Nine colors green salad
½ bunch arugula
½ bunch parsley
½ ripe avocado
2 tablespoons pesto Genovese (recipe for homemade)
5-6 fresh basil leaves
1 handful of raw pistachios
1 medium cucumber
6 pitted green olives
Juice of ½ lime
Scented olive oil (recipe) and soy sauce
30 g parmesan
1 slice of Leerdamer
Rinse and dry all vegetables. Peel the cucumber and avocado, shell the pistachios and remove their skin.
In a salad bowl or large dish, mix the parsley, basil and arugula, chopped into medium slices. Season with a little olive oil, lime juice and soy sauce (or salt). Stir gently.
Cut the cucumber and avocado into cubes of medium size. Sprinkle over the greens. Stuff each green olive with a pistachio and wrap it in a slice of Leerdamer. Fix with a wooden stick. Plant these bites into the salad. As a finishing touch, sprinkle the salad with plenty of grated Parmesan and drizzle with pesto.
Serve thr salad immediately, accompanied by crusty bread or some grilled meat.