Mozarella with Avocado and Orange

Halve the avocado, remove the skin and cut into slices. Remove the peel from the oranges in detail, also halve and cut into slices. Cut the mozarella into thin slices and arrange on a platter alternating with the other ingredients.

Mix the orange juice, oil and salt to make a marinade and drizzle over the ingredients. Finally, sprinkle not too finely ground pepper and a few rocket leaves cut into strips evenly over the leafy salad.

Kitchen tips:

To craft a filling meal from the entrée, simply double the ingredients and add a few coarsely chopped walnuts over the leafy salad. Serve with baguette.

Mozarella with tomatoes and basil – this classic entrée is becoming increasingly popular. As a variation, the slightly bitter tasting leaves of arugula or a little bit of fresh dandelion can be used. Sage or oregano also bring new nuances of flavor.

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