- 1 avocado
- A small fragrant melon
- A handful of pine nuts
- 1 orange
- Mint
- Sea salt and freshly ground black pepper
- Olive oil
Peel the avocado and melon, then cut them into slices. Toast the pine nuts in a pan. From half the orange, finely strip the zest (only the orange part), then squeeze the juice from the whole orange, adding a pinch of salt, pepper, and olive oil. Chop a part of the mint finely and add it to the dressing, letting it infuse for a bit.
Dress the avocado and melon with the juice, sprinkle with the pine nuts, and add the zest. Top with fresh mint leaves.
Peel the avocado and melon, then cut them into slices. Toast the pine nuts in a pan. From half the orange, finely strip the zest (only the orange part), then squeeze the juice from the whole orange, adding a pinch of salt, pepper, and olive oil. Chop a part of the mint finely and add it to the dressing, letting it infuse for a bit.
Dress the avocado and melon with the juice, sprinkle with the pine nuts, and add the zest. Top with fresh mint leaves.
