The fresh salad of asparagus, baby beans, red peppers, capers, olives, pickles, potatoes, eggs and white tuna with avocado sauce.

Ingredients for 4 pax:

  • 1 can short white asparagus Marzo 230 grs
  • 1 can baby beans Marzo 220 grs
  • 1 can red peppers Marzo 340 grs
  • 1 can capucines capers Fragata 99 gr
  • 1 can olives Fragata 200 gr
  • 1 can pickled pickles Frigate 320 gr
  • 1-2 cans white tuna Yurrita 266 grs
  • 2 cooked potatoes 150 grs
  • 2 boiled eggs 100 grs
  • 1 small onion 50 grs
  • 1 large ripe avocado or 2 medium avocados
  • 1 lemon
  • Extra Virgin Olive Oil Venta del Baron 100 ml
  • Salt and pepper to taste.


The day before we cook the potatoes with their skin and in a separate saucepan 2 hard eggs.

The «avocado mayonnaise» will be the basis of our salad. We take the avocado pulp of 1 large fruit or 2 medium size and beat them with lemon juice, salt and pepper and olive oil. You can also take advantage of the oil that the tuna can contains.

We place the avocado mayonnaise in the bottom of the bowl where we are going to prepare the salad. Then we add  all the components of our spring salad. The order is not of great importance, but it is advisable to save the asparagus  and some strips of peppers,until the end.  It will serve as decoration of the dish.

Remove the skin from the potatoes and cut it into dice. Open the cans and place all the products on top of the potatoes: the beans, the red peppers, the olives, the pickles, 2 hard-boiled egg all cut into small pieces with the capers and the tuna crumbled, as well as. 1 finely chopped onion (not mandatory)

Carefully mix all the ingredients so that «mayonnaise» covers them well. If the amount of the sauce is not enough, you can always add more virgin olive oil with a little lemon. If you do not have any of the ingredients, do not worry, because what gives the flavor to the salad are: bonito, olives, asparagus, oil and lemon. The «avocado mayonnaise» can be substituted for traditional mayonnaise

On top of the dish, place the white asparagus in star, interspersing the red peppers. The dish is ready to leave it in the refrigerator in a covered recipient and to take it for a picnic.