with bits of ham, you know this as good in Spain; and it is well, well presented if we let a few minutes in the oven or microwave so that it will be perfect ……

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Let’s start with this dish of Andalusian cuisine, in addition to its properties and health benefits (it consists of vegetables and fruit, tomato) will bring us lots of vitamins, minerals and antioxidants; side by side Salmorejo cold soup, is the most refreshing and tasty to eat in the summer months recipe.


-a Red pepper
-A Green pepper
Two medium cucumbers
Three tomatoes
-Half an onion
-A Garlic
A little vinegar
-A Generous splash of extra virgin olive oil

Let’s go!!!, Foodies 😉
All the vegetables cut into pieces, I personally do not cucumber hair, providing vitamins that say they have skin.
Once all peeled in a bowl, I add some water and a blender step without actually grind everything.
Then I go all the ingredients adding a potato masher to set aside the skin of tomatoes and peppers.

The trick to pass first through the blender a little, facilitate our work with the potato masher. 😉

Once this is done, only you need to add the splash of vinegar, salt and oil to taste, is passed back to the mixer so that all ingredients are thoroughly mixed.
We put it in the fridge before serving, so that it is chilly, chilly and very rich, very rich.
For the presentation goes to individual taste, are usually added a few pieces of pepper or cucumber, I personally only add a splash of oil since the cucumber skin and gives quite thick.
That ye be the last picture I prepared gazpacho.



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Here I have prepared a Caesar  Salad !!!! with lettuce to which I added shredded chicken (about leftovers that had the previous day gave me to buy a roast chicken).
Moreover I cut a piece of bread into small cubes and put to brown in the sandwich.
I shredded a piece of hard cheese and leave aside to prepare the sauce.
To prepare the sauce I followed a recipe from chef José Andrés, with the following ingredients:
– One egg
-A jet virgin olive oil
-A drop of vinegar
Two teaspoons mustard
-A pinch of salt and pepper
-Some drops of lemon
-Half or garlic (as we like spicy)
-4 To 5 anchovies
And all in a blender, then add the grated cheese and stir well to make it all integrated and pour over the leaves of lettuce previously washed and games. We pour the chicken and stir crumbled.
Then add a splash of balsamic vinegar and grate some nuts that we take over the entire ensala.
Finally add the diced bread, just in time to serve so they do not soften and ready ……



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We know how important it is to keep healthy, a healthy eating pattern, food habits for this is very important in addition to some sort of sport take care of food, it is more than proven that the intake of vegetables and fruits, provides a contribution vitamins and minerals that helps us to increase even years.

In this blog I want to put my two cents with a series of recipes for salads easy to prepare and provide everything you need to maintain that level of healthy life looking especially fat intake to the body.

Let’s go there!!!,

I leave a few pictures of salads I’ve been preparing this summer in a fast and well in most cases drawing up leftovers from other meals I had in the fridge. 😉


In the first picture, I made the salad with lettuce, diced red and green peppers, cherrys tomatoes and chickpeas previously cooked and cooled; Finally I have all seasoned with balsamic vinegar, extra virgin olive oil and pink Himalayan salt.

In the second picture I made a typical salad with lettuce, tomato and onion, I have added diced cheese and dressed with balsamic vinegar, extra virgin olive oil and pink Himalayan salt.

CLAMS RECIPE (Seafood recipes)


A popular recipe is the “clams”, a dish that serves both as a first as a starter, easy to prepare as we always flirting good sauce, that is, we get it right pil pil, which It is nothing more than link the oil with water clams; and what is the trick or secret to us is well ?; it is none other than done at very low temperatures, in my case I do it with a hob to level “2”.
– Half a kilo of clams (leave them to soak in water until ready to cook to remove sand).
-half an onion
-a garlic
white-wine (a jet)
-aderezo: parsley
-olive oil
Let’s go, Let’s go Foodies, 😉
We open the clams in a pan over high heat with a little, very little water and capped to open faster.
As the shells and reserve Fire separated from peeling.
A pan over low heat, like I said I cook at No. 2 hob, pour a stream of olive oil, cut the onion into small cubes and the same with the garlic, I put it in the pan and let fry in no moment is golden brown (optional if you like spicy chili to add an sofrito), add a little salt.
Let them do a good time; and I repeat that at no time without onion or garlic dore.ni; likewise will agragando a splash of broth and clams stir slowly in a circular and very constant, (this is the way to make the pil pil), keep adding broth squirts while still stirring, the sauce has to go thickening, already have it!, Excellent pil pil !.
Then we add the splash of white wine and leave until all the alcohol evaporates, while still stirring with wooden spoon or shaking the pan with mild to blend the ingredients blows; and all this, I still have the level 2 on my hob.
At the time of serving the previous sofrito add the clams and open fire and left a minute and is ready to serve, it is well decorate with a few sprigs of parsley or parsley cut very often.
I put the pictures of the past that I have prepared.


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SCALLOPS RECIPE (Seafood recipes)


Here I open a new page HealthyFood, this time dedicated to seafood I’ll start with some scallops grilled, which I leave a picture of the past that I have prepared, since it is only necessary to leave them soak about 2 hours, to loosen the sand and then remove them from the shells (which is flat), but can also remove the two shells and braised scallops only. (A consumer taste).

Let´s go, Foodies!!!, 😉

For me personally, I like to take a shell only because the presentation is more elegant if we leave them with a shell.
We can decorate them with some dried parsley.

See what they look like mine:


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