Field Salad with Oranges

Ingredients

• 100 g frozen blueberries
• 0.5 pomegranate
• 2 oranges
• 1 pink grapefruit
• 1 Red Onion
• 40 g field salad
• 2 Avocados
• 4 tbsp Lemon juice
• Salt
• Pepper
• 4 tbsp olive oil
• 80 g walnut kernels

Instructions

1. 1.

   Let the blueberries thaw in a sieve. Release the pomegranate seeds. Peel the oranges and grapefruit thoroughly. Fillet the oranges, catching the released juice. Halve the grapefruit and slice into thin wedges.

2. 2.

   Peel the onion and cut into fine rings. Rinse, clean, wash, and dry the field salad. Cut the avocados in half, remove the pits, scoop out the flesh, slice crosswise into thin slices, and drizzle with 2 tbsp lemon juice.

3. 3.

   Arrange orange fillets, grapefruit wedges, and field salad decoratively on plates. Fan the avocado slices lightly and intersperse them. Whisk the collected orange juice with remaining lemon juice, salt, pepper, and oil to make the dressing.

4. 4.

   Sprinkle the salad with walnuts, pomegranate seeds, blueberries, and onion rings. Grate the field salad with orange over pepper and drizzle with dressing.