Ruccula, avocado, a squeeze of lemon and toasted pine nuts
100 grams ruccula (two small handfuls)
Small handful pine nuts
1 small ripe avocado
juice from ⅓ lemon
A little salt
Wash the ruccula and let it dry. Add the pine nuts to a pan on medium heat and toast on both sides a total of half a minute to a minute.
Chop the avocado and then massage it into the ruccula leaves (use your hands). Squeeze over the lemon, add the salt and pepper and toasted pine nuts and enjoy immediately.