A fresh dish against the heat of these days, to taste immersed in the Chianti countryside.
8 slices of smoked wild salmon
1 lime zest and juice
1 teaspoon celery seed
1 variegated radicchio
Extra virgin olive oil as much as necessary
Peel the kiwi and cut them into quarters. Cut the avocado into cubes and season with the lime juice so they will not discolor.
Before squeezing the lime, grate the zest which will be used to dress the salad.
Wash the salad and arrange on four plates. Garnish with the kiwi and avocado. Put the slices of salmon on top and season with olive oil, lime zest, pepper and celery seed.
Great with rye toast.
Elisa Berghi e Laura Franceschetti