Insalata con Avocado, Clementine e Pinoli (Avocado, Clementines and Pine Nuts Salad)

This colorful and nutritious salad is a real treat for the eyes and for the palate, something I usually prepare in winter when clementines are juicy and delicious in Italy. The addition of toasted pine nuts give a crunchy, sweet and nutty flavor to this fresh dish. The dressing is prepared with lime that adds a further note of freshness. This salad can be a great side dish for grilled meat (tagliata) while the addition of goat cheese makes this recipe a perfect dish for a light and nutritious lunch.

The avocado is a fruit that was not used in the past in our Mediterranean diet originally from Mexico, but nowadays it is getting more popular because it is tasty and is beneficial to one’s health and beauty. Hemingway called it ” food that has no rival among the fruits, the real fruit of paradise.” It is rich in vitamin A and E (which have high antioxidant properties ), minerals and fatty acids, and it provides a lot of energy. It is a “panacea” for health, and we should not forget that is also an aphrodisiac!

INSALATA CON AVOCADO, CLEMENTINE E PINOLI (AVOCADO, CLEMENTINES AND PINE NUTS SALAD)

Preparation time: 10 min.                   Servings: 4

INGREDIENTS

8 cups mixed salad greens
½ red onion, thinly sliced
4 clementines
3 tablespoons toasted pine nuts
1 avocado, diced
3 tablespoons olive oil (extra-virgin)
Juice of one lime
Salt and freshly ground pepper

DIRECTIONS

1. In a small bowl prepare the dressing by mixing olive oil, lime juice, salt and pepper. Set aside
2. Wash and dry the salad. Set aside
3. In nonstick pan over low heat toast the pine nuts for 3-4 minutes. Set aside
4. Clean clementines, cut them into wedges
5. Clean the avocado, removing the skin and the central core. Cut it into small pieces and sprinkle with a few drops of lime juice to prevent darkening
6. In a large bowl, toss the salad with the dressing and garnish with avocado , clementines, onion and pine nuts. Serve immediately.

Note: The success of this recipe depends greatly on the choice of ingredients, especially the avocado. It ‘s very important to use a ripe avocado. At the time of purchase I suggest you apply a gentle pressure with your fingers on the surface: if it does not yield, it is not yet ripe and you have to let it mature for a few days. If it is soft, but you do not see a groove in the pulp, it is perfectly ripe. Paola