Ingredients:
- 1 Organic Avocado Hass
- 1 Fennel
- 1 Cucumber
- 2 Organic Oranges
- 2 Organic Grapefruits
- 25 g of Arugula
- 30 g of Pine nuts
- 20 flakes of Grana Padano
For seasoning:
- 1 squeezed organic Lemon
- 25 ml of EVO oil
- 1 tablespoon Dijon Mustard
- 1 tablespoon Honey
- 10 g of chopped Dill or Parsley
- salt and pepper to taste
Preparation time: 10 minutes
Late spring is the period in which we begin to take off all those clothes which, let's be honest, have covered all the winter sins of gluttony with their volume. Summer and the related costume test are approaching, so it is urgent to resort to single dishes, mainly vegetable, which provide fewer calories but give a great sense of satiety. Salads are certainly the most suitable to play this role and the one I propose is very tasty and healthy. You might object that it is not very dietary but, considering that it is eaten by at least 3 people, it is complete and provides a moderate amount of calories.
First we wash the fennel, remove the external leaves and cut it into pieces about half a centimeter thick, perhaps using a mandolin. Peel the cucumber, divide it in two lengthwise and then cut it into half centimeter wedges. Now it's Avocado's turn; let's divide it in two with a knife and turn the two halves in the opposite direction, remove the stone and then divide it twice more so as to obtain 8 pieces that are easy to peel and, thus, preserve the pulp. Each of these pieces will be easy to divide into segments of about half a centimeter. For Oranges and Grapefruits, start from the poles by removing them with a knife; it is contunuated by placing the citrus fruit on the cutting board and proceeding to cut the peel from top to bottom following the shape of the fruit. Cut the pulp into slices and divide it into pieces about 1 cm thick.
Wash the Arugula and dry it with a cloth. Place the pine nuts in a pan and toast them for a few minutes, but do not let them burn.
Let's take care of the seasoning: in a large cup we put the juice of 1 lemon, 25 ml of extra virgin olive oil, the spoonful of mustard and honey, a nice grate of salt and pepper and the chopped fresh dill (if you really can't find it, replace it with parsley). Mix vigorously with a whisk until a uniform emulsion is obtained.
All we have to do is compose the dish. Since the eye also wants its part and the stomach is also filled by the eyes (my grandmother said this!), on the bottom we put the fennel slices, on top we alternate slices of oranges and grapefruit, followed by cucumbers, toasted pine nuts, Arugula and, finally, flakes of Grana Padano. At the table, in front of the diners, we water everything with the seasoning emulsion and mix only just before eating.
Hoping that your dietary efforts will be rewarded by the admiring looks of the nearby bathers, envious of your figure, I wish you a good appetite and a good Avocado to everyone.
