Summary

Ingredients

• 200 g smoked salmon, sliced
• 80 g rocket
• 3 medium orange (s)
• 2 avocado (s)
• 1 lemon (organic)
• 5 g iner, freshly rated
• 4 tablespoon balsamic vinegar
• 1 teaspoon olive oil
• some vanilla pod (s), grated
• sea-salt
• pepper from the grinder
• 15 g pine nuts

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Instructions

1. Roast the pine nuts in a fat-free pan. Fillet 2 oranges and squeeze one orange. Rub the zest of the lemon.
2. Mix a marinade for the avocados with the juice of half an orange and the grated lemon zest. Peel the avocado, cut into thin wedges and marinate with the marinade for 1 hour.
3. In the meantime, clean, wash and spin dry the rocket. Mix the remaining orange juice (approx. 2 - 3 tablespoons), balsamic vinegar, olive oil, grated ginger and the grated vanilla pod into a dressing and season with salt and pepper.
4. Arrange the whole thing, drizzle with a little dressing, pour a few pine nuts over it and serve with fresh baguette.