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Citrus salad

with fennel, avocado, dill, pea shoots and freshly milled salt Side dish, serves 4, 20 minutes


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


1.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.

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

3.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.

4.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.

5.Serve with crusty bread.