Asian Avocado Salad

Ingredients

• 1 piece very fresh ginger (4 cm)
• 0.5 lemon
• 1 tsp agave syrup (or liquid honey)
• 2 tbsp Orange juice
• 1 tsp rice vinegar (or white wine vinegar)
• 2 tbsp Rapeseed oil
• Salt
• Pepper
• 2 tbsp Keta caviar
• 200 g ripe avocado (1 ripe avocado)
• 1 box purple watercress (or garden cress)

Instructions

1. 1.

   Peel ginger with a vegetable peeler, grate finely, place in a clean cloth, squeeze hard and catch the juice in a small bowl. Or: peel ginger, cut into small pieces and press through a garlic press, collect the juice.

2. 2.

   Squeeze lemon. Whisk lemon juice, agave syrup, orange juice, vinegar and oil into a sauce (vinaigrette), season with salt and pepper, and gently fold in the caviar.

3. 3.

   Halve avocado, remove pit and peel. Slice flesh lengthwise into thin slices, arrange on a plate and season with salt and pepper.

4. 4.

   Drizzle vinaigrette over avocado slices immediately to prevent browning. Chop watercress from garden and scatter over avocado carpaccio.