Avocado and mozzarella salad with mango

Ingredients for 2 servings:

• 50 g pine nuts, light brown roasted without fat
• 200 g mozzarella, cut into 1 cm cubes
• 1 mango(s), ripe, peeled, diced
• 50 g arugula, washed
• 100 ml orange juice, freshly squeezed
• salt and pepper
• ½ red chili pepper(s), finely sliced, optional
• 3 tbsp olive oil
• 1 tbsp acacia honey
• 1 avocado(s), ripe, halved, pitted, peeled, diced
• ½ lime(s), the juice

Instructions

Working time approx. 25 minutes; Total time approx. 25 minutes

Reduce the orange juice by half. Mix the concentrate with salt, pepper, red chili pepper, olive oil, and honey to make a vinaigrette. Drizzle the avocado cubes with the lime juice, salt, and pepper. To serve, place a tall metal ring on each plate and fill each with a layer of avocado. Top with mozzarella, then mango. Press the mixture down firmly with a spoon and drizzle with a little orange vinaigrette. Remove the ring. In a bowl, toss the arugula with the remaining vinaigrette and place a few arugula leaves on each tower. Arrange the rest around the arugula. Sprinkle with pine nuts and serve immediately. We’re eating this as a main course; as an appetizer, it serves four people.