ICEBERG SALAD WITH AVOCADO & RASPBERRIES
1 Iceberg lettuce
2 ripe avocados
125 g raspberries
75 g pine nuts
2 tablespoons white wine vinegar
2 tablespoons maple syrup
1 tablespoon olive oil
Salt and pepper
Whisk all the ingredients for the vinaigrette together. Season with salt and pepper.
Finely cut the lettuce and arrange in a bowl or on a serving dish.
Slice the avocados.
Arrange slices of avocado, raspberries and pine nuts on the lettuce and pour over the vinaigrette. Serve immediately.