Fish and avocado salad
0,2 pound salad leaves
0,75 pounds prepared fish, baked or smoked
Wash the salad leaves, cut into large pieces if desired. Peel the avocado, remove the pit and cut the meat into pieces. Peel the oranges, remove the pith, and cut into pieces. Cut the fish into pieces. Wash and mince the dill.
Then assemble the salad. On a large serving plate first mix the orange and avocado pieces, put the fish on top, sprinkle with dill, then add the salad leaves. Sprinkle with balsamic vinegar just before serving.
If desired, you can also start with the salad leaves, putting the orange and avocado mixtue on top and topping with the fish.
Photo courtesy Alpha via Flickr