Avocado, Cornichon and Arugula salad
Slightly sour variety of greens.
pickled, not sweet, diced
chopped not so finely
olive oil, extra-virgin
green, chopped finely, optionally
1 - Squeeze a lemon into a bowl, add sugar, and stir until dissolved.
2 - Cut the avocado in half, remove the pit, take small portions of flesh by the teaspoon, and place in the bowl.
3 - Mix the avocado gently, and leave it for about 5 to 10 minutes.
4 - In the meantime prepare chives, cornichons, and optionally pepperoni.
5 - Cut off arugula stems saving leaves (stems are not needed), cut arugula leaves not so finely.
6 - Add greens to green avocado, pour olive oil, season with pepper, mix gently, ready.