Ingredients
- 30 g de avellanas tostadas
- 400 g de tomates pera
- 50 g de aceite de oliva
- 1 cucharadita de albahaca seca
- 4 pellizcos de sal
- 800 g de judías verdes cocidas (en conserva)
- 200 g de garbanzos cocidos (en conserva)
- 250 g de lomo de salmón fresco sin piel ni espinas
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