Sea Salt

Citrus salad

Layered citrus slices, thin fennel, avocado, shallot and dill, topped with pea shoots, olive oil, freshly ground salt and pepper—served with crusty bread.

Main course

20 min
4 Servings

Ingredients

JOZO sea salt mill

Freshly ground pepper

3 navel oranges

1 red grapefruit

1 white grapefruit

1 avocado

1 fennel bulb + leaves

1 banana shallot

4 sprigs of dill

approx. 10 pea shoots

approx. 50 ml extra virgin olive oil

Instructions

Remove the top and bottom ends of the citrus fruits. Using a sharp knife, cut downwards along the fruit to remove the peel, then cut all the fruit into slices.

Cut the fennel bulb in half lengthways. Cut out the heart and slice the fennel as thinly as possible (lengthways).

Cut the banana shallot into thin crescents and chop the dill coarsely. Peel the avocado and remove the stone, then also cut it lengthways into thin slices.

Arrange the citrus fruits, fennel, avocado, shallot and dill on a large, flat serving dish. Garnish with pea shoots and drizzle generously with olive oil. Add salt and pepper to taste.

Serve with crusty bread.

Caesar Salad with Roasted Chickpeas

Vegetarian Caesar Salad!

Sea Salt

Main course

Whole wheat wraps with köfte and red cabbage salad

Warm whole-wheat wraps filled with harissa-spiced meatballs, crunchy red cabbage-carrot slaw tossed in a mustard-honey vinaigrette, topped with toasted pine nuts.

Himalaya Salt