Autumn salad with raspberry vinaigrette

Autumn salad with apple, Granada, avocado and fennel dressed with rich raspberry vinaigrette. A first course in luxury, perfect for celebrations.

Ingredients

• 1 ripe avocado
• 1 large apple
• Granada 12
• 14 fresh fennel
• 12 lemons
• A pinch of salt
• Dressing Raspberry Vinaigrette

Preparation

Peel the avocado carefully so that it does not break and then cut it in half and place both halves in the center of the plate.

Cut the apple in half and then each half in, half again to expose the seeds and you can easily remove them. Previously peeled apple may if desired, although we benefit shell leave their natural fiber.

Cut each quarter into thin slices apple ensuring that we are not able to spread itself more easily place it on the plate crushing a little by hand and separating slices there.


Dip apple and avocado with a squeeze of lemon to prevent rust (and obscure).

Add a little salt.

Chop the fennel, finely and mix with the beans that you previously removed from the Granada.

Fill the avocados with the mixture of fennel and Granada.

In addition, we take a raspberry vinaigrette, with which bathe the salad and decorate the plate.

Comments Recipe

The amounts are for two people