Avocado & Pinenut Salad
Makes a light summer lunch with some warmed ciabatta bread.
Serving 2
1 avocado, sliced
2 good, ripe tomatoes, sliced
½ red onion, finely sliced
12 dry, salty black olives
handful toasted pinenuts
olive oil
balsamic vinegar
freshly ground black pepper
Arrange the sliced avocado, tomatoes and onion on plates. Drizzle over some oil and vinegar. Scatter the olives and pinenuts on top. Grind on some pepper.