Ingredients:
150 grammi bulgur
1,5 decilitro succo di pompelmo
1 cetriolini Coelsanus
1 Avocado
1 mazzetto mizuna (o rucola)MAZZETTO MIZUNA (O RUCOLA)
1/2 limone verde LIMONE VERDE
2 peperoncini Coelsnaus
1 Rrametto erba cipollina
3 cucchiaio aceto biancoi
q.b. olio extravergine di oliva
q.b. sale
Method:
Dilute the grapefruit juice with 1.5 dl of hot water, pour over the bulgur, cover and leave to soak for approximately 2 hours. Wash and dry the mizuna (or rocket), and break it up by hand. Place the green peppers with the vinegar and 3 tablespoons of water and chop with a hand blender. Chop the chives. Prepare a vinaigrette by combining 4 tablespoons of oil, the chopped green peppers in their liquid, the chives, and a pinch of salt. Dice the baby gherkins and the avocado. Break up the bulgur with a fork, then transfer into a bowl with the baby gherkins, the avocado, the shredded mizuna and several thin slices of lime. Dress with the vinaigrette.
