Receta del chef Ale de la Nuez


For the salad:

75 g El Tofio semi-cured with gofio cheese

75g avocado

75g diced mango

8 cherry tomatoes in quarters.

For the vinaigrette:

75 ml of extra virgin olive oil

25 ml of passion fruit puree

Salt and sugar

For the caramelized almonds:

100g sugar

60 ml of water



For the salad:

Cut the 75 g of cheese, the 75 g of avocado and the 75 g of mango into 1×1 cubes. Reserve. Refresh the green shoots. Cut the 8 cherry tomatoes into quarters.


For the vinaigrette:

Mix 75 ml of extra virgin olive oil, 25 ml of passion fruit puree, a pinch of salt and a pinch of sugar.


For the caramelized almonds:

Caramelize 100 g of sugar and 60 ml of water. Add the almonds until the sugar crystallizes.


For the presentation:


Arrange the sprouts, the cheese, the avocado, the mango and the seasoned cherry tomato quarters. Accompany with the cherry tomato and the almonds. Top with the vinaigrette.





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