Prep and cook time: 30 min
2 avocados, halved and pitted
2 tbsp lemon juice
4 ripe pears, peeled, cored, and cut into wedges
150 g (1 cup) seedless red grapes, halved
100 g (2 cups) rocket, washed
4 small pickled onions, in vinegar, drained and sliced
4 tbsp extra-virgin olive oil
60 g ( ½) cup pine nuts
Flaked sea salt
Freshly ground black pepper
- Cut the avocado halves into thin wedges. Toss with the lemon juice and the pear wedges in a large mixing bowl.
- Add the grapes, rocket, and pickled onions. Drizzle with the olive oil, toss well, and season to taste with salt and pepper.Leave to stand for 10 minutes.
- Toast the pine nuts in a dry frying pan set over a moderate heat. Once golden and aromatic, tip into the salad. Toss well and divide between bowls before serving.