Summary

Ingredients

• 2 avocado (s) (Hass avocado), ripe
• 1 orange (s), seedless
• 0.5 ½ pomegranate
• 1 large shallot (s)
• 12 olives, black, pitted
• 1 lime (s)
• 2 tablespoon white wine vinegar
• 1 tablespoon honey
• chilli salt
• salt and pepper
• 4 tablespoon olive oil
• 6 stalks mint

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Instructions

1. Peel the orange, remove the white skin and cut the fillets over a bowl with a sharp knife. Catch the juice and squeeze out the remains.
2. Break the stones out of the pomegranate and collect them in a bowl. Add the escaping juice to the orange juice.
3. Peel the shallot, cut it into very thin slices and press rings out of them.
4. For the dressing, squeeze the lime and add to the orange juice, then season with vinegar, honey and salt.
5. Halve the avocados, core them, remove the skin and cut into wedges.
6. Arrange the orange fillets and avocado wedges on a plate. Season with chilli salt and pepper. Now sprinkle the pomegranate seeds and the onion rings on top and drizzle with the dressing. Now add the olives decoratively. Drizzle each plate with 2 tablespoons of olive oil and sprinkle with mint cut into strips.
7. White bread goes well with it.
8. Note: The skin of the Hass avocado is black in color. They are usually more mature than the green ones. The avocados have to be really soft for the salad.
9. Handle the pomegranate seeds with care. The red color must not come on clothing. They stain very strongly, so that you can`t find out.