Ingredients

• 1 avocado
• juice from 1/4 lemon
• iceberg lettuce
• white mozzarella in a ball
• endive or arugula

Lemon vinaigrette:

• 2 tablespoons (30 ml) extra virgin olive oil
• 1 tablespoon (15 ml) lemon juice
• 1/2 teaspoon lemon zest
• 1/2 teaspoon Dijon mustard
• sea salt and freshly ground black pepper

Preparation

1. Mix all vinaigrette ingredients in a small bowl. Peel the avocado, cut in half and remove the pit. Slice thinly and drizzle with lemon juice.
2. Arrange iceberg lettuce leaves on plates, avocado and torn mozzarella (if needed you can soak it with water from its package to make it juicier). Add endive or arugula, sprinkle with sea salt and freshly ground pepper, drizzle with lemon vinaigrette.