Salmon, avocado and arugula salad

Ingredients for 4 servings:

• 200 g smoked salmon, sliced
• 80 g arugula
• 3 m.-sized orange(s)
• 2 avocados
• 1 lemon(s) (organic)
• 5 g ginger, freshly grated
• 4 tbsp balsamic vinegar
• 1 tsp olive oil
• some vanilla pod(s), grated
• Sea salt
• Pepper from the mill
• 15 g pine nuts

Instructions

Working time approx. 15 minutes; Rest time approx. 1 hour; Total time approx. 1 hour 15 minutes

with orange fillet

Roast the pine nuts in a grease-free pan. Fillet 2 oranges and juice one orange. Grate the zest from the lemon. Mix the juice of half an orange and the grated lemon zest to make a marinade for the avocados. Peel the avocado, cut into thin wedges, and marinate in the marinade for 1 hour. Meanwhile, trim, wash, and spin dry the arugula. Mix the remaining orange juice (about 2-3 tablespoons), balsamic vinegar, olive oil, grated ginger, and the grated vanilla pod to make a dressing and season with salt and pepper. Serve the dish, drizzle with a little dressing, scatter over some pine nuts, and serve with fresh baguette.