- 50 g. rucola salad
- 200 g. cherry tomatoes
- 1 pcs. mozzarella (approx. 125 g)
- 1 pcs. avocado
- 2 tbsp. olive oil
- 1 bag of Earth Control Pinekernels
Rinse the rucola salad and tomatoes thoroughly. Then arrange the rugula on a plate, followed by the tomato slices. Then pull the mozzarella gently apart with your hands into smaller mouthpieces. Mozzarella is then placed on the plate along with slices of avocado.
Roast the Earth Control Pine Kernels a few minutes on a pan in low heat until golden. Then they are sprinkled over the salad.
Finally, garnish with a handful of fresh basil leaves, pour the olive oil gently over and season with salt and pepper.